Panner Masala

Ingredients

Onion 1/2 LB
Tomato 1 LB
Ginger small pieces
Garlic 10 small cloves
Mint leaves 10 leaves
Green Chillies 10 (or to taste)
Cilantro
Cardamom 1 piece
Clove 2 pieces
Butter /or Oil 2 Tbsp
Whole Milk 1 litre

Method :

To make Panneer :

1. Bring 1 litre whole milk to a boil.
2. Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated.
3. Strain the water (called Whey) and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
4. After the paneer gets set, steam it in a pressure cooker for five minutes.
5. Remove the panner and make it into cubes.
6. Deep fry the panneer cubes in oil.

Masala:

1. Heat butter in a pan.
2. Allow it to melt. Then add the clove and cardamom. Fry for a second.
3. Add finely cut Garlic, Ginger, Chillies and onions.
4. Fry all these things nicely and when the onions turn golden brown and gives a nice aroma, add the tomatoes and fry.
5. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
6. After frying well, remove the pan from stove. Add mint leaves just before removing the pan. And cool the masala.
7. Grind the masala well in a mixie with water - Do not add too much water. Masala should be of medium consistency.
8. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
9. Cook this in slow fire for 15 - 20 minutes.
10. Garnish with cilantros and serve with hot Parathas.

Mutter Panner Masala

Ingredients:

• 1 cup of fresh peas
• 200 gm of paneer (cheese cubes)
• ¼ cup yogurt
• Coriander Leaves
• Salt to taste

For Seasoning

• 3 tsp Ghee (can also use refined oil)
• 2 medium sized onions
• 1 tsp Ginger & Garlic paste 2 medium sized tomatoes
• ½ tsp Turmeric powder
• ½ tsp Chilli powder
• 1 tsp Coriander powder
• 1 tsp Garam masala / Kitchen king masala
• 2 Bay Leaves
• 1 medium size Cinnamon stick

Preparation:

Fresh peas taste best, but if not available can use dry peas by soaking it overnight. Pressure cook peas until they are soft. Be careful not to overcook it.

Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.

Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.

Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well. Add Chilli powder and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.

Pour in ¼ cup yogurt add turmeric, garam masala, mix it well and cook it for 2 minutes. Now add the cooked peas, cheese cubes and one cup of water. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally.

Add the chopped coriander leaves and mutter paneer is ready to be served.