This is a North Indian all-time-favourite curry recipe using paneer (Indian cottage cheese) and mutter (green peas) in a spiced tangy tomato gravy. Unlike many North Indian recipes of paneer, like paneer makhani (butter masala), shahi paneer,.etc., this recipe is lighter without the addition of milk or cream. It’s a must try recipe that’s quick and easy.
How I developed this recipe-
![Authentic Mutter Paneer Recipe](https://theunn.com/old/wp-content/uploads/2020/06/3A4FF291-B938-497B-A2D8-078044A5F559-150x150.jpeg)
What’s special about this recipe-
![Authentic Mutter Paneer Recipe](https://theunn.com/old/wp-content/uploads/2020/06/CD873E78-8F65-496D-B6E9-AD4963BF5B31-150x150.jpeg)
. Mildly spiced- Unlike many Indian curry dishes, this curry isn’t overly spiced or hot, but flavourful and tangy with a punch of cumin ,tangy tomatoes and fresh coriander.
What you’ll need-
. 250 g Paneer- cut into cubes
. Half cup green peas
. Vegetable oil- 2 tablespoon
. Ghee- 1 tablespoon
. 3 Red medium tomatoes ,chopped
. 1 Big red onion ,finely chopped
. 2 tablespoons chopped coriander
. Half teaspoon cumin seeds
. Half teaspoon coriander seeds (lightly crushed)
. 1 Inch grated ginger
. 4 Garlic cloves
. 2 green chillies, chopped
. Half teaspoon red chilli powder
. Half teaspoon turmeric powder
. Half teaspoon garam masala
. A pinch of sugar
. Salt to taste
How to make-
. Heat 1 tablespoon oil in a pan and sauté garlic, green chillies ,half of the onion and tomatoes with few pinches of salt to taste.
. Cool it and blend into a fine purée.
. Heat ghee and shallow fry all sides of paneer cubes- carefully without breaking -until golden brown and charred a bit. Transfer to a dish.
. In the same pan heat rest of the oil and splutter cumin seeds. To this, add coriander seeds, rest of the chopped onion ,ginger and sauté well adding a pinch of salt.
. Now add the spice powder and sauté until the raw spell is gone.
. Stir in the puréed mix and cover and cook for 2 min.
. Stir in a pinch of sugar and half cup of water, when the curry starts boiling, adjust salt to taste and add paneer ,peas and sprinkle half of coriander. Cover and cook for 1 minute.
. Transfer into a bowl and sprinkle with rest of the chopped coriander. Serve hot.
Notes, tips & suggestions-
- Do not over stir your curry after adding paneer, as you don’t want your paneer cubes to break and look like a mess.
- Paneer cooks quite fast and so be careful to keep the flame from low-medium while browning the paneer cubes.
- This is a humble curry that goes well with parathas ,phulkas and even a warm bowl of basmati rice.
- If you want your curry to look more appetising and fancy, your could top it with a swirl of a tablespoon of fresh cream and a dollop of butter.