Because there is nothing in life a good curry can’t fix..
Being a true Indian my heart and belly always crave for Indian food, I can simply never get enough. Contrary to popular belief there is so much variety in Indian food. In terms of curries, butter chicken only scratches the surface.
This post is dedicated to my love for curry and LSD’s 300th ‘Facebook Liker’, Mrs Chloe Sandher. Chloe was introduced to Indian food initially by a friend and her love for it grew stronger when she met the love of her life, her husband!
Mutter Paneer is a classic North Indian dish. The soft crumbly texture of the paneer, the sweetness of the peas and the delicious tomato gravy all make this a dish to reckon with.Ingredients: 12 Cooking time: 30 minutes Serves: 4
- 200 gms of paneer
- Two cups of frozen peas
- 1.5 tablespoons of ghee (or olive oil)
- One diced onion
- One can of diced tomatoes (or four to five fresh diced tomatoes)
- Five crushed cardamom pods
- Two chopped green chillies
- Half cup of skim milk
- 1.5 teaspoons of cumin powder
- 1.5 teaspoons of coriander powder
- One teaspoon of turmeric powder
- Salt to taste
Add ghee in a pan and wait until it melts. Now add the chopped onion and cook it on medium heat, giving it time to caramelise. Once the onion is translucent add the chopped green chillies, let the onions continue to caramelise.
Once the onion mix is nice and carmelised, add the tomatoes (you can use fresh or canned). In my experience canned tomatoes give the curry a really good colour and make the gravy creamier.
Now add the spices – cumin, coriander and turmeric powder. Cook the gravy on a medium heat for about seven to ten minutes. Let the gravy cool a bit. Then add half a cup of skim milk and blend the gravy to make it smooth and creamy.
Its time for the secret ingredient, the cardamom pods. Smash the cardamom pods, remove the skins and then crush the seeds, making them into a fine powder.
Now add the peas followed by the cardamom powder and two cups of water to your creamy tomato gravy. Cover the pan with a lid and let the peas simmer in the gravy for five to seven minutes. By this stage you should be smelling the beautiful aromas of cardamom and peas.
Your peas are ready for the paneer, cut it in cubes and add it into the gravy. Give the curry a good stir, gently so as to not break the paneer. Some prefer to fry the paneer before adding it into curries with the belief that it holds itself better.
Let me bust that myth for you! By frying the paneer you are only adding to the calories, the key is once you add the paneer avoid stirring the gravy too much.
Let the paneer and peas simmer on a low heat for five minutes. There it is, your lip smackingly delicious Mutter Paneer!
Chloe LSD hopes you and your husband enjoy this curry! And so do all the other readers, remember when in doubt make a curry!!!