Tuesday, March 11, 2008
Paneer is a kind of soft cheese used in Indian Cuisine. It is similar to Mozarella or Ricotta cheese. Most varieties of Paneer are simply pressed into a cube and then sliced and chopped. Unlike most cheeses in the world Paneer is completely vegetarian and is a primary source of protein. Paneer is prepared by adding lemon juice in hot milk so that the curd is seperated from the whey. The curds are then drained in a muslin cloth and the excess water is drained. What remains is the PANEER.
1) 1 cup frozen/fresh peas
2) 1/2 cup paneer cubes
3) 1/2 tsp cumin seeds
4) 1 bay leaf
5) a pinch of asafoetida
6) 1/2 tsp turmeric
7) 1/2 tsp chilli powder
8) 2 tsp cumin-coriander powder
9) 2 large tomatoes
10)1/2 inch ginger
11)2-3 green chillies
1) Heat 1 tsp oil in a pan and fry the paneer till it gets brown from both the sides.(I prefer this method instead of deep frying the paneer)
2) Blend tomatoes, ginger and green chillies in a blender.
3) Heat oil in a wide skillet and add cumin seeds and bay leaf. Once the seeds crackle add the blended mixture.
4) Add asafoetida, salt and all the powders. Stir well. Cover and cook till the tomato mixture becomes half.
5) Now add the peas and paneer cubes with 1 cup water. Mix well and add salt and chilli powder if required as per your taste.
Cook for sometime and Mutter Paneer is ready.
6) Serve hot with Parathas.
One of my friend told me to add 1 tsp cornstarch mixed with water forming a paste at the last stage so that the gravy becomes thick as we get in restaurants and does not remain watery. I didnt have corn starch so did not use it.