Mutter Paneer is a Punjabi dish cooked in an onion tomato gravy with some specific aromatic spices. But, now it has become so famous that almost each restaurant surely has this dish in their menu, though in their own version!
As I have previously mentioned, I grew up eating only simple homemade food, and was totally ignorant about paneer! It was later at a friend’s home on her birthday, that I first tasted Mutter Paneer. Her mom had learnt it from their Punjabi neighbour. The recipe I am sharing here, was later taught by my aunt and is a better option if preparing in large quantities! Though the original one was equally delicious.
Whenever I feel like having something special but still not overly exotic and still homely, I always opt for this delicious and versatile Mutter Paneer which goes so well with plain steamed rice, phulkas, toasted bread, pooris or even pulav!
And yes, if at all the gravy becomes too tangy or if you feel it’s not tasting that great, as too much roasting of the masala can make it a bit bitter, you can simply add some milk to it, to stabilise it’s taste! This works wonderfully and there is no need of adding any cream too! Though it is purely as per choice.
For more such dishes, take a look at the following recipes too….
Here’s the recipe for Mutter Paneer….
- 2 1/2 cups Mutter (Green Peas)
- 250 gm Paneer (Cottage Cheese)
- 2 1/2 cup Sliced Onions (3 Medium Onions)
- 1 1/2 cup Tomato Puree (3 medium Tomatoes)
- 10 Garlic Cloves
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Bedgi Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Corriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Garam Masala (Punjabi garam masala preferred)
- Salt to taste
- 1 tbs Oil (for sauteing the onions)
- 3-4 tbs milk if required to adjust the taste Or 1-2 tbs Fresh Cream
Whole Spices For Tempering :
- 2 tbs Oil
- 2 Cloves
- 2 Green Cardamoms
- 1 Black Cardamom
- 1/2 tsp Cumin Seeds
- 2 Cinnamon Sticks (1″ each)
- 1 Bay Leaf
- To make the Mutter Paneer, start by boiling the mutter in sufficient water in an open pan till fully cooked.
- Next, slice the onions and chop the paneer into medium cubes.
- Heat a pan and add to it the oil for sauteing the onions. Add the onions and a pinch of salt. Saute on low flame till the onions are translucent and softened. Set aside to cool.
- When cooled grind to a fine paste using a mixer grinder.
- In the meantime, grind the tomatoes in a mixer grinder to get a puree.
- For the gravy, heat a thick bottomed pan and add the oil to it. When the oil is hot enough, add the whole spices mentioned for tempering.
- As soon as they splutter, add the onion paste and saute for a while.
- Grind the ginger and garlic to a paste and add to the sauteed onion paste. Mix well and cook further for a few minutes.
- Add the turmeric powder and mix.
- At this stage, add the tomato puree and the remaining spice powders and salt to taste. Saute and cook covered on low to medium heat till the gravy starts thickening. Keep stirring occasionally to prevent the gravy from burning at the bottom.
- When the entire mixture has fairly thickened, and the tomato puree too has fully cooked, add the boiled mutter, the cubed paneer and some water to get a thick consistency.
- Bring to a boil and check the seasoning. Now, if required add the milk or cream and give a good stir till it reaches boiling point again.
- Switch off the heat and transfer to a serving bowl.
- Serve this delicious Mutter Paneer with some Pooris or Tavaa Parathas.
- Will be a great accompaniment with some Daal Tadka and Jeera Rice, or Veg Pulav too, or even with some Paneer Vegetable Pulao!
- Serve an accompaniment of onion cucumber and tomato salad by the side!