Paneer is one of my main protein sources, so I usually make it atleast once a week. Sometimes I add it to Asian soups or I simply pan fry it or make it into a Tikka. My most favourite way to eat Paneer is definitely in a Mughlai style curry base. These curries are very rich and usually have oodles of cream or nuts added to it. Having certain food allergies mean that I have to watch what I eat on a regular basis. Too much of nuts or cream do not sit well with me and they certainly are not great for your hips either.
This does not mean, my tastebuds have to suffer! To create a creamy, delicious and lighter curry base I am using Indian Yoghurt or Dahi which is easily available in Indian Food Stores. Believe me when I say, If I didn’t tell you the curry base had yoghurt, then you wouldnt have been able to guess even if you tasted the dish. Here is Mumbai 2 Melbourne’s recipe for Dahiwale Mutter Paneer or Peas and Paneer in Yoghurt Gravy.
Ingredients needed are:
♥ Paneer – 400 gms
♥ Yoghurt – 100 gms
♥ Peas – 100 gms
♥ Rice flour – 1/2 tablespoon
♥ Canned Tomatoes – 150 gms
♥ Roasted Cumin powder – 1 tablespoon
♥ Coriander powder – 1/2 tablespoon
♥ Red chilli powder – 1 tablespoon
♥ Turmeric Powder – 1/2 teaspoon
♥ Clove Powder – 1 pinch
♥ Cinnamon Powder – 1/4th teaspoon
♥ Fennel Powder- 1/2 teaspoon
♥ Sugar – 1/2 tablespoon
♥ Kasuri Methi/ Dried Fenugreek leaves – 2 tablespoons crushed
♥ Kitchen King Masala/ Garam Masala – 1 teaspoon ( This is optional)
♥ Skinny Milk – 1 cup
♥ Mace whole – 1/2 a piece broken into smaller fragments
♥ Cumin seeds – 1/2 teaspoon
♥ Cinnamon stick- half inch broken into two pieces
♥ Cardamoms – 2 in no
♥ Salt to Taste
♥ Olive oil – 1 tablespoon
Method of Preparation:
The list of ingredients may look daunting but once you have prepared all the ingredients the cooking process should take no more than 20 minutes. Take a big bowl, add yoghurt and whisk well, next add all the dry powder spices, salt, sugar garam masala / kitchen king masala and kasuri methi. Mix this well ensuring all the spices have blended with the yoghurt. Next add the rice flour and mix again to ensure no lumps are formed.
Take a wok/ kadhai and add the oil and let it heat on a medium flame. Next add the green cardamoms, cumin seeds and bay leaf and once they splutter add the cinnamon bark and the mace pieces. Mix this well for a 30 seconds till the spices leave an aroma. Do not let the spices burn. Next add the diced tomato and cover with a lid for a few minutes till the oil leaves the sides.
Now add the yoghurt and spice mixture and stir for a minute. Cover with a lid and let it cook for a few minutes till you see the oil leaving the sides, also the spices will leave an incredible aroma that will definitely make you super hungry. Point to note here is that, adding rice flour to the yoghurt and spice mixture means that this mixture will not curdle instead it will hold together.
Add peas and cup of milk and mix well, reduce the flame to low and cover with a lid for about 5-7 minutes till the peas are cooked through. Lastly add the cubed paneer pieces and mix well. Check for salt and chilli powder at this stage and feel free to add more if needed. Cover with a lid and let it simmer for 5 minutes. This curry should not be very runny but gooey enough to be eaten both with Rice or Roti.
A lip-smacking and super quick Dahiwale Mutter Paneer is now ready. Serve hot with a side of onion salad and Poppadams. I am sure once you make Dahiwale Mutter Paneer, you will not miss the cream laden restaurant style curries at all!
Do not forget to tag @mumbai2melbourne if you try this curry and post on Instagram. Love to hear your feedback in the comments below.
Have a fabulous week ahead.