Mutter Paneer (Matar Paneer)
INGREDIENTS:
- 1 cup chopped onions
- 1 ½ cup ripe or canned tomatoes
- ¼ cup cream
- 1 green chili (optional)
OTHER INGREDIENTS (For the Gravy):
- 1 ½ Tbsp ghee (or half butter/half oil)
- 1 ½ tsp ginger garlic paste
- ½ cup green peas (or frozen if fresh is not available)
- 1 ½ cups paneer – cubed (Indian cottage cheese)
- 2 green cardamoms
- ½ tsp cumin
- 1 bay leaf
- 1 cinnamon stick (1/2 inch)
- 2 whole cloves
- ¾ tsp chili powder
- ½ tsp garam masala
- ½ tsp coriander powder
- salt to taste
- ¼ tsp dried fenugreek leaves
DIRECTIONS:
- Saute chopped onions in a heavy skillet with a little oil until translucent
- Add tomatoes & green chili until most of the water cooks out, stirring occasionally.
- Remove and place the onion, tomato and chili into a blender to make a smooth paste
- Saute the paneer cubes in a little oil until lightly browned, remove and immerse them in hot water until needed.
- In the same pan, saute the cumin, cardamom, cloves, cinnamon and bay leaf in oil for 1 – 2 minutes. Remove from pan and reserve.
- In the same pan, saute the ginger garlic paste until the raw smell is gone
- Over medium heat, add the ground paste from number 3 and fry until it leaves the sides of the pan.
- Then add the chili powder, garam masala, coriander powder and salt and cook for another 3 – 5 minutes.
- Add peas and 1½ cups water. Cook until the gravy thickens.
- When the gravy thickens, you will likely notice some oil on top of the gravy. This is normal.
- Strain the water from the paneer and add to the thickened gravy. Add fenugreek leaves, cooking for a further 2 – 3 minutes.
- Pour the cream into a bowl, add a little gravy a few spoonfuls at a time and mix well. This will keep the cream from separating as it comes up to temperature. Then add to the pan.
- Turn off the burner and garnish with chopped cilantro (optional)
- Serve with cooked rice
Things you'll need for this recipe...
Warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
Warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)
Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)
Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)
Whole or ground, cinnamon is found in almost every world cuisine. Cinnamon serves double duty as a spice in both sweet and savory dishes.
Whole fancy hand-picked cloves. Provides a powerful, warm and sweet flavor to meats, sauces, or ground for desserts, cakes, pies and cookies.
Whole fancy hand-picked cloves. Provides a powerful, warm and sweet flavor to meats, sauces, or ground for desserts, cakes, pies and cookies.
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
A blend of ground cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)