Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Mom’s Mutter Paneer

By , from the Savita Iyer-Ahrestani collection

Introduction

This dish of curried peas and paneer (a soft Indian cheese) is classic comfort food. The recipe is also a guide for making Palak Paneer, the popular northern Indian dish of creamed spinach with paneer.

Ingredients

1 large onion, chopped
2 Tbsp. olive oil
1 tsp. chopped fresh ginger
¼ tsp. turmeric
½ tsp. red chile powder
1 tsp. ground coriander
1 package frozen peas (or frozen creamed spinach if making Palak Paneer)
½ tsp. garam masala
1 or 2 tsp. cream
~ Salt to taste
~ Paneer
1 Tbsp. ghee (to fry the paneer)
~ Fresh coriander (cilantro) leaves, for garnish
~ Chapati bread, for serving

Steps

  1. Chop the onion into small pieces and sauté in olive oil until translucent. Add the ginger and sauté together with onion until light brown. Add the turmeric, red chile powder, and coriander, and sauté together for a few minutes.
  2. Add the peas (or spinach) and 1 or 2 cups of water (the less water you add, the thicker your gravy will be), and then cook until the peas (or spinach) are soft.
  3. Add the garam masala and salt to taste, and boil for about 5 minutes. Reduce the heat and stir in the fresh cream. Allow the mixture to simmer for a few minutes before turning off the heat.
  4. Cut the paneer into cubes and fry till golden brown in the ghee. Add the paneer to the vegetable curry.
  5. Garnish with fresh coriander and serve hot with chapatis.

Related post: Homemade paneer

This content is from the Savita Iyer-Ahrestani collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice