Mutter Paneer is a classic Punjabi dish, made out of Peas & Paneer (cottage cheese) on a daily basis in Punjabi households. When I was newly married, my ex-boss hosted us (my hubby & myself) a Lunch. Well, he is a Punjabi and i had this dish for the first time at his place. The Lunch menu had mostly Punjabi starters,Salad, Butter roti, Mutter Paneer, Methi aloo, Veg Pulao, Capsicum subzi, Chaas, home made aam ka achaar (mango pickle) and kulfis, gaajar ka halwa (Carrot halwa) for dessert.
My hubby and I relished every bit of the meal. Such fine preparation i should say, very balanced taste, less spicy and mouth-watering.
Later on, my boss's wife gave me this recipe.
Serve hot with chapatis, Pulao, Ghee rice, paratha, Naan, Jeera rice.
DIVI !!
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My hubby and I relished every bit of the meal. Such fine preparation i should say, very balanced taste, less spicy and mouth-watering.
Later on, my boss's wife gave me this recipe.
[Mutter paneer served with Phulkas, Masala Chaas]
Ingredients :
Tomatoes - 3 med sized
Onion - 1 big (finely chopped)
Peas - 1 cup
Paneer - 50 gms
Garlic paste - 1/2 tsp
Ginger - 1 inch stick
Green chilli - 1 no (You can lessen it if you don't want spicy, i have used 1 chilli here)
Turmeric - 1/2 tsp
Jeera - 1/2 tsp
Kashmiri red chilli powder - 1 tsp (for colour)
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Cashew paste - 2 tbsp (soak cashew in hot water and pure)
Water - 1/4 cup
Salt - to taste
Butter - 1 inch stick
Oil - 1 tsp
Method :
1. Chop the tomatoes into cubes, cut the ginger and chilli, add them to the blender and make a fine paste
2. Pre-cook the peas for about 1 whistle or may be just microwave for 3-4 minutes with 1/2 cup water. If you are using the frozen peas, soak them in 1 cup hot water for about 5 minutes
3. Add butter and oil to the pan, add jeera, garlic paste and onions.
4. When the onions turn golden brown add the tomato+ginger+chilli puree and give it a quick stir
5. Add turmeric, coriander powder, kashmiri chilli powder and allow it to cook.
6. Meanwhile defreeze the paneer and cut into cubes (or any desired shape you want)
7. Once the gravy thickens, add the peas and paneer. Add 1/4 cup water to dilute the gravy slightly.
8. Close the pan with a lid and let it cook for 2-3 minutes. Remember that the entire cooking is done on LOW-FLAME
9. When you see it boiling with bubbles, add the cashew paste and give one more boil; turn off the gas and garnish with coriander. (I have used yogurt here as cashew paste has more calories) You can also add cream.Serve hot with chapatis, Pulao, Ghee rice, paratha, Naan, Jeera rice.
DIVI !!
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
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