Wednesday, May 13, 2009
This dish feels like it takes forever to make. It's somewhat complicated, but if you have some free time, or are super organized in the kitchen, you might enjoy spending an afternoon with Mutter Paneer.
First, I would recommend doing a kitchen inventory, as this requires quite a few spices and ingredients.
You'll need 1/2-1 tsp each of garam masala, black pepper, cumin, mustard seeds, cayenne pepper, ground fresh ginger and garlic. Also, two bay leaves, a pinch of cardamom, 3 or 4 cloves and an inch or so of cinnamon stick.
You'll also need 1C cubed paneer, 1 minced onion, and 3-4 tomatoes, pureed.
First, you fry the cubed paneer until it's golden on all sides, then set it aside to drain on paper towel.
Meanwhile, saute the dry spices in the remaining oil for about 30 s. Then add the mixture of ground ginger, garlic, and minced onion and saute until golden and combined.
Add the tomatoes and about a cup of water, and prepare to simmer with the lid on for about 10 minutes ( you might need to keep adding water-you want the sauce to come together and change to a darker red/brown colour, and the oil to float to the top).
After it's reached a good gravylike consistency, add the peas. 2-3 minutes later add the cheese.
Simmer another 2-3 minutes, then serve over rice (or rice and quinoa mixed)