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Butter Mutter Mock Paneer




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe by Petrina Verma Sarkar
Adapted by BL Olson




List of Ingredients




Butter Mutter Paneer, also known as Paneer Makhni is the vegetarian version of the popular Butter Chicken! The mild flavors of the sauce go really well with Paneer. Serve Butter Mutter Paneer with hot Chapatis or Naans - gf of course.

BL adds: My family adores both butter chicken and mango chicken, and we are often given bricks of silken tofu. I can't use it at all, neither can my daughter, but my son and husband choose to eat it, so tofu cubes could be used in place of the paneer if one wanted.To make this into mango chicken, I just add fresh mango to serve and mango powder to the spice blends.

500 gms Paneer cut into 2" cubes (I used a myo nut cheese recipe)
1 cup fresh or frozen green peas
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh non-dairy yoghurt
2 tsps garam masala (see recipe in recipe circus archives)
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre vegetable stock
3 tbsps vegetable/canola/sunflower cooking oil
3 tbsps coconut butter, vegetable ghee, ghee or cfsf margarine
Salt to taste
Coriander leaves to garnish



Recipe



Mix the paneer, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.

Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.

Mix the yoghurt, whole spice powder and all the other spices (including the garam masala) together and add them to the paneer. Allow to marinate for another hour.

Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.

Add only the paneer from the marinated mix and fry till pale golden.

Now add the peas, stock and remaining part of the marinade mix to the pan. Cook till the gravy is reduced to half its original volume. Melt the margarine or coconut butter and pour it over the
mutter-paneer.

Garnish with coriander leaves and serve with Chapatis or Naans and Daal dish.

For an authentic and traditional cooked-over-the-coals flavor: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.