Quorn Mutter

A variation of the North Indian speciality Mutter Paneer but using quorn for people trying to switch from meat to vegetarianism (great choice by the way). My apologies, measurements are a rough estimation as traditional Indian cooking requires chucking food into the pot non discriminatorily.

This is the first curry I learned to make and I have perfected the recipe over 8 years. If I had grandchildren, this is what they’d remember me for.

Ingredients:

  • Quorn – Roasted chicken strips from the Deli aisle works the best. Excellent chewy consistency. Frozen quorn chicken is also ok
  • Petit Pois
  • 3.5 tbsp Passata
  • 1 small red onion
  • 3 garlic cloves
  • 2 tbsp Sunflower Oil
  • A splash of milk (or cream if you’re feeling adventurous)
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • pinch of cardamom powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp Kitchen King masala
  • 1 tsp Garam Masala
  • 1 tsp Red chilli powder
  • Salt to taste

Serves 4

1)  Chop up your onion and garlic and chuck them into a pan of oil on medium-hot heat until it cooks thoroughly. I prefer thicker chunks of onion for a slight sweet kick

2) Remove the pan from the heat and add turmeric, coriander, Kitchen King, Chicken Curry and Biryani masala. Note – if you don’t have Kitchen King, Chicken Curry or Biryani masala then you can use Garam Masala although it won’t taste the same a mon avi.

3) Leave the spices to cook OFF THE HEAT. It is done when you see the fat escaping from the oil. When the spices are cooked add passata and leave for 2 – 3 minutes.

4) Add petit pois and quorn chunks. Add boiling water and leave to cook for 20 minutes on medium heat. Keep it covered.

5) The peas shouldn’t be wrinkly and you want a slight sweetness to them to remain.

6) When you’ve got step 5, add cardamom, lemon juice, sugar, salt and chilli. The beauty of this dish comes in the balance of these final flavours. It should be hot and spicy with subtle kicks of sweet coming in at the bite.

7) Add milk or cream at the very end and take off the heat. (Otherwise it curdles!)

Serve with naan or rice.

 

I’ll post a photo soon, I’m hungry for this dish now!

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