Before I moved to the foodie-land of Portland, I lived in a small Minnesota college town. There wasn’t a lot in the way of restaurants, just the requisite pizza, sandwich shops, and a pub or two. The one option for more worldly cuisine was an Indian restaurant and it was by far my favorite place to get dinner in town. That was where I first learned about mutter paneer and my life hasn’t been the same since. I immediately fell in love with the aromatic spices, sweet green peas, and chewy paneer cheese all covered in a rich and creamy sauce. I can hardly bring myself to order anything else at an indian restaurant now that I know about it. It’s a funny thing that I’ve never tried making it at home until this week!
I served it with Whole Foods brand naan for dinner last night to make my life easier but I mixed the leftovers with quinoa for lunch today liked that even better! If you want to be more traditional, serve it over basmati rice.
Mutter Paneer
serves 4-6
adapted from Lisa’s Kitchen
Ingredients
– 1/4 cup water
– 2 Tbs ground coriander
– 2 tsp turmeric
– 1 tsp paprika
– 2 tsp cayenne
– 2 Tbs butter, divided
– 1 Tbs olive oil
– 8 oz fresh paneer, cubed
– 2 tsp cumin seeds
– 1/2 tsp black mustard seeds
– 1/2 tsp fennel seeds
– 2 cups tomatoes, diced (I actually Pomi brand chopped tomatoes since fresh ones aren’t in season)
– 2 cups full-fat plain yogurt
– 1 lb peas (defrost if using frozen)
– 1 tsp sea salt
– 1/2 Tbs garam masala
1. In a small bowl, mix water, coriander, turmeric, paprika, and cayenne until a paste is formed. Set aside.
2. In a large pot heat 1 Tbs butter and olive oil over medium-high heat. Add paneer and cook until browned on all sides, stirring constantly. This should take 5 minutes or so. Remove paneer from pan with a slotted spoon and set on a paper towel to drain.
3. Add cumin, black mustard and fennel to the heated oil and cook until you hear the spices start popping, about 1 minute. Immediately add another Tbs butter and the spice paste. Cook until most of the water has evaporated.
4. Add tomatoes and allow to bubble and thicken for about 10 minutes. Add yogurt, peas, paneer, salt, and garam masala. Simmer until heated through. Serve with rice, naan, or quinoa.
* I added this post to this week’s Real Food 101, Melt in Your Mouth Monday, Fat Tuesday, Gluten-Free Wednesday, Fresh Bites Friday and Fight Back Friday.
That looks delicious! I always think Indian food is hard to make but this looks manageable. And I have a block of paneer in my fridge! It’s meant to be. 🙂
I hope you like it! I love that you have a block of paneer already on hand 🙂
I am a big fan of Indian food…mmmmm! I had some indian friends who would cook for me (well, they were just cooking for themselves and let me come over and eat), and it was always amazing.
I’ve never had this type of paneer. I have had palak paneer…but I’m ready to branch out! Thanks for sharing your recipe!
I adore this type of Indian food, and your picture of it looks so tasty! I should try making this, I just need to work out where to buy paneer.
I found it at Whole Foods (ugh, I hate saying I shop at Whole Foods…that’s where my grocery budget went!)
Oh wow, This looks delicious. Most curries we make are all day affairs. I love how simple this is to put together and all this fresh spices and seeds you used. I don’t have black mustard seed but just the regular ones. Do you think that will make much of a difference taste wise?
I’m not sure…I honestly couldn’t make out a “mustard” taste in the final product and so you might do better to omit them. I actually haven’t used regular mustard seeds in anything and so they might not give much of a mustard taste either. I’ll leave it to your judgement!
I had an Indian friend who spoiled me with her amazing food. Since she used real Indian spices, I’ve been hesitant to try it on my own because I know it won’t be the same.
But this looks and sounds delicious!
I know! I think once we’ve been spoiled by good indian food we don’t want to risk the mediocre food we’ll make at home. I think it’s definitely all in the spices and it sounds wonderful that your friend made it so authentically!
(Here from Fat Tuesday, btw)
Paneer isn’t that hard to make. It involves bringing a gallon of whole milk to just under a boil, then adding a curdling agent like lemon juice or vinegar (about half a cup or so), then pouring the curds that form through a cheesecloth-lined colander so you can gather them up and then place a weight on them to form the paneer. You can find recipes online, or I have even substituted a package of Mexican queso fresco, cut into cubes. I have been looking for a recipe for mutter paneer exactly like this one—thanks so much!!!
Wow, that’s so cool that you can make your own paneer! I can also see how queso fresco might be a good substitute. Thanks for the information!