Paneer Mutter

  • Prep Time: 0 mins
  • Total Time: 14 mins
  • Servings: 4
  • Ingredients

  • 300gamul paneer
  • 275ggreen peas
  • 80goil
  • 175gonions
  • 25gginger-garlic paste
  • 150gyoghurt
  • 1teaspoonred chili powder
  • 1teaspooncoriander powder
  • 100gtomatoes
  • 25gcashew nuts paste
  • 20gcharmagaj paste
  • 1/2 teaspoongaram masala
  • 50mlcream
  • 5green chilies
  • 25gfresh coriander leaves
  • 1pinchsaffron
  • salt
  • Directions

  • Make a puree out of tomato in a blender.
  • Boil the onions in water for 8 minutes, strain and puree.
  • Take oil in a degchi and add boiled onion paste.
  • Stir for 6 minutes and add ginger garlic paste.
  • Mix for five minutes and add red chilli and coriander powder.
  • Stir and add tomato puree and salt.
  • Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir.
  • Add little water, green peas and saffron.
  • Cook for 10-12 minutes till the oil leaves the masala.
  • Add little water, green peas and saffron.
  • Cook till green peas are tender.
  • Cut the fresh paneer into cubes and fry in oil till golden.
  • Dip in cold water.
  • Squeeze the paneer and add to gravy.
  • Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.
  • Reviews

  • “Very tasty!! I Made this tonight for dinner with roti. Thanks for another delicious recipe Charisma! NOTE: Charmagaj – Watermelon Seeds”

  • “Very nice, Char. Some changes that I made: I omitted the charmagaj paste (didn’t have it, but I don’t even know what it is), and I added some cumin powder. I also didn’t boil the onion but just sauteed it directly in the pan and pureed it along with the tomato when done. After that I followed the instructions and it worked just fine. Been ages since I made fresh paneer at home, and this was a really good dish to use it in.”

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