Paneer Mutter Masala with Chappatis

Paneer Mutter Masala (Image copyrighted to Sunith Shyam)

Paneer Mutter Masala (click on image to view large)(Image copyrighted to Sunith Shyam)

The quintessential North Indian dish, paneer mutter masala is something we always order in any restaurant for the veggies inclined.  As a kid, we never had paneer with our meals. The first time I tasted paneer was when I was 20 years old, so it seemed like an exotic cheese for me. Now living inBangalore for the past one decade, paneer has become a staple order when I don’t feel like eating non veg ( which is rare of course!)

 Ingredients

Paneer – 1 cup

Peas – 1 ½ cup ( cooked with a pinch of sugar and water)

Cinnamon – 1 inch stick

Green Cardamom – 3 pods

Cloves – 3

Pepper corns – 8-10

Onions – 2 (thinly sliced)

Turmeric – ¼ teaspoon

Coriander powder – 1 tablespoon

Chilli powder – 1 teaspoon

Green chillis – 2 ( slit in half)

Tomatos – 2 medium size

Ginger garlic paste – 1 tablespoon

Yoghurt – ½ cup (whisked)

Salt to taste

Oil

Coriander leaves – one small bunch

Method 

1. Deep fry the paneer in oil till they are golden brown and keep aside.
2. Heat oil in a heavy bottom pan and add the cinnamon stick, cardamom, cloves and pepper.
3. Fry the spices on low heat until the aroma is released, then add the onions and sauté till the onions are golden brown.
4. Add the tumeric powder, chilli powder and tumeric powder and sauté until the raw smell goes. Make sure the powder doesn’t burn.
5. Now transfer the contents to a grinder and make it a nice smooth paste.
6. Heat a bit of oil in the same pan and add the green chillis.
7. Add the ginger garlic paste and sauté for a minute
8. Now add the onion paste that was grinded.
9. Saute this for a minute and then add the chopped tomatos.
10. Fry the tomatos until the oil separates and then add the paneer and fry it coating it generously with the masala.
11. Add the peas and fry it for couple of minutes.
12. Add the yoghurt which is whisked and stir it in slowly. Make sure the heat is reduced and the gravy isn’t boiling.
13. Now add the chopped coriander leaves and switch off the stove.
14. Your panner mutter masala is ready! Goes perfectly with rotis.

Ripe Mango Chutney

Ripe Mango Chutney (Image copyrighted to Sunith Shyam)

Ripe Mango Chutney (Image copyrighted to Sunith Shyam)

I love the sweet and tangy flavor of this chutney. It’s a great spread for sandwiches and rolls.

 Ingredients:

1. Mango – 3 medium size ones.

2. Salt – ½ teaspsoon

3. Turmeric – ¼  teaspoon

4. Mustard seeds – ½ teaspoon

5. Urad dal – ½ teaspoon

6. Jaggery(brown sugar) – ¼ cup. ( you can add more later according to taste)

7. Dry red chillies – 2

8. Ginger – 1 inch piece. (chopped finely)

9. Tamarind Juice – 1/4 cup

10 . Oil

Procedure:

1. Boil the mango pulp on medium heat along with the salt and turmeric. Add a little water to it. Stir it in intervals so that the pulp doesn’t stick to the bottom of the pan

2. After 10 minutes add the jaggery.

3. Now in a separate pan, heat 2 teaspoons of oil and then add the mustard seed and urad dal to it.

4. Once the mustard seed starts popping add the red chillis, curry leaves and then the chopped ginger to it.

5.  Once the red chillis are darkened a bit, add this mixture to the mango pulp and stir it in. Now add the tamarind juice to it.

6. The chutney is ready!