Mutter Paneer

Indian curries are not as difficult to make as it is often assumed. There are few basic and common ingredients which you may have to stock in your pantry, like the coriander powder, cumin powder, garam masala (mélange of different spices), turmeric powder and chilli powder. You can win a crowd with just these basic stuffs. If one is a spice lover, then do not hesitate to extend yourself to add whole spices like cinnamon, cloves and cardamom, which can further add piquancy to the dishes.

Mutter Paneer is one such aromatic, spicy Punjabi curry made from Indian cottage. Paneer is just a simple homemade Indian cottage cheese which made without any aging. It's also a good alternative to use left over milk. Simple method to prepare it is by curdling heated milk with lemon juice or other food acids like vinegar. Curd and whey are allowed to stand and separate after which it is strained and squeezed from whey to form a colloidal solid curd mass.

This dish is probably one of the most frequently ordered dish in Indian restaurants. Most restaurants use full cream and mono-sodium glutamate, making the dish creamy and heavy. Although the taste would differ a little when made at home, it is still adorable and endearing delectable.

Mutter Paneer

INGREDIENTS

200 gms paneer cubed
250 gms shelled peas
3 medium tomatoes, pureed

Whole Spices:

1 tsp cumin seeds
2 bay leaves
A stick of cinammon
2 cloves
2 cardamoms

Dry spice powders:

1 tsps coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1 tsp chilli powder

2 tbsps of oil
1 1/2 cups water
Salt to taste
Coriander leaves chopped fine to garnish

Grind to paste:

2 medium onions
1 tbsp ginger
1 tsps garlic
1 green chilli

DIRECTIONS

Fry or roast the cottage cheese (paneer) for few minutes till it has browned lightly on both sides. Drain and keep aside.

Heat the oil and fry the cumin seeds, bay leaves, stick of cinammon, cardamoms and cloves for few mins. Next add the ground onions paste for a minute or two till lightly brown. Now add the tomato puree and fry for a little while till you see oil leaving on the sides. Add in the dry powders, the salt and fresh cream (if required) and let it simmer for a few minutes. Now add the green peas and the fried paneer. Garnish mutter paneer with freshly chopped coriander leaves.

This recipe may look complicated, but it is not at all. It is just about having a stock of all the right ingredients. As I mentioned, since we love spices, I tend to use whole spices to add more spicy flavors to the dish. You may avoid them if preferred. In case you do not have the whole spices, increase the quantity of garam masala for spice. They would still be good. Addition of about 2 tbsps of heavy cream to this dish makes it rich and creamy. I skip on fresh cream and only use it occasionally. This dish is good with roti or basmati rice.