Thursday, July 30, 2009

Cooking from other blogs:Matar Paneer with Mint..........

Wow, I haven't posted in ages! this is what happens in the summer though, I am sure many of you can relate to a busy summer schedule!

A very simple recipe today, its one of my all time favorite recipe - Matar Paneer, with mint~now, this is one recipe which I love to try on a frequent basis.
I always tweak it here and there with different flavors....for example, I make this using: Cashew nut paste, ginger-ginger paste, or I'll add green beans or other veggies along with the peas.....no limits!
I've liked a few combination of spices, nuts and herbs while others have been...well, let's say interesting! (ie: Nigella Seeds in Matar Paneer is NOT a good thing, while Rosemary is a wonderful addition!)

Here's one version that I enjoyed making after reading it in the blog
"Tigers and Strawberries", she had added mint to it, and it really made me want to try it! Here is the recipe, verbatim, from the blog, I hope you will try it and enjoy it as much as I did.

The only changes I made was that I used a red onion,and made the mint into a paste and added it with the onions, and garlic paste. My kids would have a fit if they saw mint leaves in their bowls! :)

Ingredients: Recipe Courtesy: "Tigers and Strawberries" Blog.

5 large cloves garlic, peeled and sliced
1 2″ cube fresh ginger, peeled and sliced
1 red Thai bird chile
1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)

1 teaspoon black peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon coriander seeds
10 cloves
1/8 teaspoon ground cinnamon
1 tablespoon paprika
2 tablespoons butter
8 ounces paneer cheese cut into 1/2″ cubes
1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
1/2 cup milk
salt to taste
3/4 cup heavy cream
2 cups frozen peas, thawed
large handful fresh mint leaves, chopped roughly

Method:

Grind together the garlic, ginger and spices into a thick paste.

Melt butter in a heavy-bottomed skillet, and when it foams, add paneer. Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown. Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir. Turn down the heat and simmer for about ten minutes. Add the heavy cream and salt to taste. Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.

After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so. When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.

Just before serving, stir in mint leaves.


enjoy!

22 comments:

Pavani said...

Hope you are having fun with your kids this summer. Summer will be over before we realize it. Matar paneer with mint sounds exotic :-D.. Will try soon.

Manasi said...

ooh! Haven't had Matar Paneer in AGES! somehow the paneer here sucks and I haven't gotten around to making my own :(
Now mint, that is different! looks delish!

Mokita said...

hi there, ive been following ur blog and find it gr8...
matar paneer looks yum.
keep up the good work.

Manasi said...

I love the idea of mint, so fresh! This one is definitely bookmarked!

Divya Vikram said...

Curry rich and creamy. Love the addition of mint.

Sonu said...

Matar Paneer is all time welcome dish! Love the addition. Hope you r enjoying ur time with family. :)

A_and_N said...

Lovely pic, shows how comforting it is! :)

AMIT said...

Wow so yummy.Cant wait to eat.

Lingerie news

Pavani said...

Hi Trupti, Please drop by my blog, I've an award waiting for you.. Thanks.

Jaya Wagle said...

Never thought of adding mint to Mattar Paneer. Will surely give it a try. :)
One question: you mentioned in your intro that you added a red onion but I don't see it in your recipe. Do you grind it with the ginger garlic or chop it?

Maneesh said...

You have nice recipes in your blog. Check out Femlina.com. It is India's first women's social network. You can join and share your blogs, photos and videos about your recipes.

Mriganayani said...

I haven't had breakfast yet - its almost noon..hungry..just not fair to see this.

I'm off to go eat Mutter paneer somewhere. Wish it could be yours. Yummm..

Linda said...

Hi Trupti,

This is the second time I have seen aleppo pepper in the past month -- also at Nupur's in her baba ghanouj. I am going to have to break down and go to Penzeys ;)

I laughed when you said your kids would have a fit if they saw mint leaves in their bowls -- mine are worse (even at their ages!). Matar paneer looks delicious. Hope you're enjoying the summer!

meeso said...

Wow, that looks awesome, I am going to visit that blog now!

Useful Shopping Tips said...

Great recipe.

foodimake said...

Oh that sounds sooo good! I think adding mint to this a wonderful idea!! I will be making this VERY soon!!

Scikid said...

Hi! This is Anuj! Wow there are so many different recipes to try! I cant beleive it!

I have also made a site if you wanted to look at it.

http://helpcooltheearth.wordpress.com

Anuj

nithya at hungrydesi said...

Matar Paneer is our favorite! This looks great and the mint is an interesting add.

Aysha said...

Matat Paneer looks so tempting and delicious...first time here...u have an amazing blog dear...

Preeti Kashyap said...

Great Click! I am sure it would have turned out yum

nag said...

Hope u enjoy.


Work From Home

sangeeta said...

mint is my fave herb but matar paneer is not very frequent in my kitchen ....may be once a month or so.....
it's so true you tend to make many variations of a dish you like ....good way to include healthier ingredients in a favorite curry...
i make many curries with mint n i'll try it in matar paneer too after reading this..

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black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella

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