Mutter Paneer, a very famous Indian Gravy. Paneer cooked with Peas and tomato sauce. Paneer dishes are always special. Paneer Butter Masala, Kadai Paneer, Mutter Paneer are some of the special dishes in most of the Indian restaurants. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!

Mutter Paneer
Mutter Paneer

Preparation Time10 mins
Cooking Time 30 mins

Mutter Paneer
Mutter Paneer

Paneer1/2 Cup*
Mutter1/2 Cup
Green Chillies2
Turmeric1/2 teaspoon
Chopped Ginger1 teaspoon
Chopped Garlic1 teaspoon
Red Chilli Powder1 teaspoon
Coriander Powder1 teaspoon
Cumin Powder1/2 teaspoon
SaltTo Taste
Kasoori Methi1 teaspoon
Cookin Oil / Butter1 teaspoon
Fresh Cream1 teaspoon
Chopped Coriander Leaves2 teaspoon
Cashew Nuts10

* 1 cup capacity = 250 ml

For Seasoning:
Oil1 teaspoon
Bay Leaf1
Cumin Seeds1 teaspoon

Mutter Paneer

  1. I used store bought paneer cubes which I refrigerated  and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time. Lets prepare our masala now. Heat oil in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color

  2. Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy

  3. When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer and grind it to a paste

  4. Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, bayleaf, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds 

  5. When the cumin seeds starts to sputter, add ground tomato mixture along with sale and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes. Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well

  6. When the sauce is ready, add peas and mix well and allow it to boil for a minute. Then add paneer cubes and mix well. Again allow the mutter paneer to boil for 2 minutes. 

  7. Finally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame

  8. The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan
  9. Mutter Paneer
    Mutter Paneer

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  1. Wow Subbu mami. I love your dishes and do try at home. I love you like my mom.

  2. Wow Subbu Mami. The dishes you post are very easy to prepare and excellent. I tried couple of them and my family liked it. Thank you. Keep posting. We love you.

  3. indeed delicious... lovely clicks too

  4. colorful and yummy to see madam...sure i will small doubt which fresh cream is suitable for this gravy...

    1. You can try any fresh creams available in the market. For example, Amul, Nestle, and many more..

  5. Maami, I tried this dish last weekend, and it came out very nicely. Very delicious and yummy. Thanks for the recipe.

  6. Ma'am I tried ur dish yesterday. ...came out very well and my kids loved it but my husband said it was a little pulipu. How do I reduce the tanginess? I used bangalore tomato.

    1. Hi Sneha, You can try reducing tomatoes. Guess your tomatoes are more tangy. Also you need to check on the fresh cream. Cream may also make the dish tangy.

  7. Can we use ginger garlic paste instead of chopped one s ?

    1. Hi, we can very well use ginger-garlic paste

  8. Trying this tonight!