Palak Mutter Paneer
Talking about today’s dish- Palak Mutter Paneer is also made using Hudson canola oil. Palak paneer and mutter paneer are the classic Paneer dishes that I am sure are made in every Indian house (ok, at least once!). Well! My attempt with this dish, was to turn two famous recipes into one curry and voila! I succeeded. Palak mutter paneer is the new delight and is just perfect in colour, taste and texture. What a makeover of two dishes-Right??
- 2 cups chopped
- boiled spinach/palak
- 1 length wise chopped onions/pyaz
- 1 cup boiled peas/mutter
- 1 ½ cups grated cottage cheese/paneer
- 2 length wise chopped tomatoes/tamatar
- 5 cloves of garlic chrushed/lehsun
- 1 teaspoon of ginger paste/adrak
- ½ teaspoon turmeric powder/haldi
- 3 green chilles chopped/hari mirchi
- 1 teaspoon cumin seeds/jeera
- 1 tablespoon coriander powder/dhainya
- ¼ teaspoon garam masala powder
- 1 clove/laung
- 1 bayleaf/tej patta
- Salt to taste
- 1 tablespoon oil
Level of difficulty Average
Preparation time 5mins
Cooking time 5mins
Cost Average budget
Heat oil in a pan/kadai and add cumin seeds. When cumin seeds crackle, add bayleaf and clove. Leave for 10 seconds.
Add ginger paste, crushed garlic, green chillies and onions. Saute till raw smells of garlic fades and onions turns pink in colour.
Then add boiled peas, paneer, spinach and tomatoes and mix well. To it add all the spices and stir well.
Cover and let it cook on medium flame for 5-8 minutes or till tomatoes are soft and mushy.
Serve hot with parathas or rice.
I like it the burji style, but if you want you can add cubes of paneer too.
I prefer chunks of cooked tomatoes; those who wish can blend tomatoes in mixer and then use it.
Like these recipes? Then you'll love
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.