Photo: Muttar Paneer Recipe
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
Directions
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.
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By Pauline the Foodie
Chicago Suburb,...
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.
By ChefMallory
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.
By ddwyer9154_8151039
Bethesda, MD
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!
Read all 23 reviews