Paneer with Peas – Muttar Paneer
I love paneer. Paneer with Peas – Muttar Paneer is one of my favourite ways to eat paneer. I also love to make my own paneer mainly because despite how easy it is to make, I feel really clever when I do it. I prefer this curry dry but you can also make it more like a soupy curry by adding more water.
I have just spent a significant amount of time trying to wake my son up to get him to mosque, only to realise they have a day off today. DUH!
Big mistake watching stand up to cancer today. Cancer is such a cruel, cold, heartbreaking illness. I am literally covered in tears. Illness is one of the reasons I want to study what I am studying – Naturopathy and Herbalism.
In my mind, diet has such a huge role to play in wellness and therefore it should be mostly good. One of my problems has been sugar addiction. That is so strange to me, because I was always more into savoury foods when I was younger. I wasn’t into sweet food at all. However, I only had to have milkshake or ice cream once and it started a cycle of addiction. People don’t realise how addictive it is. It also causes so much pain. What I mean by that is I don’t think it is good for the mind, body or soul. That is why I would have thought that the much discussed sugar tax would have been a great idea but it was never introduced in the end. Strange that? See there are more benefits to keeping people half asleep, foggy brained and addicted to sugar. Or could it be that sugar is cheap, yet can be spun into a very high profit business which is good for the economy? What about the cost to the NHS? Sorry i have gone off on a conspiracy theory rant. Here is a recipe for something that has no sugar in it at all! 🙂
- 200g Petit Pois frozen Peas
- 4 tbsp oil
- 400g Paneer cut into 2cm cubes
- 1 tsp Cumin seeds
- 1 inch Ginger crushed
- 3 cloves Garlic crushed
- 2 Green Chillies crushed
- 1 400g Plum tomatoes tin, blended
- 15 cashews blended to a paste with a little water
- 2 tsps Red Chilli powder
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp salt
- 1 tbsp double cream
- Handful coriander leaves chopped
- Rinse the peas under warm water.
- Heat 3 tbsp oil in a non stick medium sized pan, slowly add the paneer cubes and cover the pan. Cook for 2 minutes, then turn over, cover again and cook for 1.5 minutes.
- Remove from pan and drop into a bowl of cold water.
- Add 1 tbsp oil to a pan and add the cumin seeds. When they begin to brown, add the ginger, garlic, tomatoes, cashew paste, chillies and cook for 5 - 7 minutes over low to medium heat, until the oil rises to the surface.
- Add the red chilli, turmeric, coriander, cumin and salt, paneer and peas and 300ml water. Stir in the cream and bring to a boil, cover the pan and cook over a low flame for 10 minutes.
- Top with the coriander leaves.