Name: Mutter Paneer
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 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

Mutter Paneer

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.

Mutter Paneer

Prep Time 10

Cook Time 35

Total Time 45

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Servings

Ingredients

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

Instructions

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.
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.
Remove from heat; transfer mixture to a blender/food processor and blend into a puree.
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.
Add green chili, onion puree, chili powder, coriander, garam masala and salt; stir to blend spices and continue to cook for another 2 minutes.
Add a little water to thin consistency if needed. Lower heat and simmer for about 10 minutes.
Add peas and paneer cubes; stir to blend. Cook for another 5-7 minutes.
Add chopped fenugreek and cilantro.
Add cream, stir to blend, and cook for a few minutes to incorporate.
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