Hi, Ray here again.
The recent test of the delicious palak paneer recipe inspired me to look for another paneer recipe amongst the great range of vegetarian curry recipes on the Curry Focus website. And there was a great looking mutter panner curry recipe just waiting for me.
Those of you with a sharp eye will notice that the recipe was only added to the Curry Focus website a week ago. I have to confess that the recipe has been in the queue of recipes to be published for a few months and I probably subconsciously chose the recipe as I was adding it to the Curry Focus website.
I had some paneer in the freezer but had to buy some more so I would have enough for this recipe test.
There did not seem to be anything difficult about cooking this curry and Sunday afternoon saw me making the tomato and onion paste and preparing the other ingredients.
Somebody told me that paneer does not really taste of anything and so I popped a cube into my mouth. Yup. It tastes of nothing. Does tofu taste like that? I don’t know as I’ve never eaten tofu (to my knowledge).
But paneer is a very popular Indian cheese and, after a bit of research, I found out that it gets a flavour when it is fried and spices are added. Which is lucky really, seeing that is what is going to happen in this recipe.
The actual cooking of the mutter paneer curry was very straightforward. There was nothing much to go wrong. The curry got very dry and I ended up adding 3/4 cup (180ml or 6 fl oz) of hot water. I have learned from my past mistakes by adding the hot water 1/4 cup (60ml or 2 fl oz) at a time rather than adding a huge amount of water and ending up with a curry paddling pool.
The curry tasting crew arrived just as I added the paneer to the cooking curry and hovered around the kitchen making stupid comments. I pushed them out into the dining room and finished cooking before serving up the Mutter Paneer curry on basmati rice to the hungry diners.
And I forgot to put on the fresh coriander (cilantro). But I remembered after a few minutes and raced out to the kitchen, returning with the fresh coriander (cilantro) for the hungry masses. A slight hiccup in the smooth dining experience.
And everybody loved the mutter paneer curry. It tasted great and the paneer, as promised, was full of spice flavour. The delicate paneer taste was a perfect match with the spices and coriander (cilantro).And I got a couple of bonuses in my dinner – I crunched into a clove and a cardamom pod – talk about taste explosions – very yummy.
The mutter paneer got an average taste score of 8 out of 10 with a spice/heat rating of “Hot”.
There was a little left over so I could try the mutter paneer the next day (I think that I’m hoarding a little just so that I can do this). And, yes, the mutter paneer curry was a bit better the next day.
I can see why mutter paneer is such a popular north India and Punjab dish. And in my house.