Mutter paneer

    Mutter paneer

    2saves
    1hr40min


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    About this recipe: This is a great paneer (an Indian style of cheese) and fresh pea curry. It is all made from scratch including toasting and grinding the cumin yourself. Serve with basmati rice.

    Ingredients
    Serves: 4 

    • 30g ground cashew nuts
    • 2 tablespoons milk
    • 4 tomatoes
    • 2 teaspoons cumin seeds
    • 450g paneer, cubed
    • 60g ghee
    • 2 red onions, diced
    • 2 cinamon sticks
    • 2 cloves
    • 2 bay leaves
    • 4 cloves garlic, crushed
    • 1 teaspoon chilli powder
    • 280ml water
    • 1 teaspoon garam massala
    • 1 teaspoon ground coriander
    • 220g natural yoghurt
    • 100g garden peas
    • 1 teaspoon sugar
    • 2 tablespoons cream

    Method
    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Soak the cashew nuts in 2 tablespoons milk for 30 minutes.
    2. Bring a small pot of water to the boil; add the tomatoes for a few minutes to soften the skin. Carefully remove, peel and dice the tomatoes.
    3. In a dry frying pan toast the cumin seeds for a few minutes until fragrant; crush them using a mortar and pestle.
    4. Deep fry the cubes of paneer cheese until crisp around the edges; place on kitchen paper to drain.
    5. In a large saucepan, heat the ghee. Stir in diced onion and fry until soft. Add cinnamon sticks, cloves, bay leaves and garlic; fry for a few minutes. Add the chilli powder and water and simmer for 5 minutes.
    6. Add the diced tomatoes, garam masala, ground coriander, crushed cumin and the cashew nuts with the milk mixture. Cook for a further 5 minutes.
    7. Stir in yoghurt, peas and paneer. Simmer until you have a thick creamy sauce; season to taste with sugar, cream, salt and black pepper.
    8. Remove the bay leaves and cinnamon sticks; serve.

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