Succulent Paneer fried and cooked along with boiled peas nestled harmoniously among herbs and spices..umm..Need I say more? Muttar (Peas) Paneer (Indian Cottage Cheese) is a dish which I have loved as long as I can remember. But then I have always been biased to Paneer. Anything and everything with Paneer and you know I am sold. I have to say that I have some lucky charm since I am married to another Paneer lover just like me.

So its no wonder that this dish would find its way quite often at our table..not too often since I put myself to this “almost non-existent but believed to be in the works” diet. You can cut back on calories by making few changes to the dish, do zillion modifications but oh well – nothing beats out the real thing.

Note : The Measurement are approximate. I am so used to eyeballing the ingredients that I would advise you to use your discretion.

Method

1.Fry the paneer cubes till golden brown. Remove and drop them in a bowl of water. This way the excess oil floats to the top and the paneer also gets soft. Remove and set aside.

2. In a skillet add 1/2 tsp oil and add the ground paste to it. Once the raw smell is replaced by aroma add the onions and saute for 3-5 min till they get soft.

3.Add the tomatoes and stir until soft. Then add the puree, peas,cream, honey and the spices and stir for another 5 min. You can add water if you prefer gravy consistancy. I like mine little dry.

4.When it starts boiling, add the Paneer and cook for another 5-10min. Serve warm garnished with cilantro. They go well with roti’s and rice.

The deadline for AWED – American is Nov 30th – So dont forget to send me the entries.

Now lets check out fellow Marathoner’s kitchen.

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

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