Friday, November 11, 2011

Mutter Paneer

Mutter Paneer

Serve this dish for Party or Get-together. (photos will come soon)

Mutter Paneer:

Mutter - 500 g (frozen green peas, wash well and strain it in colander)

Paneer - 250 g (frozen packet)

Onion - 2 m or 1 large
Ginger Garlic paste - 2 tsp
Tomato puree - 3/4 bottle of Passata (720 ml bottle, Plain Italian passata)
Oil - 2-3 tbsp (stage 1) + 1 tbsp (stage 2) + 1 tbsp and ghee 1 tbsp (stage 3)

Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
White Pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp (home made)
Punjabi Garam masala - 1/2 tsp (store bought)
Kashmiri Chilli powder - 1 tsp
Salt - to taste

Kasoori methi - 1 tbsp
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp

Cashews - handful (use unsalted, no need to roast, soak in warm milk 1/2 cup, for 30 mins and grind into paste)

Coriander leaves - handful (chopped finely, for garnish)

Water - 1/2 cup (stage 1) + 1/2 cup (stage 3)

Cream - 1 rice cup


Stage 1:

For Making Gravy:

In a large deep kadai, on medium heat, add oil once heated add chillies, onion and fry until light brown, reduce flame to low and add gg paste. fry until golden brown.

Add all the spice powders (turmeric, chilli powder, white pepper powder, cumin powder, coriander powder, 1/2 tsp garam masala, kashmiri chilli powder and salt), fry for few secs but do not burn.

Add cashew paste and stir well until oil releases from it. Then add tomato passata mix well and add 1/2 cup water and cook on low heat until water evaporates and small bubbles are there and splattering around. Switch off, cool a bit and grind into paste.

Stage 2:

For Making Fried Paneer:

Fry the paneer in 1 tbsp oil in a small nonstick pan until golden brown on both sides, remove and keep aside.

Stage 3:

Final Curry:

Heat a deep flat large dish, add oil and ghee, once heated add 1/2 tsp cumin seeds once fried add drained out peas, kasuri methi, 1/2 tsp garam masala and 1/2 tsp sugar and fry for 3 mins, then add rest (grinded onion tomato mixture, fried paneer, cream, plus water ) and simmer for 8 mins.  Garnish with coriander leaves. Check for seasoning and Serve.

Serve with Roti's and Basmati Rice.


for garam masala:

equal qty of cloves, cardamom and cinnamon. grind in coffee grinder into smooth powder.


Mutter = Fresh or Frozen green peas

© 2011 by Rajani Rayudu


Anonymous said...

hai rajani garu this is prakya mi recipe chala bagundhi nenu e recipe kosam chala rojula nunchi wait chestunnanu kani inka try cheyyaledu naku oka doubt meru e recipe lo tommato puree kosam italian passata vadaru kada dani alternative ga veray yedanna use cheyyavacha naku italian passata doraka ledu meru daniki badulu yedanna suggest chestay dani use chesi nenu recipe try chesukuntanu naku italian passata doraka ledu andukani.mi blog chustay naku okka akkatho matladuthunna feel vastundhi naku antha baga nachutundhi mi blog meeru post chesay recipe miku abyantram leka potay na mail id ki copy chestara na mail id
thank u rajani garu

Rajani Rayudu said...

Hi Prakya,

Instead of Passata try using normal tomato puree tin.


interior designers said...

thanks for this wonderful recipe, cheers :)

Rajani Rayudu said...

Hi ID,

you are welcome.


gemstone beads said...

I like your post and i love mutter paneer so much. Thanks for sharing it.