Mutter Paneer

You will definitely relish every bit of this mutter paneer! We had this rich and creamy side dish with chapatis and has become our recent favorite . 

I followed this recipe from Sanjay Thumma's video.


Prep Time - 15 -20 mins
Cooking time - 30 mins

Ingredients :

Paneer - 14- 15 cubes ( I made my own masala paneer with kasuri methi )
Peas / mutter - 2 cups
Onion - 1 medium, chopped
Tomatoes - 2 medium, chopped
Green chillies - 3, chopped
Ginger- garlic paste - 1 - 2 tsp
Turmeric - 1/4 tsp
Chilli powder - 1/2 to 3/4 tsp ( or as per taste )
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Cilantro / coriander leaves - 3 to 4 sprigs finely chopped
Kasuri methi - 1 tbsp
Cream - 1 tbsp
Cashews - 1 tsp
Cumin seeds - 1 tsp
Salt - to taste

Whole spices :

Bay leaf - 1
Cloves - 3 - 4
Cardamom - 1
Cinamon stick - 1 inch

Procedure :

Microwave the peas for 2 mins .

In a large wok, heat oil on medium. Fry the cashews till light golden brown, add the chopped onions and fry till golden brown. If you feel that your onions are getting burnt or sticking, add half a tsp of salt as that will create moisture. Once they are golden brown, add turmeric and ginger-garlic paste and saute till the raw smell of ginger - garlic paste goes off. This should take approx 30 - 40 seconds. Now add in the chopped tomatoes and on low to medium heat till the tomatoes turn mushy. Turn off the heat and cool this mixture.

When cool, grind into a fine paste and keep aside. In the same wok, add oil and heat on medium. Add the whole spices  and cumin seeds. Once the cumin seeds splutter, add the fine ground paste along with little water, green chillies, salt and stir. Add cumin powder, coriander powder and chilli powder. Stir and cook on low to medium for 10- 15 mins. The mixture will become frothy towards the end of 10th  minute. Crush the kasoori methi and add into the boiling gravy and cook again for 10 mins. By this time the gravy would have turned thicker.

Now add the peas and boil again for 5 mins. Add in the paneer pieces and boil for 2-3 minutes. Garnish with cilantro and cream . Stir properly. Turn off the heat. Serve hot with roti or naan.