Mutter paneer

Mutter refers to peas in hindi. Mutter paneer is a north Indian dish and is popular in the restaurants here. I used store bought paneer that has been curdled with lemon juice. Once it is soaked in hot water for a while, it becomes soft and is ready to use. Paneer is added in many vegetarian dishes in India and also as a meat substitute; in kebab, pizza, samosa, pakora. 

The medal is for completing the 3 km in the Mirchi Neon run that I participated with my badminton buddies. We got neon handbands, which glowed in the late evening run. After the run, we were sprayed with organic neon colors. It was colorful and fun.

 

You need,

Peas, frozen - 200 g

Paneer - 100 g

Onion - 2 medium size, peeled

Garlic - 6 cloves, peeled

Green chili - 1

Ginger paste - 1 tsp

Red chili flakes - 1 tsp

Chicken masala - 1 tsp

Salt - 1/2 tsp

Turmeric powder - a pinch

Olive oil - 4 tsp

Water - 1/2 cup

Mince garlic and chili. Slice onion into thin pieces. 

Heat a saucepan. Add 2 tsps of oil. Once it becomes hot, add garlic, chili and onion. Saute on slow cook for 5 to 7 minutes until the onions become translucent. 

Add ginger paste, red chili flakes, chicken masala, salt and turmeric. Stir for a few minutes.

Take off from heat and allow to cool. Grind to a fine paste. Add a splash of water while grinding.

Slice paneer into small cubes. Heat a saucepan and add 2 tsps of oil. Fry the paneer until very lightly browned.

Thaw the peas.

Add peas to the paneer in the saucepan. Add ground masala and water. Stir to mix well. Cook on slow heat for 5 minutes. 

Garnish with coriander leaves and serve with chapati or rice. We combined it with quinoa.