Mutter Paneer

This is a lovely Green Peas (Mutter) and Cottage Cheese (Paneer) dish and one of the dishes I regularly fall back on when entertaining friends who are vegetarian. It can be served with rice or chapatties and tastes fabulous and to be perfectly honest isn’t all that involved to make.

Ingredients:

• 1 cup Green Peas (I used frozen peas, you can also use fresh peas)
• 250 gms Paneer (cut into 1 inch cubes)
• 1 large Onion
• 3 large Tomatoes
• 1 tbsp Garlic Paste
• 1 tbsp Ginger paste
• 1/2 tsp Turmeric Powder
• 1 tsp Chilly Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tbsp Creme Fraiche (I use the low fat one, you can substitute this with cream)
• Oil
• 1 pinch Kasuri Methi (Optional)

Method:

Defrost the green peas and keeps aside, I prefer to use the frozen variety as you can use them straight after defrosting and need not boil them separately.

Place the paneer in a bowl of hot water, ensure the paneer pieces are completely covered in water, this keeps the paneer soft.

Heat the oil and add the chopped onion and fry till they they start to caramelise.

Add the ginger and garlic paste and cook till the raw smell disappears.

Next we add the salt, turmeric powder, chilly powder, cumin powder, garam masala powder and coriander powder.

If the onions start getting too caramelised or you feel that the spices are burning add a little water at this point and cook the spices for one minute.

Add the chopped tomatoes and cook till they turn mushy.

You can either cool the mixture and blitz it in a mixer or food processor. I used a hand mixer and coarsely ground. Most recipes will ask you to ensure its a fine paste, but trust me leaving it a coarse adds a dimension to the taste. As you can see in the picture there are small visible pieces of tomatoes in final curry.

Once you have reached the desired consistency return to the stove and add the peas and paneer pieces along with the water the paneer was soaked in and mix well.

Simmer for a further 10 minutes and then stir in the creme fraiche and Kasuri Methi. Use of Kasuri Methi (dried Fenugreek leaves) is entirely optional but it adds a depth of flavor. You can buy this in any Indian store and you get a decent sized box for a couple of £s. Worth having in your cupboard as it really amplifies the flavours.

Check the seasoning and cook for a further 5 minutes.

Add chopped coriander leaves and serve with rice or chapatties.