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Monday, July 15, 2013

Muttar Paneer Curry

Here is another pea curry I find especially pleasant with the addition of paneer and mint.  Oooh!
I can't take credit for this, of course, but ShowMetheCurry is the best website for learning authentic Indian methods.  Great for beginning Indian cooks, but also for more complicated dishes that require technique.  I've never had a flop while following their directions.
I was afraid the mint would take over the dish, but here it really acts as a compliment to the other flavors.  It is a bit surprising "en bouche" but very pleasant with the additional texture of the paneer and the bite of the peas.
Serves 4 as a meal, 6 as a side
2 Tbsp Oil
1 bay leaf
1 inch piece cinnamon stick
2 cloves
2 cardamom pods
1 large onion, chopped
2 large garlic cloves, minced
1 inch piece ginger, minced
1 chopped green chili
handful mint
1/2 cup packed cilantro
1/2 lb (250g) Paneer, cubed and pan fried until golden, and soaked
Salt – to taste
1/4 tsp black cumin (nigella)
1/4 tsp turmeric
chili powder to taste
1 tsp garam masala
1 lb (500g) frozen green peas
1/2 cup plain yogurt
3 Tbsp heavy cream
Water or whey as needed
1.  Heat 1 Tbsp oil in a wok and add in the onions and stir for a minute.
2.  Add in the Ginger, Garlic and Green Chilies and cook until the onions are brown, then turn off heat.
3.  In a blender, grind the browned onion mix, cilantro and mint.
4.  Heat the rest of the oil and add the black Cumin until they crackle.  Then add the cinnamon, bay leaf, cardamoms, and cloves, cook for 30 secs.
5.  Add in the turmeric the ground mixture.  Cook for a minute or so and add in the green peas, chili powder, and salt, adding water if needed.  Cover and cook until the peas are tender (approx 5-7 minutes).
6.  Add the drained and squeezed paneer.
7. Lower heat and add in the well-beaten yogurt and heavy cream.  Mix well.
8. Add in garam masala and water or whey as needed.  Cover and cook for 5 minutes.

Right: Muttar Paneer Curry

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