Veggin’

The longer this cooks…the better this gets. Let it simmer a while on the stove and all the spices really have a chance to permiate into the entire dish. My favorite part? The paneer sucks up all the flavors and become rather soft and delicious. Serve the mutter paneer with some naan, parathas or some other flat bread for easy scooping.

Mutter Paneer – Peas and Cheese
Inspired by: Route 79

1 8 ounce package frozen fried paneer cubes
2 T canola oil
1 medium onion chopped finely
1 14.5 ounce can chopped tomatoes
1 16oz package frozen peas
1 teaspoon crushed garlic
1 garlic clove, minced
1 teaspoon salt
3 (heaped) teaspoons garam masala
1 and a half teaspoon of turmeric
1 teaspoon of ground cumin

Defrost paneer cubes by placing in the microwave on defrost for about 2 minutes. Halfway through the defrosting, stir paneer. Drain off liquid, blot with paper towels.

Heat oil in a frying pan and add the paneer to the hot oil. Fry paneer until sides are brown.

Once browned, place on plate with paper towels to soak up excess oil.

In large pot, heat 1 Tablespoon oil over medium high heat. Add chopped onions. About three minutes into cooking the onions, add garlic and ginger. Let mixture cook an additional two minutes. Add the spices to the mixture and allow to saute for five minutes until the spices have a chance to be absorbed into onions.

Add the tomatoes and stir to heat the mixture through.

Add three cups of water into the mixture and bring back to a simmer.

Add paneer into the pot and allow to simmer for a few minutes.

Add the peas to the pot.

Turn heat down to low and partially cover the pot with a lid.

Simmer for at least 20 minutes but the longer you let it cook the better the flavors combine.