Muttar Paneer - The Dry Version

While most recipes for Muttar Paneer are gravy based, we, at home, prefer the dry version. We pair this with various dals and rotis/chapatis. 

Bottom line: Basic everyday meals, done right. 😊

Ingredients:

200 grams Paneer, cut into 1-inch pieces

200 grams Green Peas

2 large onions, chopped

1 teaspoon cumin seeds

1 tablespoon ginger-garlic paste

¾ teaspoon turmeric powder

1 – 1½ teaspoon chili powder

1 teaspoon coriander-cumin powder (dhania-jeera powder)

3 tablespoons tomato ketchup

Salt to taste

Tiny pinch cooking soda (soda-bi-carb)

4 tablespoon oil or as needed`

A few sprigs coriander, chopped

Method:

1.    Boil the peas with a bit of salt and a pinch of cooking soda.

2.    When the peas are cooked to 80% doneness, drain them in a colander and keep aside.

3.    Heat oil in a wok. Add jeera and allow to splutter.

4.    Add onions and sauté until they begin to turn light brown.

5.    Add ginger-garlic paste and sauté until the raw smell is replaced by a fragrant aroma.

6.    Add turmeric powder, chili powder, coriander-cumin powder, salt and sauté for a few seconds.

7.    Add tomato ketchup and give it a good mix.

8.    Add paneer pieces and give it a gentle mix but ensure the masala coats the paneer well.

9.    Add the green peas and give it yet another gentle mix.

10. Simmer for 30 seconds on low heat.

11. Add 50 mils water, stir, cover the vessel and simmer on low flame until the water evaporates. At this time the oil separates and the paneer-peas mixture comes together in a dry form. The peas should be completely cooked at this time.

12. Check seasoning. Adjust, if needed.

13. Garnish with coriander (I did not as mum hates coriander).

Chef Notes: 

1. The soda-bi-carb is optional and is merely added to ensure the peas retain their bright green colour. The peas will darken a bit once added to the spiced onion mix. 
2. Do add the tomato ketchup as it definitely enhances the flavour of this dish and lends this dry version body/substance. 
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