Muttar Paneer (Without Cream)

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Muttar Paneer (Without Cream)
http://akilaskitchen.blogspot.com/2010/10/event-announcement-dish-name-starts.htmlThis is my first blog post so please bear with me. I, like the millions of us out there, have become a lot more health conscious and this reflects in my cooking. If there is one thing I’ve had to be consistent about the last 17 years, it’s been cooking – esp now that I have a teenage son with a thunderous appetite  – just kidding – not!
For starters, I am going with a very popular dish. I have never liked the creamy, rather tasteless Muttar Paneer that is served in the Indian restaurants in America.
A small clarification to myself, mostly – Paneer that is fried out of its wits is what’s uinhealthy. Paneer per se although high in fat also has some protein. The fat is amplified by the frying of it! Moral being – don’t fry the crap out of the paneer!FYI to all my American friends – Paneer is now also available at Whole Foods. Although the Indian store may be a dash bit cheaper.Here is my healthy, simple make-under-15 minutes recipe
Ingredients:
1 can of Hunt’s diced tomatoes
1 pack of Nanak’s or other paneer
1 pack of frozen peas (microwave thawed)
1-2 tsp of Suvaiyana North Indian Garam Masala (NIGM)
2 cloves garlic
1 onion diced big
2 green chilies (optional)
1 tablespoon of Olive oil
Salt to taste
1/2 tsp of sugarPreparation
In a big pan, heat olive oil lightly, add the garlic, onion and spices and fry for a couple of minutes
When the onions are turning golden, add the diced tomatoes and let it all simmer. Let cool for a few minutes and then grind well in a blender.
In the same pan add the peas and the paneer. Dribble a little olive oil over both and stir lightly. Then pour the blended concoction over the peas and paneer and let them soak in the sauce on low heat for a few minutes. When the sauce is bubbling, turn the stove off
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Pour in an attractive dish and then garnish with rosemary and it’s ready to serve.
Secret tip: If the consistency of your sauce is not what you desire -or – for a “creamier” look, dry grind 10 roasted cashews and add to sauce.

Try it out and let me know how it turns out: I made this today and garnished with cilantro – just as good as Rosemary!

Baby will be waking from nap any time … gotta run. Until next time, alvida

Skills

Posted on

September 24, 2010

5 Comments

  1. Congratulations on the new blog! Love you lots Ma!

    PS: To other followers, Amma's Muttar paneer is the best!!!!!!!!

    Reply
  2. Priya, Congrtas! We all still remember your "Miringakai Vatta kolumbh" (Spelling?) Request recipe PLEASE!

    Reply
  3. Thanks for inviting me to be part of your blog Pri! I am jetlagged and hungry enough to eat right off the net! Please put in my faves also: capsicum chutney and recent fave on this trip: broiled veggies – Chinese style? love u Gowa

    Reply
  4. ,,great Priya…especially the Green Peas are looking absolutely..delicious !! Feast Time….Lucky "eaters" …
    …..

    Reply

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