Mutter Paneer

Paneer is the most common Indian form of cheese that is similar to fresh mozzarella without the salt added to it. It does not melt like any other cheese. Most Paneer is pressed into a cube and then sliced, chopped or crumbled. It is widely used in India and a variety of dishes could be made from Paneer. It is completely vegetarian. It is a good source of protein for vegetarians. Paneer could be made at home by simply bringing milk to a boil and using acid to separate the curds. The curds are then drained in a cheesecloth or muslin cloth and excess water is pressed out. Now tell me Who wouldn’t like paneer?

1 whole paneer - cubed
1 medium size onion grated or finely chopped
Tomato puree 1/2 cup. Tomato paste could be added as an alternative by mixing with water.
1 tsp grated ginger
1 tsp garlic (optional)
1/4 cup thawed frozen peas or you can use fresh peas
1/4 cup yogurt or curd
1 tsp turmeric powder
1 tbsp Dhania or Coriander powder
1 tsp red chilli powder
1 tsp Garam Masala (optional)
1 cinnamon stick, 3 -4 cloves, 1 bay leaf, 1 cardamom or elaichi (Break open it )
1 tsp cumin seeds or jeera
Oil and salt to taste

First boil some water. Turn off the stove, add turmeric, salt, mix well and then add the cubed paneer pieces. Let it soak in it for 10 -15 minutes. Drain the water. You will see that the paneer absorbed the yellow color of the turmeric.

In a pan, add oil and when hot, add jeera. Then add the cloves, cinnamon stick, bay leaf and elaichi and saute. Now add the grated onion and saute well. Add the tomato puree and let it cook well until oil separates. Add some turmeric, chilli powder, dhania powder, garam masala to the yogurt and mix well.

Add this yogurt mixture to the onions and cook. Add some water if needed. Then add the paneer pieces, mix well. In the end, add the thawed peas.

If you are using fresh peas, first add the peas, cook and then add the paneer. Bring it to a boil and your favorite paneer recipe is ready to be served with Bread or Chappatis or Rotis or Naan bread or Tortillas.