Sunday, September 23, 2007


You might wonder how much of mutar paneer do I make, but believe me thats one combo that I can make in a jiffy & in so many different ways that it saves myself & Rajeev from eating food from outside manier times. I always have the frozen variety of both of them always in the stock. Here's another one for all mutar paneer lovers. This is a very lovely way to make this dish.
Ing -
250 gms - paneer
1/2 cup - mutar
2 onions - pureed
2 tomatoes - pureed
1 tsp - ginger-garlic paste
1 tsp - garam masala
1/2 tsp - turmeric pwdr / haldi
red chilli pwder as per taste (try using red chilli powder to enhance the colour)
2 cardamoms - crushed
1/4 tspn - fennel seeds / saunf
1 tbspn - curd / dahi
2 tbspn - cream
1 bay leave - crushed coarsely
Method -
Take a pressure cooker (preferably). Add a little oil into it & add cardamom powder & the bay leaves.
Add the ginger-garlic paste.Fry well & add the onion paste and fry till brown.
Add the tomato paste & fry till the oil separates.
Now add the turmeric, chilli, garam masala & saunf - in that order.
Fry well for about a minute. If the masala gets dry instead of adding more oil add a little water & fry till the water dries up, this way the masala will not stick.
Now add the cream & curd & mix well.
Dice the paneer & along with the matar add to the cooker.
Add salt & fry for about 2 minutes till the masala is well coated.
Add about a cup of water & put the lid of the cooker.
Do not put the whistle. On very slow flame cook for about 5 minutes.
If you dont wanna use the cooker you can use the kadai as well. You can add a bit of salt to the onion paste to fry quickly. You might wonder how this is a quick way to cook when cooking raw onion paste & tomato paste takes so much time, but I just put it on & do some other work meanwhile.........& return to the gas once in while to check & give a stir.
I hope you will like the recipe.


Happy cook said...

Lovely dish, especially with roti

Shella said...

Happy cook - yes it goes very well.