Mutter Paneer

Paneer is a favorite and a special treat especially for vegetarians. Mutter paneer – yummm … This is my DH’s recipe …. I love this version more than the ones we have at the hotels J … also it’s less fatty. 

This time we made it together as I wanted to learn his style. So, the entire cooking process was a lot of fun and the dish itself was truly delicious …. Hope you try it and enjoy as much as we did … Here it goes. 


Paneer: one 400g (14 oz) pack (You can use full-fat or low-fat as per your choice and convenience)
Peas (mutter): about 400 g
Onions: 3 large ones
Tomatoes: 4-5 medium ones
Green chillies: 4
Ginger: 1-inch piece
Garlic: 4 cloves (those who don’t like/eat garlic may skip this)
Turmeric powder: ½ teaspoon
Red chilly powder: 1 teaspoon
Coriander seeds (or coriander powder): 1 teaspoon
Cumin seeds (or cumin powder): 1 teaspoon
Garam Masala: ½ teaspoon
Mustard seeds: 2 teaspoons
Cooking oil: 3 tablespoons
Bay leaves (Tej patta): 2
Brown/Black Cardamom (Badi Elaichi): 1
Cinnamon (Dalchini): 1 stick
Salt to tasteSugar: 2 teaspoons
Milk (I used 2% milk): ¼ cup (you can also use some cream or cashew paste instead – I have avoided it to reduce the fat content)
Coriander (Cilantro) leaves: to garnish 

The green chillies and red chillies may be varied as per the heat level you can take J 


  1. Cut the paneer into 1 inch square cubes.
  2. In a large heavy-bottomed vessel, stir-fry the paneer in one tablespoon of cooking oil till they are a nice brown color. 1-fried-paneer.jpg
  3. Immerse in warm water for a few minutes to retain the softness and then remove the paneers.
  4. Roughly chop the tomatoes, onion, ginger, chillies, and garlic.
  5. Grind the chopped veggies along with turmeric powder, red chilly powder, coriander seeds, and cumin seeds into a fine paste. You may add a little water while grinding, if required.
  6. In the same large heavy-bottomed vessel, add the remaining oil and heat. When the oil is hot, temper with mustard seeds.
  7. When they start popping, add the bay leaves, black cardamom, and cinnamon. Stir for a minute so they release their flavors.
  8. Add the peas and fry for 2-3 minutes so they start cooking.
  9. Now, add the ground paste and fry well till oil leaves the sides and the paste is well cooked. Stir at regular intervals to ensure that the paste doesn’t stick to the vessel.                                                                                               gravy-cooking-1.jpg
  10. Add the garam masala powder, salt, and sugar.
  11. Also, pour about 2 cups of water to make a thick gravy consistency.
  12. At this stage, you can add the milk (or cream if you use that instead) and mix well.
  13. Gently incorporate the paneer into the gravy without breaking the cubes.
  14. Allow to cook on low heat for about 5 minutes so that the flavors of the gravy enter the paneer.                                 mutter-paneer-boiling.jpg
  15. Turn off the heat and garnish with chopped coriander leaves. Enjoy with chapattis, rice, naan or such dish of your choice! J



2 Responses to “Mutter Paneer”

  1. that looks yummy. inspiring blog with good design and pics. will do more in my blog and receive all the awards from u

    From skribles: Thanks Sri 🙂

  2. i have a doubt whether milk,cashewpaste or cream shld be used or i can add both milk and cashewpaste

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s