THE CHAAT! CURRY CHALLENGE: Mutter Paneer Recipe
In our latest issue of Chaat magazine, a few of our team members competed in a our all new Curry Challenge to find out is cooking a homemade Indian curry recipe is affordable. The task was to cook a meal for four people for under £4, in as quick a time as possible. See who won with their Indian curry recipe in the March/April edition of Chaat!, out now in WH Smiths.
Think you can do better? Post your recipes and a picture onto our facebook page, and we’ll publish the tastiest in our next issue of your favourite spicy food cooking magazine!
In the meantime here is the second of the recipes: Mutter Paneer.
Shafila, one of our Staff Writers used a family recipe to create her dish, the ever popular vegetarian classic, Mutter Paneer. The mild flavours of the paneer (Indian cottage cheese) marry beautifully with the spicy yet creamy sauce, and this dish is always a crowd pleaser with her relatives!
500 g paneer cubed
1 cup of peas (Shafila used a tin of chick peas)
2 large onions
3 medium tomatoes Asda
1 tbsp fresh ginger (crushed)
2 tbsps fresh garlic (crushed)
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
3 tbsps double cream
1. Grind onions into a fine paste in a food processor. Keep aside.
2. Next grind tomatoes into fine paste and keep aside.
3. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
4.In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
5. Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
6. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
7. Add the peas to the masala and fry for 2-3 minutes.
8. Finally, add the paneer, water and salt to taste, reduce the heat to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the heat and stir in the cream.
9. Garnish with coriander leaves and serve.