Food Network: Muttar Paneer

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Muttar Paneer
Recipe courtesy Nigella Lawson

Ingredients
1/2 cup vegetable oil
8 ounces paneer, cut into 1/2-inch cubes
1 onion, halved
2 cloves garlic, roughly chopped
1-inch piece ginger, roughly chopped
Sprinkling of salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10-ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock

Special equipment: food processor

Instructions

Heat the oil a large skillet and add the paneer cubes, in 2 batches, and
fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is
possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then
continue with the recipe below.)

Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger
into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling
of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the
still frozen peas.

Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again
and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check
that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and
then reheating gently with the diced, oil-crisped cheese, or proceed directly now.

In which case, take off the foil and add the paneer cubes to warm them through before serving.