recipe of mutter paneer

[Guest guest]

dear all

 

iam posting my recipe for  'MUTTER PANEER' (mutter is peas in hindi and paneer

is cottage cheese /ricotta cheese)  for ric who asked for the same.hope u  would

like it.

 

for 4 servings

 

Paneer 250 gms or more if u like more cheese

 

cooked green peas (either fresh or frozen)---150 gms

 

sliced red onions-1 cup

 

chopped tomatoes(pick nice red ones)-1 cup

 

fresh peeled and cleaned ginger garlic paste-2 tspns

 

red chilli powder-1 tspn

 

dhania or corriander powder-2tspn

 

garam masala a pinch or

 

make ur own instant spice powder with 3 green cardomoms,1 small piece of

cinnamon,1 bay leaf,3 pcs black pepper,a pinch of fennel seeds.dry roast and

make a fine powder.use this sparingly if you are new to this taste or liberally

once you like it.

 

dried methi leaves called kasuri methi - 2 pinches.

 

5-6 pcs of cashewnuts soaked in hot water

 

salt -according to taste

 

oil -use according to your judgement

 

1. fry onions in oil along with ginger garlic paste .after this add tomatoes and

fry till pulpy.should take around 5-7 min.keep mashing tomatoes till pulpy.dont

make it black or charred.

 

2. cool and grind into a fine paste along with 5-6 soaked cashews.add 1/2 cup

water and dilute the paste

 

3.now add oil in  a pan and add the dried methi leaves and add the ground onion

tomato paste .add chilli and coriander powder along with salt.after a slight

boil add cooked peas and fresh or frozen paneer.boil for 3-4 min .if you find

the gravy thick slightly add more water or milk .check for salt .

 

4. garnsih generously with finely cut cilantro.

add 2-3 tbpns frsh cream and swirl into the gravy.

 

variations to make it richer to serve at parties:

 

can add butter 2-4 tbspn or cream after the last step.

if you add butter its called  paneer butter masala.

 

for everyday cooking i dont add butter or cream.its just the base gravy made

with onion tomatoes.after which i add paneer and peas. oil used for frying them

is less in home cooking.

 

also at restuarants they add red colouring which is not generally added in home

cooking.

 

try to use fresh tomatoes or half  and half of fresh and canned ones for more

red colour.

 

 

I hope you all will like this and i will post my daughter's favourite palak

paneer next.

 

our weekend starts from today so iam off on fridays and saturdays. i will return

back on sunday.

 

hope you all have a wonderful day.

 

bye

 

vidhya

 

 

BYE

 

VIDHYA

 

--- On Wed, 1/14/09, ricsojosdedios <RicG7777 wrote:

 

ricsojosdedios <RicG7777

Re: hi from vidhya -newbie

 

Wednesday, January 14, 2009, 6:58 PM

 

 

 

 

 

 

Hi Vidhya,

 

 

Just wondering, do you have a recipe for Mattar Paneer? I've been

trying to find one for many years that tastes like the Mattar Panneer

that I eat in authentic Indian Restaurants.

 

Thanks - and once again, welcome to the group.

 

Ric