Mutter Paneer, the quick version….


I’m a huge fan of paneer, HUGE!!  Luckily it is easy to find where I live so no hunting and hunting.  This version of mutter paneer is my quickie I’m in a hurry but really want some, so if you are looking for the longer cooking with the deep gravy this is not it.  However, with that being said, this one is really delicious, gets that tingle of heat while satiating a craving for those addictive flavors of Indian food.  And this one is super easy, can be whipped up in a jiffy and fills you up.  I like to serve mine with some plain basmati rice, which you can start before you cook this to ensure a nice warm bowl to accompany the paneer.

For the Recipe:

1.25 lbs. paneer, cubed

1 tbsp. curry powder

1 tbsp. garam masala

1 tsp. turmeric

2 tbsp. oil (I used grapeseed, but another will work)

1 tsp. salt

1 large tomato, but into chunks

1 12 oz. package peas

1/2 c. water

1/4 c. cilantro, chopped fine

Season the paneer with the curry, garam masala and turmeric, set aside while you cut the tomatoes and cilantro.  In a sauté pan heat the oil, then add the paneer.  Make sure it’s in a single layer, let it brown up a bit (so no wild stirring) for 2-3 minutes.  Turn the paneer pieces and repeat.  Season with salt.  Add the tomatoes and let them cook down for about 4-5 minutes so they release their juices and soften.  Add the peas and water.  Cook for another few minutes (if you are using frozen peas you will need to adjust your cooking time to make sure they get cooked).  Test the “gravy” in the pan for seasoning, you might need a little more salt.  Turn off the heat, sprinkle with the cilantro and serve with rice.



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