Pork Chop's mom taught me how to make muter paneer on Tuesday. We didn't have time to make the paneer (cheese) from scratch, although I was told that all you need for home-made paneer is milk, lemon juice and a couple of hours to spare. But the white block of paneer purchased at an Indian grocery store around Los Angeles did the trick. I wonder if Indians look at paneer wrapped in shrink-wrap plastic the same way that non-Indians look at Velveeta. The entire dish took less than a half-hour to make. Muter paneer, which is essentially a tomato-based sauce with paneer and peas, originated in northern India. Even though Pork Chop's mom is from southern India, she mastered the dish after learning it from her friends who hail from the North. She also had a secret ingredient that her friends never use. Maybe that's why her muter paneer is considered yummier than her friends'. Pork Chop’s uncle, who was visiting from India, observed my cooking lesson. The white-haired gent never cooks and I don’t think he ever needed to or will have to in his life. But he kept asking how much of certain ingredients his sister added in the pot. So I think he might surprise his family in India by whipping up a batch of muter paneer after he returns from the U.S. Rounding out our dinner were yogurt, rice, dal with spinach and a southern Indian-style hash made of cabbage, green peas, potatoes and mustard seeds.
0 Response to "Muter Paneer"
Post a Comment