Muttar Paneer

Muttar Paneer

This recipe for Muttar Paneer from the “1000 Vegetarian Recipes from Around the World” cookbook was a GREAT choice for a Monday night. (I actually made it LAST Monday night, just fyi). It’s really easy to throw together with minimal prep time. The real recipe used fresh ginger, but I subbed in ginger powder because I didn’t have any fresh in the house and plus…that’s one more thing I need to chop. No thank you! I was LAZY that day! Throwing some rice on the stove about halfway through the 5th step insures that it will be ready and waiting and still HOT when the Muttar Paneer is finished cooking. Perfect time management. Keep a package of paneer in your fridge so you can whip this up any old time you fancy. It’s so simple that it may just replace spaghetti or ramen as your last minute meal. I know Jake and I plan to add it into our regular meal rotation.

Muttar Paneer
2/3 cup vegetable oil
1 package paneer
2 onions, chopped
2 garlic cloves, crushed
1 tablespoon ginger powder
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon chili powder
1 pound frozen peas
1 15-oz. can diced tomatoes
1/2 cup veggie broth
salt and pepper, to taste
2 tablespoons chopped cilantro

1. Heat the oil in a wok. Meanwhile, cut the paneer into small cubes. Add the paneer to the oil and cook till golden on all sides, being careful not to burn the paneer. Transfer the golden paneer to a dish lined with paper towels to drain excess oil.
2. Reserving at least 4 tablespoons of the oil from cooking the paneer, sauté the onions and garlic, stirring frequently for about 5 minutes.
3. Add the ginger powder, garam masala, turmeric, and chili powder and cook gently for 2 minutes.
4. Add the peas, tomatoes, veggie broth, salt and pepper.
5. Cover and simmer 10 minutes or till the onion is very tender.
6. Add the paneer and cook 5 more minutes.
7. Adjust the seasoning if necessary and either sprinkle with the cilantro to serve, or turn off the heat and stir the cilantro in while the wok is still hot.

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