Monday, October 28, 2013

Methi Mutter Paneer

"Methi Mutter Paneer"

"Mutter Paneer" is a simple north  Indian  curry prepared with mutter (green peas) and paneer (cottage cheese)  cooked in a creamy tomato based gravy generously spiced.
"Methi Mutter Paneer" is inspired by this traditional recipe, Methi Mutter Paneer.... a simple semi dry gravy of green peas and paneer cooked in a tomato based gravy flavored with yogurt and methi.


Paneer, cubed - 1 cup ( approx. 200 gms)
Peas  - 1/2 cup (I have used frozen ones)
Onion - 1 small
Onion, chopped - 1 small
Garlic- 3-4 cloves
Ginger, grated - 1"
Green chillies, chopped - 2
Tomato, blanched and pureed - 1 medium
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam masala powder - 1/2 tsp
Kasuri Methi - 4 tablespoon
Yogurt - 3 tablespoon
Milk - 1/4th cup
Salt to taste
Oil - 4 tablespoon.


Heat 2 tablespoon of oil in a kadhai and sauté paneer cubes till lightly brown. Drain and keep aside on absorbent paper.

Make a paste of one onion and garlic cloves. In a bowl add the onion garlic paste and add all the dry masala other than the garam masala powder. Add some water and make a fine paste.

 Heat the remaining oil in a kadhai, add the chopped onions and fry till golden brown.

 Add the masala paste and fry for 4-5 minutes, add the tomato puree and fry till oil starts leaving the sides.

Add green peas, salt mix well, add water and cover and cook for 4-5 minutes until peas are almost done.

Add the kasuri methi mix well and cook for 2-3 minutes.

Add the fried paneer and mix well, ensure the paneer is well coated with the masala.

Add the yogurt and give it a good stir.

Add 1/4 the cup of milk and bring it to a boil. Reduce heat and add chopped green chillies and grated ginger, cook for another 2-3 minutes until almost dry.

Serve hot along with Roti, Naan or Paratha. 


To blanch the tomatoes, just immerse the tomatoes into boiling water (approximately 15-20 seconds)

and then immediately put it into ice cold water to stop further cooking. You can then peal the tomato and make a puree.

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