Mutter Paneer/Tofu/Aloo

Use home made paneer wherever possible as this gives a more creamy, soft texture. Tofu can be used as vegan alternative and a third variation in mutter aloo.

Serves: 4 Preparation time: 10 minutes. Cooking time: 65 minute.

Suitable for: Vegetarians and those on a gluten free diet. Vegan version can be made using Tofu

Serve with rotis or paranthas and plain boiled brown rice

Mutter Paneer top right with Mutter Tofu (vegan) below left

Ingredients:

Tarka

3 tablespoons of vegetable oil or ghee

1 teaspoon of cumin seeds

4 cloves

1 medium sized onion, chopped finely

200g tinned tomatoes or 3 medium tomatoes - skinned and chopped roughly

1½ - 2 green chillies, chopped finely

2 garlic cloves, peeled and crushed

2 level teaspoons of salt

½ - ¾ level teaspoon of turmeric (use the higher amount if using fresh tomatoes)

½ level teaspoon of garam masala

1 inch fresh ginger, peeled and grated finely

Mutter Paneer/Tofu/Aloo

380g of shelled fresh peas, rinsed and drained (fresh peas give a ‘bite’ to this dish but frozen peas can be used in the absence of fresh. Frozen peas also give a sweeter flavour)

600ml water, approximately

320g of cubed and lightly fried paneer/tofu, drained access moisture removed gently by placing between a clean tea towel and lightly fried (or 380g of peeled and cubed waxy potatoes for mutter aloo)

Handful of chopped coriander.

Method:

1. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)

2. Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.

3. Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.

4. Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan

5. Add the peas to the tarka and stir to combine. Place the lid on the pan and cook gently for about 5 - 10 minutes stirring occasionally. (Add the potatoes if making mutter aloo, stir, cover the pot and cook gently for about 5 minutes)

6. Add 600ml water. Bring to the boil. Turn down the heat to low/medium, add the paneer/tofu (if making mutter paneer/tofu/) and bring back to simmering point. Place the lid on the pan and simmer gently for 20 minutes stirring occasionally.

7. Add the chopped coriander. Bring back to the boil on gentle heat, simmer for a minute or so.

8. Take off the heat. Serve piping hot garnished with fresh coriander leaves.