Weekly Photo Challenge: From Above (Two)

Taking a leaf out of The Palladian Traveler’s Blog, I thought I’d show one of my favourite meals from above, namely my Muttar Paneer Special (which means I’ve added red peppers to a Muttar Panneer recipe to add some contrasting colour!)…

Muttar Paneer Special


  1. That is my Dad’s favorite too. πŸ™‚ Even I like it..

    • I think it is a popular dish – and every Indian Mother has her own version (or so I’m told) πŸ˜‰ Certinly my neighbour Madhu cooks it differently to me πŸ™‚

  2. Oooh, this looks really good. I’ve never heard of Muttar Panneer before.

  3. Looks delicious!

  4. it does look good … i will look that one up martin!

  5. Yum! This is a lovely picture. I can “taste” it through my eyes. Thanks for the inspiration for tonight’s dinner.

  6. Now I’m really hungry…!
    Is that tofu with the peas? *aww*
    Thanks for posting..mine dwelt on food, too. πŸ˜€

    • Hi Magdelene – No, it’s an Indian cheese called Paneer which cooks without melting. Blame Tom – The Palladian Traveler – for this post, I was inspired by his food from above shots πŸ™‚ I have done a previous post on the subject without any food πŸ˜‰

      • Sorry about that, I’m a sucker for tofu since I’m pescetarian…LOL…I haven’t tried Indian cheese, very interesting. I might look that up in an Indian deli/store. What does it taste like?

      • It has a very mild flavour and I suspect that the main reason for it being cooked in dishes is to provide protein for Vegetarian Hindhu people. The key is to get it lightly browned on a couple of sides early in the cooking process – everything in this dish is fried in sunflower oil though I suspect that very traditional versions would use Ghee. I guess you could substitute Tofu blocks as long as you were really maxing-out the spices and I’d certainly recommend putting in a large fistful of fenugreek leaves to up the aroma!

      • So, the cheese is fried…much like we do with the local white cheese. The fenugreek leaves will be difficult to find, though.

      • Yes – but not deep fried – small amount of oil and the onions, garlic and spices go in there too. You’ll probably be best looking for the dried version of Fenugreek leaves. At a pinch, Fenugreek seed instead but you won’t get the same aroma.

      • Maybe arugula…heheehe…

      • I somehow think that Rocket is best kept for Italian dishes… πŸ˜‰ But who knows… Maybe a new variation of Muttar Paneer looms πŸ™‚

      • Arugula lasagna would be more like it, *sigh*.

      • Our Budgies like it πŸ™‚ I suspect that trying your local cheese would be an interesting variation and you don’t have to have Fenugreek – check out the many recipes on the internet and see which ones have ingredients available to you πŸ™‚

  7. Looks totally delicious, Martin!

    • It is Kate – though that rests entirely upon your choice of spices in the sauce (which is where the multitude of variations on this dish comes in πŸ˜‰

  8. nice fork design!

  9. I don’t know if I’ve tried something like this before… but it looks wonderful, Martin!
    Something tells me you would have had to use a much faster shutter speed had I been able to get my hands on that plate!

  10. oh yum – and what a funky fork! thanks for sharing.

    • LoL – That fork was a freebie from Force Cereals when I was a child! They’ve lasted better than a lot of more expensive cutlery! – Still in daily use over 40 years later along with the knives and spoons that came with them.

  11. It looks absolutely delicious (the red peppers!) — but fact is I don’t think I’ve ever tasted that particular dish. Will have to remedy that —

  12. That looks really delicious. Happy Mother’s Day to your wife.

    • Thank you! I shall pass your good wishes on (though Mothers Day was some weeks ago in England!) A very happy Mothers Day to your Good Lady πŸ™‚

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