Paneer Mutter

Paneer (cottage cheese) is loved by Indians and used in many dishes with extremely tasty gravy. Eatimg a paneer gravy with naan is perfect for a dinner parties!
Paneer Mutter is one such gravy dish which is loved by my husband. He is the reason why this dish is made so often at our place. It was difficult to get Paneer slab in Sweden where I live, hence had to buy it from Copenhagen. Nevertheless, this dish is all the effort. Though, I should mention at this point.. Its easy to make Paneer at home. There is even a wiki how link http://m.wikihow.com/Make-Paneer-(Indian-Cheese)

Ingredients

150 gms frozen paneer

1 cup frozen peas

1 finely chopped onion

1/2 finely chopped tomato

4 tbsps tomato puree

1/2 cup milk

4 cloves of finely chopped garlic

1/2 inch finely chopped ginger

1 finely chopped green chili

few coriander seeds

1 bay leaf

1tsp kitchen king masala

1tsp Shahi paneer masala

1tsp red chili powder

1/2 tsp cumin powder

1 tsp butter

2 tsp Oil

Salt to taste

Method

First take oil in frying pan. Add garlic,ginger,green chilies,coriander seeds and bay leaf. Saute these contents  for few minutes, at least till garlic and ginger get brown. Add chopped onions and saute it for few more minutes. Wait till onions get soft. Now add tomato sauce and cut tomatoes to it. Fry this mixture till it leaves oil.

Add milk, kitchen king masala powder, shahi paneer masala powder, red chili powder, cumin powder in the mixture.Fry this mixture further for few minutes. Add butter, salt,frozen peas and paneer. Boil the mixture for few minutes. Garnish with coriander leaves before serving.

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Verdict

It tasted awesome! I just don’t blindly praise these dishes.. if anyone wondered. Though I can say, I have good understanding of flavors.  It’s my husband’s judgement I trust ad report in these post. I also suggest use of cream instead of milk. Also, instead of tomato puree, I suggest use of more fresh tomatoes for fresh puree. This will just enhance taste! 🙂

Peas puff (Mutter Karanji)

Peas are rich source of protein. They are called mutter in Indian languages. We commonly use it in vegetable gravy, snacks and rice dishes.
Ingredients
For covering
All purpose flour 1cup
Salt
Oil (hot) 1spoon
Ajwaein in hindi (bishop’s weed or carom in English) few seeds crushed
Water

For stuffing
Blanched Green peas 1cup
Grated coconut 1/4 cup
Freshly chopped Coriander leaves 2tbsp
Finely chopped Onion 4 tbsp
Garam Masala powder 1tsp
Coriander seeds powder 1tsp
Jeera masala 1tsp
Cumin seeds powder 1tsp
Amchoor powder 1tsp
Salt
Green chillies (optional)
Garlic, ginger (optional)
Tomato sauce 2tbsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Red chilli powder (according to taste)
Oil
Cumin seeds

Oil for frying

First start by making the dough for the covering. Mix all the contents to form a soft yet firm dough.
Now take a pan and add oil. Add Cumin seeds, asafoetida, turmeric powder. Before the cumin seeds turn black, add onion and fry them till they turn soft. Now add the blanched peas and all the different masala powder mentioned above. Fry them till peas get soft further. Now add tomato sauce and salt. Stir fry for few more minutes. Finish the stuffing by adding grated coconut and coriander leaves.

Now make small balls of the dough, roll them, add the stuffing as shown in the image below.

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Fold this to form a semi circle of dough with all the contents. Fold the sides. Use a dab of milk on the edges to form the covering. I lightly pressed the folds with fork to get some design.

Deep fry till they golden brown. They are ready to eat.

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Appearance
Looked pretty decent.

Taste
They tasted real well. The taste of the stuffing will matter, it should be strong enough that the covering doesn’t make it a bland or boring to taste.