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By Sahar Ali
Mutter Paneer can be made well ahead of time. I’ve also cooked it a day before I have to serve it and it’s even better because the flavors in the sauce intensify and penetrate the paneer. The paneer will harden as it cools but only needs to be heated to return to its spongy softness. You can keep this in the fridge for several days too and it’s as fresh as if it was just cooked when you heat it.
- Frozen peas – 1 cup
- Cottage cheese (paneer) – 8oz
- Heavy whipping cream – ⅓ cup
- Onion – 1 large
- Red chili (cayenne pepper) flakes – 1 tbsp
- Curry leaves (kadi/kari patta) – 6-8
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Tomato paste – 2 tbsp
- Garlic paste – 1½ tbsp
- Cooking oil – ½ cup
- Salt to taste
- Chop the onion finely.
- Heat the oil in a wok. Drop in the kari patta (make sure they are dry!).
- Add the onions and fry on medium heat till they turn a golden brown.
- Now add the garlic and fry for a couple of minutes.
- Add the turmeric, red chilli flakes, salt and cumin and stir.
- After a minute or so, add the tomato paste and stir to combine all the spices and ingredients.
- Now add the cream and continue stirring to mix it in.
- Add 1/2 a cup of water and let the sauce come to a boil.
- Now it’s time for the peas.
- While the sauce reheats, cut the paneer into cubes.
- Once the sauce is bubbling, add the paneer, give the dish a nice big stir so that the sauce coats the paneer and turn off the stove. The dish is ready to serve.
Prep Time: 20-25 minutes
Cooking Time: 45-60 minutes