Thursday, April 8, 2010

Mutter Paneer

  • crushed tomato x 1.25 cups
  • tomato paste x 3 tbsp
  • water x 0.5 cup
  • cream x 0.5 cup
  • shallot x 2 chopped finely
  • garlic x 2 cloves chopped finely
  • ginger x 1 inch grated
  • curry powder x 1 tbsp
  • chili flakes x 1 tsp
  • paneer x 450 grams cubed
  • sweet green pea x 1 cup
  • salt, pepper, vegetable oil, butter
Saute shallots, garlic and ginger in 2 tbsp of vegetable oil and 1 tbsp of butter. Add curry and chili flakes and saute for another 5 minutes. This helps the spices to wake up and develop their flavors. Add tomato (both crushed and paste) and water. Simmer for 10 minutes. While simmering lightly fry cubes of paneer. Add cream to the sauce and mix well. Add peas and fried paneer and let it cook for another 10 to 20 minutes until all the flavors are blended. Serve with basmati rice and thick yogurt.


  1. I usually get it when I go up north (Markham). But this time I got it from a No Frills somewhere out east (449 Carlaw Avenue) ...