Mutter Paneer Dhaba Style Recipe
Mutter Paneer Dhaba Style
Indian Cottage Cheese and Peas in Spiced Gravy
Submitted By: Taz
Ingredients:
Masala:
12 Raw Cashew Nuts (Kaju)
2 Tbs Ghee
3 Green Cardamom Pods (Choti Elaichi)
1 Black Cardamom Pod (Badi Elaichi)
2 Whole Cloves (Laung)
1 inch piece Cinnamon (Dalchini)
1 tsp Coriander Seed (Dhania Saabut)
1 tsp Cumin Seed (Jeera)
¼ tsp Black Peppercorns (Kali Mirch)
4 cloves Fresh Garlic (Leh-sun) - small chopped
1 inch piece Fresh Ginger (Adrak) - small chopped
2 Fresh Green Chiles (Hari Mirch) - split in half and seeds removed
1 Large Red Onion (Pyaz) - chopped
3 Roma Tomatoes (Tamatar) - cored and chopped
½ tsp Kosher Salt (Namak)
Mutter Paneer:
3 Tbs Ghee
½ lb Paneer
(Indian Cottage Cheese) - cut into ½ - 1 inch cubes
½ tsp Cumin Seed (Jeera)
1 Tbs Kashmiri Chile Powder (Kashmiri Mirch)
½ tsp Honey (Shahad)
¼ tsp Turmeric Powder (Haldi)
1 Indian Bay Leaf (Tej Patta)
1 Cup Green Peas (Mutter) - frozen is fine
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
3 Tbs Cup Heavy Cream (Malai)
Kosher Salt (Namak) to taste
-Optional Garnish-
Fresh Coriander Leaves (Dhania Patta) - finely chopped
Generous Pinch Garam Masala
Preparation:
- Place your cashews in a small bowl and cover with at least 1 inch of water - Set aside and allow to soak for 1-2 hours before beginning preparation of dish
- Heat 2 Tbs ghee in a medium heavy bottomed pan, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, green and black cardamom pods, cloves, cinnamon, coriander seed, cumin seed, and black peppercorns - Sauté until cumin seeds crackle (apx 1 minute) - Add garlic, ginger, and green chiles and give it a good stir - Drain and add your soaked cashews - Continue to sauté for another 1-2 minutes
- Add onion and sauté until just beginning to color (apx 5-7 minutes) - Add tomatoes and salt - Cover and allow to cook (stirring occasionally) until tomato and onion are 'mushy' (apx 3-4 minutes) - Remove from heat and allow to cool to room temperature
- Once the mixture is cooled, transfer to the work bowl of a blender or food processor and purée into a smooth paste - Set aside until needed
- Heat the 3 Tbs ghee in a medium/large heavy bottomed pan, wok, or kadahi over medium heat until shimmering - Once ghee is hot, add your cubed paneer and sauté until lightly browned on all sides (apx 2-3 minutes) - Once the paneer is browned, using a slotted spoon, transfer to a clean plate and set aside until needed
- Increase heat to medium-high - Add the cumin seed and sauté for 20 seconds - Add your purée (from steps 1-4) and give it a good stir
- Add the Kashmiri chile powder, honey, and turmeric powder along with 1 tsp of salt - Sauté (stirring almost continuously) until the mixture thickens and comes together almost into a solid mass (apx 3-5 minutes)
- Add the peas along with 1 Cup water to the mixture and thoroughly combine - Cover, and allow to cook (stirring occasionally) until oil begins to separate and begins to float on top (apx 5 minutes)
- Rub the dried fenugreek leaves between the palms of your hands and add - Add your browned paneer and any juices/oil and thoroughly combine - Allow to cook for 2 minutes
- Add the cream and thoroughly combine - Adjust seasoning as needed
- Transfer to a serving dish and garnish with chopped coriander leaves and a generous pinch of garam masala if desired - Serve hot along with basmati rice, chapatti, or naan, or as part of a larger Indian meal
