There are several paneer recipes on my blog. I am always trying out new variations of mutter paneer and often the taste is guided by the taste of my children. This recipe was made at the request of my son and he wanted me to use plenty of double cream in the dish. Using home made paneer made this dish taste great.
Ingredients (serves 4):
I cup green peas (fresh or frozen)
2 tsp ready made Patak’s tikka masala paste
1 cup natural yoghurt
1 teaspoon of grated ginger (or use the cubes of frozen chillies, ginger and garlic)
2-3 cloves of freshly minced garlic
2-3 green chillies cut finely
1 teaspoon of mustard seeds
half teaspoon turmeric powder
½ cup cashewnuts, powdered
1 cup of Pasatta
½ cup of double cream
Small bunch of chopped coriander leaves
½ cup sunflower oil or similar
2 tablespoons lemon juice
2 teaspoons sugar or sugar substitute
Salt to taste
Method:
1. Cut the paneer into half inch strips and then cubes
2. Mix 2-3 teaspoons of the paneer tikka masala to the yogurt and pour it on the paneer cubes. Mix well. If using home made paneer, be gentle as you don't want the cubes to start breaking. Allow this mixture to marinate at least 30 minutes.
3. Cover a baking tray with aluminium foil, brush some oil on the foil and arrange the cubes on the tray. Allow for some gap between the cubes. If you have any of the marinade left over, save it to add to the curry.
4. Cook these in the oven at 160 degrees Centigrade (Gas mark 3 or 325 F) for 15 minutes. If the paneer hasn't browned a bit at the sides, give it a couple of minutes more.
5. Allow the paneer cubes to cool.
6. Prepare the sauce. Heat 2 tablespoons of oil and add the mustard seeds to the oil. Once the mustard seeds stop popping, add the pasatta and stir. Add in the blended ginger, garlic and chillies; the salt, lemon and sugar. Also add in the peas and allow to cook for 5-6 minutes - giving you time to remove the paneer cubes from the tray.
7. Add the paneer cubes to the curry. Also add in any left over marinade sauce mixture at this stage. Allow the mixture to simmer gently.
8. Add the powdered cashews to the curry and stir.
9. Once the sauce looks nice and thick, add in the double cream slowly , stirring in between.
10. Allow the curry to simmer on a low heat until the sauce is nice and thick.
11. Remove and garnish it with coriander and some cream
12. Serve with hot chappatis or naan bread.
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The gravy looks fabulous & mouthwatering!!!! Must try this out!!
ReplyDeletePrathima Rao
Prats Corner
wow.. making me hungry....
ReplyDeleteThis is very much delicious. Last day we were discussing about Paneer tikka on Pizza:) And today you posted the recipe:))Must try once.
ReplyDeletewow this looks scrumptiously delicious
ReplyDeletedeliciously done dish
ReplyDeleteWow Mina, what a rocking recipe!!! Bookmarking it right away!!! I can already tell it's gobsmacking delish.
ReplyDeleteWhat's Pasatta?
Mina, gravy looks nice & creamy also liked the idea to add bake the paneer with masala, definitely adds alot of flavor
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
So creamy and delicious..loved your yummy version!
ReplyDeleteAll time favourite..Perfectly made..
ReplyDeleteWho will resist to this irresistible mutter paneer, inviting.
ReplyDeleteHi Mina,
ReplyDeleteThe curry looks just perfect..love the colour of the gravy...just like the restaurant.would love this with naans.
That is an elaborately prepared dish and I am sure the taste would differ too as compared to the quick methods I use in my paneer curry. Looks delicious.
ReplyDeleteAwesome dish dear.. i love the way u prepared it...
ReplyDeleteDelicious.. I just had it for my dinner..
ReplyDeletePaneer tikka masala looks delicious.....u done perfectly.....
ReplyDeletelooks so healthy & delicious...mouthwatering!
ReplyDeleteJamva avu chu..ready rakhjo...looks so tempting :)
ReplyDeleteJagruti's Cooking Odyssey
I'M WELL STUFFED !
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Creamy yummy curry...Happy to follow you...And will br glad if u do so....
ReplyDeleteYou photos are delicious in themselves. Great blog!
ReplyDelete