Mutter Paneer Peas And Cottage Cheese Food

MUTTER PANEER -- INDIAN CHEESE CURRY

Steps:

• Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
• Add more oil, if needed, to the pan and throw in the onions.
• Let them fry until golden, then add the garlic and spices.
• Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
• Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
• Check the consistency and simmer some more if needed to bring it down to a thickness you like.
• Serve with rice and other Indian curries of your choice.

MUTTER PANEER (PEAS AND COTTAGE CHEESE

Steps:

• Grind onions into a fine paste in a food processor. Keep aside.
• Next grind tomatoes into fine paste and keep aside.
• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
• Remove onto a paper towel and keep aside.
• In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
• Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
• Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
• Add the peas to the masala and fry for 2-3 minutes.
• Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick as you would like, turn off the flame and stir in the cream.
• Garnish with coriander leaves and serve.

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.