Paneer and Mutter combination is evergreen. Combining these two gives a rich dish that is tasty and healthy. Dash of masala and presence of gravy surges the taste and ups the flavor.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
4 teaspoons of Butter
2 cups of Paneer cubes
200 gms of Green peas (mutter)
2 Large Onions
3 Large Tomatoes
50 gms of Ghee
Small piece of Ginger
1/4th spoon of turmeric powder
1 teaspoon of Red Chilli powder
1 teaspoon of Coriander powder
1 teaspoon of Garam masala powder
2 Green chillies
1 teaspoon of Ginger garlic paste
1 teaspoon of Cumin seeds
Fresh Cream and Coriander leaves for Garnishing
Pepper – 3 to 4 no’s (optional)
Salt to taste
- Peel, wash and chop onions. Add these chopped onions, turmeric powder, chilli powder, cumin seeds, cinnamon, powdered pepper and cardamom in a heating pan with one tablespoon of ghee. Fry these ingredients until the onions turn to golden brown color.
- Step 2 - Make a paste of this mixture by adding little water. The paste should not be too loose nor too hard. Add water accurately.
- Use microwave to tender green peas. They can also be bought to tenderness using a pressure cooker.
- Paneer can be either soft or medium hard. For a softer paneer, placing the cubes in warm water is preferable until next use. For medium hard, fry the cubes in the pan using a half teaspoon of ghee. For a better recognition, paneer cubes will turn golden brown. After this shallow frying, the cubes should be placed in warm water once again.
- Add chopped tomatoes, green chilies and ginger garlic paste in a pan and heat for 5 minutes. Use half teaspoon of ghee. Simmer for 1 minute.
- Add the grounded paste (Step 2) into the pan and allow it to simmer until the excessive water evaporates. Add salt to taste.
- Add cooked green peas and butter into the mixture. Add ½ cup of water to get the mixture into the gravy.
- Add soft or shallow fried paneer cubes into the mixture. Simmer for 5 to 7 minutes. Add garam masala to flavor.
- Garnish the dish with coriander leaves and lemon juice.
- Do not over fry paneer cubes.
- Add water in its right quantity to achieve a medium thickness of paste.
- Avoid adding garam masala in the initial stage. Excessive simmering of masala will alter the taste.
- Do not forget to add lemon juice at the end.