Mutter Panner

This post has been sitting in my draft for a while now. never got the time to edit and play with it.

My son calls it 'peas and cheese curry" which is literally what mutter paneer is. It's a perfect combo with chapathi or poori.

What You need:

1 medium sized onion

3 medium sized tomatoes
1 cup frozen thawed peas
1/3 cup paneer cubed (  don't even bother to measure it, more the merrier)

1tsp Khus Khus or poppy seeds

1 tbsp broken cashews
1 tsp cumin powder
1tsp coriander powder

1tsp redchilli powder

1tsp garam masala powder
3 tbsp oil
2 whole cardamom with skin

1 tsp cumin seeds

water1/4 cup

Cilantro for garnishing

salt ot taste.

Method

• Soak khus khus and cashews for 30 mins to an hours in water.
• Slice the onions and dice the tomatoes
• In a  pan add 1 tbsp oil. When heated fry the sliced onions for 5- 10 mins till they are light brown. This is a key step as carmalized onions bring out the best flavor in the gravy.
• Now add the tomatoes and fry well for 5 mins.
• Turn off the heat and let it cool.
• Transfer this to a blender and puree the fried onion and tomato mixture with the soaked cashew and khus khus to a fine paste.
• Take a deep pan, add 2 tbsp of oil and fry 2 cardomon with the skin, a tsp of cumin and let it crackle.
• Crefully add the tomato onion gravy as it may splash and splutter all over. That's why I suggest a deep pan.
• Fry till the oil separates from the gravy ot for about 10 mins. As it is frying add the powders and salt according to your taste.
• after 10 mins, add the thawerd peas and cook covered for 5 mins.
• If the gravy is too thick add some water.
• Add the cubed panner and let it simmer covered for 5- 7 mins.

Muttar Paneer is ready for the GI tract! haha.. that's the doc in me:))

Serve hot garnished with cilantro.

Please leave your comments, as usual.