Mutter (Peas) and Paneer (Cheese)

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Mutter Paneer
This is one of the favorite dish at Indian restaurants. This recipe without crème is much lighter and healthier than the traditional version. Thanks to my friend Puja for sharing the recipe.

Peas- 1 1/2 cups
Paneer- 1 cup. (Paneer needs to be sautéed in a tsp. of oil with ½ tsp of chili powder and salt to taste).
Kasoori Methi (dried fenugreek leaves) – 2 tsp.
Oil- 1 tbsp.
Ghee or clarified butter- 2 tsp.

Ingredients for Grinding:
Oil- 2 tbsp.
Ginger/Garlic- 1 tbsp.
Onion- 1 medium sized diced.
Tomatoes- 2 medium diced.
Red chili powder- 1 tsp.
Coriander powder- 1 tsp.
Cumin- ½ tsp.
Turmeric powder- 1/4th tsp.
Salt to taste.
Water- ½ cup or more.

Final Ingredient:
Red Bell Pepper- 3/4th cup chopped.

Cilantro-1/4th cup (optional).

1. Prepare the ingredients for grinding: Take 2 tbsp. oil in a pan and add ginger garlic, onions and fry for few minutes until the onion is brown. Add the tomatoes and stir for few more minutes. Add all the spices (red chili powder, coriander powder, cumin powder, and turmeric powder, salt) to this and stir for additional one minute. When the mixture cools down, grind this with half cup water or more as needed.
2. Meanwhile work on the Paneer by sautéing with tsp of oil, red chili powder and salt.
3. In a separate pan, work on the ingredients listed in the first column. Take 1 tbsp. of oil and 2 tsp. of clarified butter or ghee and add kassori methi and peas. Now add the grinded paste of onion, ginger/garlic, tomato and the spices.
4. When the mixture comes to boil (about 15 minutes), add the red bell pepper and adjust the salt and chili powder at this time if needed.
5. Garnish with cilantro and serve with naan, roti or rice.

External Links to this recipe:


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