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Muttar Paneer Recipe

Muttar Paneer

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on January 06, 2012

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    I made my own paneer, so simple. The frying really ads texture. I felt it came out a bit dry. I added 1 cup of evaporated milk (to make it creamy and increased the turmeric and garam masala to 1 tb. each. Fantastic. served over basmati rice.

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  • on May 20, 2011

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    Any Muttar Paneer recipe should include at least a splash of heavy cream. I recommend cooking the onions and garlic for 5 minutes before adding the ginger for another 5 at least then combining with a more complex spice (add coriander (groud and a handful of fresh chopped coriander a minute or too before everything is done.

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  • on April 08, 2011

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    This is a wonderful dish although frying the cheese creates quite a mess! I couldn't find paneer so I used viajero frying cheese as a substitute. In order to make this more of a main meal, I added a can of drained chick peas as well as 3 medium boiled/peeled/cubed red potatoes toward the end of cooking to warm it up. Also, instead of tomato puree, I used a squirt of tomato paste that comes in a tube to blend with the broth. I serve it over rice. The seasoning is mild so it appeals even to picky eaters. A definite keeper!

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  • on February 25, 2011

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    Well, I didn't have the paneer on hand so I sub with tofu cake and also cubed queso blanco. Everyone loved it. I think the saltiness of the cheese added a bit more flavour to the dish.

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  • on February 21, 2011

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    This was REALLY good. It tasted exactly the way it does in good Indian restaraunts! On top of that, it is simplicity itself to make. Pair this with Nigella's other Indian recipes and you have got yourself an impressive spread! Highly reccomended.

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  • on January 26, 2011

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    After reading everyone's comments I decided to add about 3 tbsp tomato puree, 1 big tsp of cumin and added a few drops of cream at the end. Th e raw onion flavour wasn't a problem for me since I accidently cooked the onion mixture longer then stated.

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  • on March 08, 2010

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    This recipe contains nowhere near enough spices. Curried food is very rich and complex and when making this dish I found it to be very bland.

    I used Cayenne, Coriander, Garlic, Ginger, Masala, Tumeric, Sage, Cumin and Paprika. This is definitely more of a curried blend of spices than the original recipe and really matched well to what I'm used to. I also added mixed yogurt and table cream to give make it more of a sauce over the paneer and peas, rather than having the peas be the isor of the dish. (Though the peas add a wonderful texture and flavor to it.

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  • on March 15, 2009

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    I really wanted this to be good, because I LOVE Indian food and have always wanted to learn to cook it myself, but this is NO substitute for the real thing. It tastes like something is missing and it was rather bland-- probably needs some more spices (I have no idea what exactly and more tomato flavor.

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  • on March 15, 2009

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    This tasted great with the following modifications: I used ground ginger (about a teaspoon instead of raw. I used tofu instead of paneer because of availability. I cut the tofu in large strips to fry and sliced into smaller cubes after I fried it. This makes frying easy and fast. I carmelized finely chopped red onion instead of pulverizing the onion. I used a whole can of tomato paste as well. I like the tomato flavor, so use a bunch of this and water it down with broth. Fast, easy and full of flavor. Great as a main dish if you are vegetarian.

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  • on February 08, 2009

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    Very authentic Indian veg. Not mind blowing like the Mughlai Chicken, but very good.

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