MUTTER PANEER aka PEAS & COTTAGE CHEESE DISH (INDIAN STYLE)

Now that you have started reading my blog and enjoying it too( Do i sound conceited? :O just kidding :P But I do hope you ARE enjoying), I’ll be generous enough to let you in on one of my little secrets! Which is, if given a choice, I will have dessert for breakfast, lunch AND dinner every day, for the rest of my life!!! I have a bad case of sweet tooth syndrome, I guess!!! :D Yeah! That’s how much I love my dessert! But for your benefit I’m gonna throw in an occasional savory recipe! Let’s start with an Indian dish called Mutter Paneer. Paneer or firm cottage cheese is most popular with the northern Indians. It is a healthy substitute with a meaty bite to it for when you are craving for something non-vegetarian. There are many yummy versions of Mutter Paneer. This one, I found in one of the many cook books I own. The recipe is very easy yet rewarding. It goes well with hot, thick parathas (Indian bread). Trust me, it was as yummy as it looks. Do try! :)

This slideshow requires JavaScript.

Ingredients:

6 tbsp ghee or vegetable oil
225 g/8 oz paneer/firm cottage cheese, cubed
1 onion, finely chopped
few mint leaves, chopped
50 g/2 cups/2 oz fresh coriander(cilantro), chopped
3 fresh green chillies, chopped
3 cloves garlic
1 piece fresh ginger, 2.5 cm/1 in long, sliced
1 tsp turmeric
1 tsp chilli powder(optional)
1 tsp garam masala
salt, to taste
225 g/8 oz/3 cups tiny button mushrooms, washed and left whole
225 g/8 oz/1 1/2 cups frozen peas, thawed and drained
175 ml/6 fl oz/3/4 cup natural(plain) yogurt, mixed with 1 tsp cornflour(cornstarch)
mint sprig/coriander leaves, to garnish

Method:

Heat the ghee or oil in a frying pan(skillet) and fry the paneer cubes until they are golden brown on all sides. Remove and drain on kitchen paper(paper towel).
Grind the onion, mint, coriander(cilantro), chillies, garlic and ginger in a pestle and mortar or food processor to a fairly smooth paste.
Remove and mix in the turmeric, chilli powder if using, garam masala and salt.
Remove excess ghee or oil from the pan leaving about 1 tbsp. Heat and fry the paste until the raw onion smell disappears and the oil separates.
Add the mushrooms, peas and paneer. Mix well. Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes. Garnish with a sprig of mint or coriander leaves and serve hot.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Right-Footed Wing Back

You are here for a reason.

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

Lynette Noni

Embrace The Wonder

BitterSweet

An Obsession with All Things Handmade and Home-Cooked

The Middlest Sister

There are 5 sisters. She's the middlest.

cooking-spree

Putting Love on the Table

a whisk and a spoon

connoisseur of fine cake

Ridha's Kitchen

Daily Food & Treats in D's Family

%d bloggers like this: