This spicy mutter paneer recipe has a serious amount of fresh chilies and ginger.
Ingredients
- 1 small red onion, coarsely chopped
- 3 lengthwise slices fresh ginger (each 1 1/2 inches long, 1 inch wide, and 1/2 inch thick)
- 3 large garlic cloves
- 2 fresh green chilies (Thai, cayenne, or serrano), stems removed, but seeds intact
- 2 tablespoons light oil
- 1 teaspoon whole cumin seeds
- 1 bay leaf
- 1 cup tomato sauce, canned or homemade
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 1/2 cups frozen peas (no need to thaw)
- 1/4 cup heavy whipping cream (or half-and-half)
For the Paneer
- 8 ounces paneer
- 1/4 cup light oil for the frying pan
Instructions
- Combine the onion, ginger, garlic, and chilies in a food processor, and pulse until they are minced.
- Heat 2 tablespoons of canola oil in a medium-size saucepan over medium-high heat. Sprinkle in the cumin seeds and bay leaf, and cook until the cumin sizzles, turns reddish brown, and smells nutty, 5-10 second. Immediately add the minced onion blend and stir-fry until it is light reddish brown, 5-7 minutes.
- Stir in the tomato sauce, garam masala, and salt. The sauce will quickly start to bubble up and splatter, so lower the heat to medium. Simmer the sauce, partially covered, stirring occasionally, until some oil appears on the surface and around the edges, providing a glistening sheen, 5-10 minutes.
- Pour in 1/4 Cup water and add the frozen peas. Cover the pan and simmer, stirring occasionally, until the peas are tender and olive green in color, 8-10 minutes.
- In the meantime, prepare the paneer. Cut the paneer into 1-inch cubes. To pan-fry them, heat 1/4 cup canola oil in a large nonstick skillet over medium heat. Add the cubes in a single layer and cook, turning them occasionally, until all sides are honey-brown and crispy, 7-10 minutes. Transfer them to a paper-towel-lined plate to drain.
- Fold the cream (or half-and-half) and paneer into the peas. Cover the pan and simmer, occasionally stirring gently, until the cream and cheese have warmed through, about 5 minutes.
- Remove the bay leaf and serve.