Muttar paneer

Muttar paneer

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

This is an authentic Punjabi muttar paneer recipe but with a British twist. In this version, the sauce is blended until silky smooth. We do like our smooth sauces here in the UK.

It’s worth noting that this sauce is not limited to paneer and peas. It goes well with so many other main ingredients. Prawns, chicken, bite-sized pieces of seekh kebab … If you think it sounds good, it will be.

Ingredients

Quantity Ingredient
1kg paneer, cut into 4cm cubes
1 tablespoon rapeseed oil
2 tablespoons Garlic and ginger paste
1 teaspoon salt
1 lemon, juiced
2 teaspoons chilli powder
5 tablespoons greek yoghurt, whisked
1/4 teaspoon Garam masala

For the sauce

Quantity Ingredient
3 tablespoons rapeseed oil
or seasoned oil
4 green cardamom pods, lightly bruised
2 cloves
1 bay leaf
2 large onions, finely chopped
3 tablespoons Garlic and ginger paste
1.2kg tomatoes, halved
2 tablespoons Raw cashew paste
1 tablespoon chilli powder, or to taste
2 fresh green chillies, quartered
150g frozen peas
5 tablespoons single cream
1/4 teaspoon Garam masala
80g cold butter, diced
1 lemon, juiced
2 teaspoons dried fenugreek (methi) leaves, crushed
salt

Method

  1. Put the paneer in a bowl with the oil, garlic and ginger paste, salt, lemon juice and chilli powder, and mix gently to coat. Set aside for about 15 minutes then stir in the whisked yoghurt and garam masala. Leave to marinate while you prepare the tomato sauce.
  2. In a large saucepan, heat the oil until hot. Toss in the cardamom pods, cloves and bay leaf, and sizzle for 30 seconds. Add the onions and fry for a further 3 minutes until soft and translucent but not browned. Stir in the garlic and ginger paste.
  3. Fry for another 30 seconds, stirring, then add the tomatoes, 125ml water and the cashew paste. Let this come to a simmer and cook until the onions and tomatoes break down into a thick sauce, about 5 minutes. Using a jug or hand-held blender, blend until super smooth, about 3–4 minutes.
  4. Return the sauce to the pan and stir in the chilli powder and green chillies. Let this all come to a mild bubble then add the paneer cubes and peas, and heat through for about 2 minutes (if you cook the cheese too long, it will begin to disintegrate into the sauce, so watch carefully).
  5. To finish, swirl in the cream and garam masala, then stir in the cold butter one piece at a time. Stir in the lemon juice and check for seasoning, adding salt to taste. Top with the dried fenugreek leaves and serve.

Tip:

  • My pan-fried paneer and grilled paneer can be substituted for the raw marinated paneer with equally tasty results.
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