Muttar Paneer

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This was a bit of a challenge with the cheese. Drop the cheese in the oil and get ready to remove it right away. Don't go away from the cheese or it will melt into a gob. I really wanted to flour the cheese, but didn't. The nice thing is that if you do leave it in a second too long, after it is cool you can separate it into the little cubes that you had to start with. The recipe was as advertised, except I just did not care for the flavor of the dish. My daughter-in-law, however loved the dish and took the recipe home with her. My husband also liked the taste of the recipe. He bought the cheese for me at an ethnic specialty food store as even the big market chains didn't carry this cheese.

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Love the texture of the paneer after frying, crunchy on the outside warm and soft on the inside, and love the texture of the blended onion mixture. Lovely Indian cusuine...with chapatis and samosas...

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I love this recipe. The only thing I altered was to add a bit more salt in the end. It's not really spicy hot, so I would add a little chili or cayenne if you want it to be spicy hot. I used fresh mozzarella in place of the paneer or tofu. I didn't fry it and then just added when I plated it. It has similiar texture to the paneer I've had in restaurants. Nigella has great recipes.