Mutter Paneer Indian Cheese Curry Recipes

MATAR PANEER, HOW TO MAKE MUTTER PANEER

Steps:

• If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
• Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 1 to 2 green cardamoms (optional), ginger & garlic.
• Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden.
• Put in 1½ cup tomatoes and ¼ teaspoon salt.
• Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy.
• Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.
• Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute.
• Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
• Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
• Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
• Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.
• Mix well to make a thick gravy. Add more water if needed.
• Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.
• Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
• Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.
• Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
• Stir well. Serve matar paneer with jeera rice, naan or paratha.
• Make a fine paste of ginger garlic and keep aside. Bring 1 ½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.
• To a blender jar, add chopped tomatoes, boiled onions, cashews, cardamoms and yogurt (optional). Blend them to make a very smooth puree without adding water.
• Press saute button on the instant pot and pour oil. Do not let the pot become too hot. Add bay leaf, cinnamon and ginger garlic (to a side into the oil). Saute for 30 seconds.
• Pour the onion tomato puree. Add red chilli powder, turmeric powder, salt, sugar, coriander powder and garam masala.
• Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.
• Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button (low) & set the timer to 5 mins. If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.
• When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.
• Stir the gravy. Add green peas and cook for 2 minutes. (If you are using fresh peas, you will need to boil them separately and then add here.) To avoid splatters, cover the pot when you cook.
• Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few minutes.
• Add kasuri methi, cream and paneer. Stir and Press cancel. Remove the steel insert carefully & cover the pot immediately. Let matar paneer rest for 10 minutes.

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.

MATAR PANEER

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.