International » Mutter Paneer
Print RecipeIngredients
- Flour for dusting the paneer
- 6 tbsp clarified butter
- ½ tsp ground cumin
- 2 cups finely chopped onion
- 1 tsp pressed or mashed garlic
- 2 tbsp grated ginger
- 2 tsp ground coriander
- 1 tsp turmeric
- ¼ - ½ tsp cayenne pepper
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 1-½ cups canned crushed tomatoes
- 2-½ - 3 cups hot water, divided
- 10 oz peas (fresh or frozen)
- 2 tsp kosher salt
To Finish
- 2 tsp garam masala
- 4 tbsp minced cilantro
Special Equipment
- Immersion blender (ideal!), blender or food processor
How-to
- Heat 3 tbs clarified butter in a large heavy-bottomed pan (non-stick is preferable) over medium heat until very hot
- Dust the pieces of paneer in flour, and cook in the hot butter until lightly browned. This should be done in batches so that there is plenty of room to turn the paneer. Transfer the cooked pieces to a plate
- Add the remaining 3 tbs clarified butter to the pan and increase the heat to high
- Add the cumin and cook for about 30 seconds or until fragrant
- Add the onions and cook until golden, stirring often to prevent uneven browning
- Add the garlic and ginger and cook a couple of minutes longer
- Add the coriander, turmeric, cayenne pepper, black pepper, and paprika. Incorporate well into the onion mixture, then immediately add the tomatoes
- Lower the heat and simmer, stirring often, until the mixture thickens and the fat begins to separate, about 10 minutes
- Add 2-1/2 cups hot water, stir well, and bring to a boil. Reduce heat to medium, cover, and let cook about 20 minutes. Cool slightly and puree with an immersion blender or in a regular blender food processor until just slightly coarse
- If using a regular blender or food processor, return the sauce to the pan
- Add 1/2 cup hot water, peas, salt, and the fried paneer to the pan
- Bring the sauce to a boil, reduce the heat to medium, and simmer, covered, for about 5 minutes, or until the peas are cooked through
- Right before serving, stir in the garam masala and the cilantro
- Serve with basmati rice
Eliana Fermin Hussain
Eliana Fermin Hussain is not only a very talented personal chef, but also a really good sport. We cornered her at a candy making class we took over the holidays (where one of us almost lost it trying to get Peppermint Pattie dough to come together - it all worked out btw). She was completely open to shooting a video and sharing one of her incredible recipes with us. And she did it while 8 months pregnant (we had to pause when the baby was kicking!). We're most thankful to her for demystifying the art of making Paneer.
Have you ever made your own curry? This is a great one to try. It's a delicious tomato-based curry dish that is enhanced with great spices like paprika, turmeric and cayenne pepper. It also calls for Paneer, an Indian cheese which is actually really easy to make from scratch with just 2 simple ingredients - milk and lemon.
Eliana Fermin Hussain 4 stars based on 1 reviews
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!