Mint Paneer is a variation on Palak Paneer, where the gravy is made from mint leaves rather than spinach. The paneer adapts remarkably well, being an adopter of flavours rather than a determiner of flavours.
Of course, use your home made paneer. Or failing that, you can buy it even in our local supermarket these days. Times have changed – a year or two ago I had to take a trip across town to get paneer from an Indian grocery.
Prep time: 10 mins
Cooking time: 10 mins
Serves: 2 – 4 people, depending how you use it
250g paneer cut into cubes
0.5 cup mint, chopped
1 – 2 green chillies, depending on your palate
salt to taste
0.5 tspn cumin seeds
4 green cardamom pods
0.5 tspn Garam Masala
0.25 tspn red chilli powder (or less, depending on your palate)
2 Tblspns cream
1 Tblspn ghee
Wash and combine mint leaves, green chillies, and cardamoms and grind in a blender.
Heat the ghee in a pan and saute the cumin seeds until fragrant. Add the mint paste and fry for a minute or two. If there is water in the paste, allow the paste to become almost dry, but not brown.
Turn the heat down, as cream may curdle if it is boiled. Add salt, garam masala, red chilli powder, cream and paneer cubes. Stir well, and cook for 3 – 4 minutes. Serve hot or warm.
I used creme fraiche (Katte Malai) instead of cream. It can tolerate heat and also adds a nice sour note to the dish. It was perfect.