Mutter Paneer, Indian Cottage Cheese And Green Peas Curry

If you are a vegetarian, I am sure you must be in love with paneer dishes. Why not after all the good old Indian cottage cheese is such a versatile ingredient that is used in all the way- be it dessert, soup or main. Who thought that plain, simple white milk could be turned into one magical product? Having guest at home or having a special occasion to celebrate, paneer dish is always in our menu-do you also have same story? If yes below are some Paneer dishes that I have prepared-

Sweet:

Paneer Chocolate Sandesh (chocolate balls with paneer)

Kesar Paneer Kalakand (mashed paneer mixed with saffron and nuts)

Starters/Appetizers:

Paneer Tikka (Marinated and roasted paneer)

Paneer Pudhina Tikki (Paneer patties with chopped mint leaves)

Tomatoes stuffed with paneer ( grated paneer and spices stuffed in baby tomatoes)

Palak Paneer Paratha (Indian flat bread stuffed with paneer and spinach)

Main/Side:

Paneer Kofta (fried paneer balls in tomato gravy)

Palak Paneer (Healthy paneer dish with spinach and cream)

Achari Paneer (Paneer curry in spicy pickled spices)

Palak Mutter Paneer (combination of spinach and peas in tomato gravy)

Paneer Makai Bhurji (grated paneer with chunks of corn)

Hydarbadi Paneer (paneer stir fry with bell peppers)

Paneer Butter Masala (paneer in creamy and rich tomato gravy with butter and tomatoes)

Kadai Paneer (paneer cooked in wok with whole spices)

Paneer Tikka Masala (marinated paneer chunks coated with spicy garlic gravy)

.......But one paneer dish that is very common and is one of the most popular ordered dishes in the Indian restaurants is Mutter Paneer. Mutter in English means peas and Paneer as we know is Indian cottage cheese; both these ingredients are cooked in rich tomato garlic gravy with the hint of coriander leaves and are then called as Mutter Paneer. The fried chunks of paneer and soft peas smothered in spicy gravy are so magical and perfect that you are ought to enjoy it. Serve it with plain rice, parathas or chapatti.Every home and restaurant has its own way of preparing this curry, but I am sharing the old and traditional method.

Ingredients:

2 cups of cubed paneer/ Indian cottage cheese
1/2 cup of peas/mutter (frozen or fresh
1 large onion/pyaz
2 cloves garlic/lehsun
1 1/2 cups tomato puree

1 1/2 tablespoon coriander powder/dhainya
1 teaspoon turmeric powder/haldi
2 teaspoon kashmiri red chilli powder/lal mirch

1 teaspoon cumin seed/jeera

1 bayleaf/tej patta
1 teaspoon garam massala (recipe HERE)

2 1/2 tbsp oil 

Salt to taste
chopped coriander leaves for garnish (optional)

Method:

Heat t teaspoon of oil in a pan and roast paneer peices till they turn golden.

In a grinder grind onion and garlic to paste.

Next, heat remaining oil in the wok/kadai. Add cumin seed and bay leaf. Let seeds splutter.

Mix the onion garlic paste in the wok. Cook on medium low heat till raw smell goes.

Add in tomato puree and cook till mixture reduces to half and oil is separated.

Add all the spices with 1/2 cup of water. Cook covered for 2 minutes on medium heat.

Finally add in cubes of paneer and peas with 1 cup of water.

Cover and cook for 8-10 minutes on low heat.

Garnish with chopped coriander leaves.

Notes:

If you are using fresh peas, boil them separately and then add to the gravy.

I used kashmiri red chilli powder, it is very less spicy but gives great red colour. You can use any red chilli powder; just make sure you adjust the quantity depending on its heat level.

I used 2 large tomatoes puree. You can use 1 can of tomatoes instead.

Onion and garlic is optional.

Palak Mutter Paneer With A Review

It happened a month back, when I was sent Hudson Canola Oil to review. I was very excited to use it because I never heard about Canola oil before; Canola oil is supposed to be a healthier option when compared to other oils. In India most of the houses uses peanut oil for cooking but  in my case it is never an option as my husband is allergic to nuts, which of course was the second reason why I wanted to use the canola oil.

Indian cooking involves the use of oil a lot which in turn makes our health worse, hence Canola oil is a better choice. Hudson’s canola oil looks like melted ghee and I am totally in love with this oil- it heats fast, has no particular smell and is very light in texture. I have made parthas, fried puri and even used this oil in baking (because of no prominent smell) and it impresses me every time. Why not buy your own batch of Husdon Canola Oil from  here.

Talking about today’s dish- Palak Mutter Paneer is also made using Hudson canola oil. Palak paneer and mutter paneer are the classic Paneer dishes that I am sure are made in every Indian house (ok, at least once!). Well! My attempt with this dish, was to turn two famous recipes into one curry and voila! I succeeded. Palak mutter paneer is the new delight and is just perfect in colour, taste and texture. What a makeover of two dishes-Right??

Ingredients:

2 cups chopped ,boiled spinach/palak

1 length wise chopped onions/pyaz

1 cup boiled peas/mutter

1 ½ cups grated cottage cheese/paneer

2 length wise chopped tomatoes/tamatar

5 cloves of garlic chrushed/lehsun

1 teaspoon of ginger paste/adrak

½ teaspoon turmeric powder/haldi

3 green chilles chopped/hari mirchi

1 teaspoon cumin seeds/jeera

1 tablespoon coriander powder/dhainya

¼ teaspoon garam masala powder

1 clove/laung

1 bayleaf/tej patta

Salt to taste

1 tablespoon oil (I used Hudson canola oil)

Method:

Heat oil in a pan/kadai and add cumin seeds. When cumin seeds crackle, add bayleaf and clove. Leave for 10 seconds.

Add ginger paste, crushed garlic, green chillies and onions. Saute till raw smells of garlic fades and onions turns pink in colour.

Then add boiled peas, paneer, spinach and tomatoes and mix well. To it add all the spices and stir well.

Cover and let it cook on medium flame for 5-8 minutes or till tomatoes are soft and mushy.

Serve hot with parathas or rice.

Notes:

I like it the burji style, but if you want you can add cubes of paneer too.

I prefer chunks of cooked tomatoes; those who wish can blend tomatoes in mixer and then use it.

Taste:

Spicy, green and of new taste.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to Hudson for sending me canola oil to review