A national favorite, paneer (Indian cheese) is joined with green peas in an aromatic curry with a touch of spice. Serve with roti, paratha, naan, or over rice. The following recipe for Mutter Paneer is a beloved family favorite in India, adding a touch of sweetness from green peas. It’s also a favorite in my family and my kids love to scoop it up with their hot roti.
- Cook Time
- Prep Time
- 1 recipe paneer, cut into cubes (pre-frying optional)
- 3 ½ tablespoons oil, divided
- 2-3 tablespoons cashews, broken into pieces
- 1 onion, chopped
- 2 small tomatoes, chopped
- 1 teaspoon crushed garlic
- 1 teaspoon grated or pureed ginger
- ½ teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 green chili, seeded and chopped (or more if you like HOT!)
- 1 teaspoon red chili powder
- ¾ teaspoon cumin
- ¾ teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½-¾ cup water
- 1 cup peas (defrosted if using frozen)
- 1 teaspoon dried fenugreek leaves (or 1 tablespoon fresh, chopped)
- 1 tablespoon fresh chopped cilantro
- ¼ cup heavy cream
1. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add cashews and stir to coat, cooking for about 1-2 minutes.
2. Add onions, garlic, ginger, and turmeric. Sauté for a few minutes, until onions are translucent. Add tomatoes and cook for another 3-4 minutes, stirring occasionally, until tomatoes are tender.
3. Remove from heat; transfer mixture to a blender/food processor and blend into a puree.
4. Heat remaining 1 1⁄2 tablespoons oil in a deep skillet or large saucepan over medium heat. Add cumin seeds; cook for 1-2 minutes until it splutters.
5. Add green chili, onion puree, chili powder, coriander, garam masala and salt; stir to blend spices and continue to cook for another 2 minutes.
6. Add a little water to thin consistency if needed. Lower heat and simmer for about 10 minutes.
7. Add peas and paneer cubes; stir to blend. Cook for another 5-7 minutes.
8. Add chopped fenugreek and cilantro.
9. Add cream, stir to blend, and cook for a few minutes to incorporate.
10. Garnish with coriander leaves. Serve hot with roti, naan or parathas.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW