Mutter Paneer Recipe - Restaurant Style Recipe
Ready to eat: 35 min
Nia Bennett | Aug, 28 2018
This restaurant style, delicious, mutter paneer recipe is so effortless but incredibly tasty which makes it a perfect dish to make for your next meatless Monday or in your meat free meal ideas list.
Traditionally mutter paneer is considered as a ‘shahi’ dish. Shahi meaning royal and once you’ve tried this creamy, silk sauce you’d know why this is not only an Indian favourite but all in all a five star vegetarian recipe.
Mutter paneer is ready to be served with Indian breads: naans, parthas or pooris. This recipe can convert even a staunch meat eater into a lover of vegetarian food. It’s great for kid and an exceptional choice to make for any dinner party.
- 1 tbsp vegetable oil
- 1 teaspoon cumin
- 8-9 cashew nuts
- 1 tsp ghee (optional)
- 300 gm fresh paneer cubes
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 onions
- 5 medium sized tomatoes
- ¼ tsp turmeric
- 2 tsp ground coriander
- 1 tbsp salt, add more as per preference
- 150g fresh or frozen peas
- 1 tsp garam masala
- 2 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp sugar
- 2-3 tbsp fresh cream
- 1 tsp kashmiri chili powder (optional)
Prep: 10 min > Cook: 25 min > Ready to eat: 35 min
- Heat the oil in a frying pan over medium heat and then toss in cumin, fry them for ten seconds and toss in the cashew till it looks light gold in colour.
- Next toss in the chopped red onions, season it with salt, chopped ginger, turmeric, homemade garam masala, coriander powder and cook them for a minute and then add the chopped tomatoes. Stir all the ingredients and let it cook for an additional two to three minutes.
- Allow the mixture to cool and then blend the fried ingredients in a smooth sauce and transfer back into the saucepan.
- Let the liquid cook on a low flame for ten to fifteen seconds and then sprinkle dried and crushed fenugreek leaves, toss in the cooked peas, sugar and paneer.
- Allow the gravy to cook for fifteen to twenty minutes on a medium low flame and then add the cream and let it cook on a low flame for another two to three minutes. Finally add a teaspoon of ghee and garnish with some chopped mint leaves.<