Mutter Paneer

This is one of those dishes that I had eaten many times, but had never attempted to recreate. I set out 2 days ago to recreate the Cilantro Peas on Arundathi's foodblog. I didn't have the time to go back and check the recipe, but I cleaned a whole lot of coriander leaves and told myself I will just make it from memory.

I usually make a peas curry with ground coriander and coconut milk. I will put the recipe up sometime. I wanted this to be a variation. Then I remembered that I had fresh paneer at home. So the experimental side of me took over. The end result was a lipsmacking dish that I simply had to share with all of you.

Ingredients:

200g fresh Paneer, cubed

1/2 cup Peas, cooked

1 tbsp Oil

1 tsp Cumin Seeds

1/4 tsp Asafoetida

100 ml Tomato Puree

1 tsp Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Coriander Powder

1/2 tsp Cumin Powder

1 tsp Kasuri Methi

To be ground to a Paste:

1 Onion

2 pods Garlic

1/2 cup Coriander Leaves

Salt to Taste

Heat oil in a kadhai and add the cumin and asafoetida. When the cumin seeds crackle, add the onion coriander paste and fry for a couple of minutes. Add the chilli, turmeric, cumin and coriander powders and fry for a minute. Add the tomato puree and the kasuri methi and bring the mixture to a boil. Add salt, paneer and peas. Garnish with coriander leaves if you like. And eat this with rotis.

The addition of coriander leaves to the masala gave the dish a unique flavour and we thoroughly enjoyed it.