When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].
Ingredients: For Mutter Paneer (4 servings)
- Paneer [Indian cottage cheese]–1 lbs cubes
- Mutter [Green peas] – 2 cups
- fresh or frozen Tomato puree – 1/2 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Cashew paste – 1 tbsp
- Yogurt – 1 cup
- Cumin seeds [Jeera] –1 tsp
- Turmeric powder- 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Kitchen king masala – 1 tsp
- Dry kasoori methi – 1 tbsp
- Light cream or whole milk – 1 cup
- Cooking oil – 1 tbsp
- Honey – 1/2 tbsp
- Salt as per taste
- Heat cooking oil in a pan. Add paneer pieces to the pan and shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
- In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
- Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
- Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
- Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
- Let it simmer on medium low heat for 8 minutes.
- Add finally add dry kasoori methi to mutter paneer and mix well.
- The whole process will take less than 15 minutes, so it’s a quick and easy delight.
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.
Thai Yellow Curry
Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.
For Thai Yellow Curry (4 servings)
White fresh Mushrooms [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]
Lemon grass stalk – 1 inch piece minced
Red or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
- Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
- In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
- In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
- Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
- Now add coconut milk to the pan. Add salt and sugar as per taste.
- Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.
Serve Thai yellow curry hot with steamed jasmine or basmati rice.
Stuffed Mushroom Curry
Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.
For Stuffed mushroom curry (4 servings)
White fresh Mushrooms [large] – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
- Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.
To make stuffing:
- Take all the cut stems of mushrooms and mince them finely.
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.
To make gravy:
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
- Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.
For mushroom curry:
- Fill the cleaned mushrooms with the above stuffing. Keep aside.
- In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
- When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice.