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Matar paneer recipe

March 3, 2016 Leave a Comment Filed Under: Food, Indian, Indian food, Recipes, Vegetarian

Muttar Paneer

Matar Paneer recipe

My daughter and I always order this when we are ‘getting an Indian’. There isn’t that much dairy in Indian food but paneer is an easy fresh cheese to make. But I’ll level with you, I mostly buy it. A pack of paneer and a bag of frozen peas and you are most of the way there. In this recipe I’ve used Kashmiri chillies, a tip I picked up from Camelia Panjabi. Like her, I use them liberally because they aren’t hot, they just add depth of flavour. I order them online from amazon.
By the way, not sure if it is spelt mutter, matar, mattar or mottor. I’ve seen all of them on menus.
This is how I make it.
Print

Matar Paneer or cheesy peas Indian style

Course Main Course, Vegetarian main course
Cuisine Anglo-Indian
Keyword Matar Paneer, Mutar Paneer
Serves 6

Ingredients

  • 4 tbsp or more of Ghee or vegetable oil for frying
  • 2 tbsp of brown mustard seeds
  • 1 large brown onion, diced
  • 1 stick of cinnamon
  • 1 tbsp of cardamom pods
  • 1 tsp coriander seeds whole
  • 3 cloves garlic, minced
  • 1 thumb of ginger, peeled, finely chopped
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp fennel seeds
  • 3 kashmiri chillies, soaked
  • 100 g creamed coconut, softened in it’s pack in a jug of boiling water (or 400ml coconut milk)
  • 6 fresh tomatoes, chopped small
  • 225 g paneer, cut into 3cm cubes
  • 400 g frozen peas
  • Salt to taste
  • Garnish
  • Fresh coriander
  • A fresh lime, quartered

Instructions

  • In a medium saucepan on a low to medium heat, heat up the ghee/oil adding the brown mustard seeds, letting them pop but not burn, then the onion, cinnamon, cardamom and whole coriander seeds. Allow the onions to soften then add the garlic, ginger, cumin, ground coriander, fennel.
  • While these are frying, boil a kettle and allow the chillies to soak in the water. I use a pyrex jug. I also put the pack of creamed coconut in the jug along with the chillies, keep it in it’s plastic packet.
  • Remove the onion and spice mixture and ground it up in a food processor, Vitamix or blender until it
  • is a brown paste. Then add the softened chillies, minus the seeds and stems and process into the paste.
  • Return the mixture to the frying pan and add the tomatoes. Continue to sauté for a few minutes then squeeze out the creamed coconut into your pan.
  • If it becomes too thick, feel free to add either boiling water or veg stock to loosen it.
  • Add the paneer and peas. Continue to cook, tasting for salt. I would add at least 1 teaspoon of good sea salt.
When your matar paneer is cooked remove from the heat, adding fresh coriander leaves and wedges of lime. Serve hot with rice and other Indian dishes.
mattar paneer

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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