Mutter Paneer - Indian Cheese with Peas in a Creamy Tomato Sauce

Ingredients

250g paneer, cut into cubes
1 small red onion, coarsely chopped
1/2 inch thick piece of ginger, roughly cut
3 large cloves garlic
1 green chili
Canola oil
1 teaspoon black cumin seeds
1 bay  leaf
250g chunky tomato passata 
2 teaspoon garam masala
300g fresh or frozen peas, if using frozen do not thaw them
100ml cream
pinch of sea salt
handful of coriander leaves, roughly chopped

Method

  1. To pan-fry the paneer cubes heat a small glug of oil in a skillet to medium and place the paneer cubes in a single layer. Cook them, turning occasionally until all the surfaces is a light golden color. Carefully remove the cheese cubes and allow the drain on kitchen paper towels. Set aside.  

  2. Pulse together onion, garlic, ginger and chili in a food processor until finely pureed.

  3. Pour a drizzle of oil into a saucepan and heat to medium-high. Sprinkle the black cumin seeds and bay leaf and cook for approx 6-8 seconds, until the cumin seeds are fragrant and turn slightly brown.

  4. Add the onion-garlic mixture and stir-fry for approx. 6 minutes until the mixture takes one a reddish golden color.

  5. Pour the passata and mix. Lower the heat to medium, then add the garam masala and salt. Allow to simmer covered for 5 minutes, then remove the lid and simmer for another 5 minutes, until the sauce becomes thick.

  6. Add about 50ml of water, then the peas and stir. Simmer for another 8 minutes or until the peas are tender. Keep an eye on the consistency of the gravy. If you find it is becoming too dry add a few tablespoons of water.

  7. Fold in the cream, then finally add the paneer and allow to simmer for another 5 minutes.

  8. Serve sprinkled with chopped coriander leaves. Is perfect with naans or pitas and even better with a light pilaf.

 

The Food Guide Tips:

- Make your own homemade paneer

- Find out everything about the Indian spice kitchen

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