At the wedding of two very good friends of ours, we were treated to some very, very good Indian food. Our favourite dish was basically deep-fried cheese and potato balls in a very yummy sauce. I found the recipe quite quickly, however, balked on actually cooking it up because of the deep-frying involved.
Shortly after, I found some paneer at the local grocery store and it was sitting in the fridge for a few weeks - quietly waiting. The opportunity came up at the end of March and I decided to use it in a butter-chickeny-kinda sauce with some other vegetables.
I winged the recipe and it tasted great.
Aloo Mutter Butter Paneer (Potato, Peas and Cheese)
A great alternative to butter chicken, this dish uses soft Indian cheese as the main protein source.
- 2+2 tbsp butter
- 2 onions, minced
- dash salt (if butter is not salted)
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1/2 tsp fenugreek seeds, crushed
- 1 tbsp garam masala
- 1 28oz can tomatoes
- 400g paneer, cut into 1/2" cubes
- 2-3 potatoes, boiled and cut into 3/4" cubes
- 1/2 cup frozen peas
- 1/4 cup half-and-half cream
- 1/4 cup cilantro, chopped
1. Melt butter in a dutch oven on medium and fry onions with salt until translucent.2. Add garlic and ginger and stir for another 1-2 minutes.3. Add fenugreek, garam masala and tomatoes, stir and bring to a boil.4. Reduce to medium-low, cover, and let simmer for 20 minutes.5. Puree mixture with an immersion blender and let simmer for another five minutes.6. Add paneer, potatoes and peas and let simmer for up to five minutes.7. Stir in remaining butter, cream and cilantro, and let simmer for 1-2 minutes until warm again.
DetailsPrep time: Cook time: Total time: Yield: 6 servings
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