In India,we come across many Dhabas or roadside restaurants where the food is amazing and at no cost.The medley of spices and vegetables in the curries is a perfection and we sometimes want second helpings which are given liberally.
Mutter Paneer I find is the best en route Delhi to Gurgaon(a city in Haryana State of India) and I asked the owner the recipe which he had no issues in sharing!So I in turn have the pleasure to share the recipe for this wonderful curry with you all.I have not used the amount of Oil used in Dhabas as normally the Oil floats atop all Curries.Check out the recipe:
Preparation Time – 30 minutes
Makes – 3-4 Servings
200 gms fresh Paneer
4 fresh Tomatoes/1 1/2 cups store bought Tomato Puree
2 tbsp Ginger-Garlic paste(optional)
2 Onions – finely sliced
2 cups peas – fresh/frozen
Salt to taste
1 tbsp sugar
2 tsp Coriander Powder(Haldi)
1 1/2 tsp Red Chili Powder
1 tsp Garam Masala
1 Bay leaf
2 Green Chilies
2 tbsp Oil
Boil Tomatoes till the skin splits.Peel off the skins and puree with the Green Chilies and 1 chopped Onion.Alternatively if using store bought Tomato Puree,then blend with the Green Chilies,1/2 cup water and 1 chopped Onion in a blender.Keep aside.
Heat oil and add the Bay Leaf,Add the prepared Tomato paste and saute till the oil floats on top.Add in the spices,sugar and salt and continue to cook for another 5 minutes on low flame.
Now add the Peas.If using fresh,cook for 10 minutes till tender.Frozen peas are cooked for 5-6 minutes.
Now,add the Paneer cubes and close lid.Cook for 10 minutes on low flame till the Masala coats the Paneer well.
Take off heat and sprinkle with Coriander Leaves.Serve hot with Rotis,Rice or Naans.
NOTE – For a “Shahi” touch,add 2 tbsp fresh cream after taking the Mutter Paneer off heat.Serve immediately!