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Saurabh Kumar's - Click a Food (aka Bachelor Cooking)

Everybody in my family, that is my mother, my father, my grandfather, my tauji, my mausi etc. have a knack for cooking. They just love cooking and experimenting with food....so why not I give it a shot too? :) Here I try to jot down my cooking experiences, a la bachelor style!

Oh, and by the way, all snaps have been taken by me, and not lifted from the web! :)
Click on a snap to enlarge it.

Thursday, August 11, 2005

Mutter Paneer

The blissful weekend was in sight again, and as always, was much awaited. I had no special plans for the weekend, and anyway every now and then Indore was experiencing spurts of rain, so no major outing was planned. I was at my home-sweet-home (Ed: trying) to study for my upcoming INS examination. I decided upon my trusted Mutter Paneer. To go with it, I would make Boondi ka Raita and wind it up with some chip-chocolate ice cream… sounds tempting already, doesn’t it? :)

Mutter Paneer

Here is how I made my dishes:

  1. Some green peas (about half a cup)

  2. Paneer (cottage cheese)- 150 gm

  3. Salt

  4. Kasturi Methi – 1-2 teaspoons

  5. Hara Dhaniya (Coriander leaves) - dry grounded – 3 tablespoons and fresh

  6. Ginger-Garlic paste (about 2-3 table spoons)

  7. Zeera (Cumin seeds) – one teaspoon

  8. Heeng (Asafoetida) – 2,3 pinches

  9. Curd – About 50 gms or more

  10. Tomato puree

  11. Grated 2-3 onion paste

  1. For Mutter Paneer, if the peas are frozen, thaw them first (put in water to quicken the process).

  2. Cut paneer in small cubes and fry them just a bit to change their colour a bit. Them take them out of oil and place separately. This will give the paneer piece nice colour, will give them a good texture, and will minimize their breaking during preparation of the dish

  3. Put the zeera in oil, and let them just change their colour.

  4. At this time add heeng to the oil

  5. Almost immediately now add the onion. Stir till the onion becomes dark brown in colour (This will give he gravy its primary colour)

  6. Now add the ginger-garlic paste. And mix it well

  7. Add the tomato puree now and a bit of curd to make the gravy rich and obtain texture

  8. Add dry dhaniya now

  9. After mixing them well, add the peas too

  10. Now add the paneer and add water, to just cover the paneer pieces.

  11. Add salt to taste, haldi, a bit of any vegetable masala if you have and red chilli to taste

  12. Add dry kasturi methi and mix.

  13. Now cover your utensil and let it boil and stop when you find the gravy as per your thickness liking

Serve this will cold Boondi-raita and enjoy the treat! Here is how to make the Raita (its quick to make!)

Of cource, what’s without a good dessert? I teamed this with Chip-chocolate ice cream. Here is how I made it.


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