Muttar Paneer Nigella Lawson Recipes

PALAK PANEER

Steps:

• Bring about 2 lts of water to boil in a saucepan, put the frozen spinach into the boiling water, bring it back to boil, and boil for 2 mins till the spinach is cooked. Save a cup of the cooking water. Drain the spinach, and puree it in a food processor with the saved water. Or use a microwave oven. Heat the oil in a pan, add the whole garam masala and the cumin seeds. When they splutter, add the onions, sprinkle some salt, and sauté the onions till it begins to colour. Add the ginger-garlic paste, and cook till it loses its raw smell. Add the turmeric, and cook for a few secs. Now add the butter, lower the heat, and allow it to melt down. Add the tomatoes, and turn the heat up. Add the powdered fenugreek leaves and cook till the tomatoes are done, say for 5 mins. Add little water, say a couple of tbsp, if it dries up too much. Now add the red chilli powder, sugar, coriander powder, cumin powder, and cook for a further min. Add the pureed spinach, and cook for few mins. Add the garam masala powder and mix in. Now add the cubed paneer and cook for 2 mins. Adjust the salt. Add the cream and cook for 2 more mins before turning the heat off.

MUTTAR PANEER

Steps:

• Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
• Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
• Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
• In which case, take off the foil and add the paneer cubes to warm them through before serving.

MUTTAR PANEER - NIGELLA LAWSON

Steps:

• Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
• Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
• Pour all but about 2 tablespoons of the oil out of the pan.
• Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
• Fry gently for about 5 minutes with a sprinkling of salt.
• Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
• Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
• Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
• You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
• In which case, take off the foil and add the paneer cubes to warm them through before serving.