I’m well into the second week of P90X. I am beginning to walk like the hunchback (or is it hump back? I have a hunched hump) of Notre Dame when nobody is watching, dang that Tony Horton. I try to straighten up and look buff whenever I think I’ll encounter other people. I’m still laughing, joking and talking but it covers over some serious muscle pain. I don’t remember being THIS sore the last cycle of P90X. My daughter reminded me that was a few months ago and now I am OLDER. Thanks, Onjoli. My sister Rita is also doing P90X. We live hundreds of miles apart but found time to laugh on the phone together over how hard it was to even blow dry our hair after doing a bunch of pull-ups. I need something to look forward to at mealtimes while I get over the first few weeks of muscle pain (and misery). I want comfort food (or my mom to cook for me)! Comfort food that won’t destroy all the hard work of working out. Muttar Paneer has all the flavors of a richer meat dish, like a Rogan Josh curry (that’s an awesome beef or lamb curry) but is pretty low in fat while being high in protein. Since I make my own paneer using 2% milk, it’s a lower fat version than the ones available through my cheese monger or at the Indian grocer. The spices used are very similar to what is used in making a lamb curry, making the flavor profile much richer.
I know when you look at the long list of spices, it can seem daunting but there is another piece of good news. you can make the tomato and cashew based sauce ahead of time or in a bigger batch and freeze them in portioned freezer bags. When you’re ready to cook, you can take out a bag of sauce and add the garam masala and either lamb, beef or in this case the green peas and paneer to complete the rest of the currying process. I have done that in the past, I just didn’t have any sauce in my freezer this time!
I have used whole spices in my Garam Masala again. I beg you to use whole spices whenever you can, the taste is so much better, I promise. I hope you try this out. You’ll really enjoy the mini explosion of flavors in every bite and keep eating it and eating it….Oh, BTW, it goes great with Chappatis.
Saute cashews first in a little oil
Add onions, turmeric, garlic, ginger and salt and saute for 2-3 minutes
Add tomatoes and cook another 2-3 minutes
Blend the cooked tomato mixture in a food processor until smooth – you can make a big batch of this and freeze it if you like for future use.
Saute whole garam masala and cumin seeds in 2 tbsp oil until the cumin seeds are popping and everything is fragrant
Add tomato puree to the garam masala and simmer for about 10 minutes
Add green chilis, methi and green peas and cook another 5 minutes over low heat
Add cilantro, paneer and milk (or cream) and cook another 3 minutes before serving
Muttar Paneer with coconut rice
4 tbsp oil
1 onion, chopped
1 cup frozen green peas
2 Roma tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
5-6 raw cashews
5 garlic cloves, chopped
1 inch piece of ginger, grated
1/2 tsp cumin seeds
1-2 fresh green chilies
2 tsp Kasuri Methi (dried Fenugreek leaves)
handful of cilantro, chopped
1/4 cup milk with 1/2 tsp flour mixed in or you can use 1/4 cup heavy cream
Whole Garam Masala:
5 green cardamom pods
1 stick cinnamon
2 bay leaves
5 whole cloves
salt to taste
Heat 2 tbsp oil and saute cashews, add in onion, salt, turmeric ginger and garlic and stir fry for about 2-3 minutes. Add chopped tomatoes and cook another 2-3 minutes. Blend this mixture in a blender or processor until smooth. (Note: if you wanted to make extra sauce for future use, you could easily make a double or quadruple batch and freeze them in portioned freezer bags). In the same pan used earlier, add the remaining oil and the whole garam masala spices and cumin seeds and stir fry until fragrant, about 2 minutes. Add the tomato mixture and simmer covered on low heat for about 8-10 minutes until all the flavors are well blended. You can adjust with a little water. Into the sauce add the peas, green chilies and the dried fenugreek leaves (fresh would be great if you can get it, not as pungent) cook for about 2 minutes until peas are tender then add the paneer, milk and flour mixture or cream and cilantro. Heat all the way through, should take another 2 minutes or so and serve hot with plain brown basmati rice or chappatis.