Mutter Paneer or Paneer with green peas dish is extremely expensive when served in Indian restaurants. Often you get lots of sauce and hardly any paneer pieces. Yet, it is an easy to make dish:
Ingredients (serves 4):
- 1 block of paneer (for homemade paneer check out: http://www.givemesomespice.com/2010/09/paneer-easy-to-make-recipe.html)
- I cup green peas (fresh or frozen
- 1 small onion chopped finely (OPTIONAL)
- 2 tsp ginger-garlic paste
- 1 tsp mustard seeds.
- 1 teaspoon red chilli powder
- half teaspoon turmeric powder
- 2 teaspoons a mixture of coriander and cumin powder often called chana jeeru.
- 1 small Cinnamon stick
- 1-2 cloves
- 1 cardamom
- 1 tablespoon cashew nuts, powdered
- 2 fresh tomatoes, pureed or half a can of tinned tomatoes or pasaata
- ½ cup double cream
- 2 tsp finely chopped coriander leaves
- 1 tablespoon sunflower oil or similar
- Salt to taste
To grill the paneer:
- 2 -4 tbls oil
1. Cut the paneer into cubes; prick them with a sharp knife. Toss it in the oil ensuring that it covers all the paneer pieces.
2. Switch on the grill. Line a baking tray with foil and grease it well with oil. Arrange the paneer cubes – with some gaps between the cubes- on the greased foil and grill the paneer until it is very light brown. Keep this paneer aside to cool.
3. Now prepare the sauce: In a saucepan heat the oil and add the mustard seeds, cinnamon, cardamom and cloves. Once the mustard seeds stop popping, add the tomatoes and stir. Add in the the salt, lemon and sugar. Also add in the peas and allow to cook for 5-6 minutes.
4. Add the paneer cubes to the curry. Allow the mixture to simmer gently. Now add the powdered cashews to the curry and stir.
5. Once the sauce looks nice and thick, add in the double cream slowly, stirring in between.
6. Allow the curry to simmer on a low heat until the sauce is nice and thick.
7. Remove and garnish it with coriander. Serve it hot with any Indian bread