Muttat Paneer Masala:
My friend Kranti(from Herndon, Virginia) has generously contributed her recipe to my blog! I feel proud to display her recipe here!:) A few words about my best friend. We were hostel mates, back then at Hyderabad. Also serious Civil Services aspirants.
I practically survived with her Mommy’s pickles and podis, at hostel. Later when she permanently shifted to Hyderabad from Vijayawada…It became like my second home! Kranthi’s mother is my culinary guru! I love her so much as a person and as a great home chef!! Each time, just before leaving to my place for vacation(Tamil Nadu). She used to prepare and pack me…my favourite pickles(Chicken pickle, Pandu Mirchi Pachadi & Allam Pachadi etc). How sweet, right! Even my mother started admiring her culinary skills! I learnt a lot from her…Bobatlu, Pesarattu, Sugar cane juice – pongal…and her famous authentic Andhra Oorugai(pickles).
Well…my Sweet friend Kranti never picked up her spatula(back then). Whenever she comes to my place(I was self cooking). She will assist me to go to the market, buy vegetables, meat and what not! As I will be cooking for both of us…she will feel bad, that she couldn’t help me in cooking! I enjoyed cooking for her! But she always puts effort like, lending my the wrong spatula…removing the pressure cooker whistle, when it is still in hyper pressure, planning to put salt in coffee(okay this she never did, I am exaggerating). Anyways…after me finishing cooking, we used chat and eat for hours. Talk talk talk the whole night(that’s our kind of Saturday fun). Oh boy, that was some time! We girls had a great time. If I need to talk about Hyderabad stories…I will be going on and on. So let me come to the point.
Now the same Kranti after marriage has become an amazing Cook! Whoo-Aaah!! ‘Puli-kku pirandhadhu Poonai aaguma?’!!! This is a Tamil proverb…literally can be translated like this ‘She is born to the Tigress, can she be a cat?? She did inherit the quality gene from her mother! Its innate property, the style in cooking and bringing taste in cooking (beyond basic science). I am proud of my friend!:)
In her Exact Words:
Paneer Mutter Masala:
Paneer cubes -1 1/2 to 2 cups
Onions(blanched and pureed)-2
Tomatoes(blanched and pureed)-3
Cashew paste-2 tsp(soak few cashews in milk and grind them)
Chili powder-1 1/2 spoons
Salt as per taste
Corriander powder-2 tsp
Garam masala-1/2 tsp
Whole spices(cinnamon, 1 elachi,2 cloves)
Ginger garlic paste-2 tsp
Cilantro and cream for garnish.
1. Fry the panner in a tbsp of butter till light golden brown.keep them aside
2. Heat the pan ,add butter and little oil,add the whole spices .
3. Add pureed onion and fry for 3-4 mins on medium flame.
4. Add pureed tomato and fry for few mins.
5. Add ginger garlic paste and let them be cooked for few mins till all the raw smell
is gone.add corriander powder and give a stir.
6. Add cashew paste …
7. Add panner cubes and frozen peas.u can add little water at this stage
keep the lid on and simmer it till u reach the consistensy.
8 Add garam masala before u switch off the stove.
9. Garnish with cilantro and fresh cream.
best combo:roti.can be had with rice