Mutter Paneer

Author:
Publish date:
Social count:
2
MUTTER PANEER

A national favorite, paneer (Indian cheese) is joined with green peas in an aromatic curry with a touch of spice. Serve with roti, paratha, naan, or over rice. The following recipe for Mutter Paneer is a beloved family favorite in India, adding a touch of sweetness from green peas. It’s also a favorite in my family and my kids love to scoop it up with their hot roti.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

  • 1 recipe paneer, cut into cubes (pre-frying optional)
  • 3 ½ tablespoons oil, divided
  • 2-3 tablespoons cashews, broken into pieces
  • 1 onion, chopped
  • 2 small tomatoes, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated or pureed ginger
  • ½ teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 green chili, seeded and chopped (or more if you like HOT!)
  • 1 teaspoon red chili powder
  • ¾ teaspoon cumin
  • ¾ teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½-¾ cup water
  • 1 cup peas (defrosted if using frozen)
  • 1 teaspoon dried fenugreek leaves (or 1 tablespoon fresh, chopped)
  • 1 tablespoon fresh chopped cilantro
  • ¼ cup heavy cream

Preparation

1. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add cashews and stir to coat, cooking for about 1-2 minutes.

2. Add onions, garlic, ginger, and turmeric. Sauté for a few minutes, until onions are translucent. Add tomatoes and cook for another 3-4 minutes, stirring occasionally, until tomatoes are tender.

3. Remove from heat; transfer mixture to a blender/food processor and blend into a puree.

4. Heat remaining 1 1⁄2 tablespoons oil in a deep skillet or large saucepan over medium heat. Add cumin seeds; cook for 1-2 minutes until it splutters.

5. Add green chili, onion puree, chili powder, coriander, garam masala and salt; stir to blend spices and continue to cook for another 2 minutes.

6. Add a little water to thin consistency if needed. Lower heat and simmer for about 10 minutes.

7. Add peas and paneer cubes; stir to blend. Cook for another 5-7 minutes.

8. Add chopped fenugreek and cilantro.

9. Add cream, stir to blend, and cook for a few minutes to incorporate.

10. Garnish with coriander leaves. Serve hot with roti, naan or parathas.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW

Shavuot2014-Cover.jpg