I love muttar paneer. It's reminiscent of old school cooking back from the villages in the Punjab. I choose to fry my homemade paneer first so it turns a wonderful brown colour with a crispy texture on the outside that's soft and creamy inside (but if you want a healthier option you can miss this step out).
The paneer sits beautifully in the sauce as it soaks up the spicy flavours of the masala. This combined with the lovely bright specks of green garden peas, that add a subtle sweetness, makes this a wonderful dish.
I change my recipe depending on my mood - either I cook it so the sauce is thick and luscious so it clings to paneer or I make the sauce slightly more soupy by adding a little hot water at the end. Either way you decide but just make sure you scoop up the soft cubes of paneer in a roti and enjoy.
|Typical values*||per Serving|
|of which saturates (g)||0.2|
|of which sugars (g)||2.5|