Muttar Paneer Nigella Lawson
Elevate your next dinner with Nigella Lawson's take on a classic Indian favorite—Muttar Paneer. This flavorful vegetarian dish combines tender, golden-fried paneer cubes with sweet green peas, all simmered in a creamy, spiced tomato gravy infused with cumin, garam masala, and fragrant ginger-garlic aromatics. Perfectly balanced with a touch of sweetness and a hint of heat, this recipe is an easy crowd-pleaser that comes together in just 45 minutes. Garnished with fresh cilantro and best served with warm naan or fluffy basmati rice, it's a comforting and indulgent meal for any occasion. Add this vibrant recipe to your repertoire for a simple yet satisfying way to explore the rich flavors of Indian cuisine.
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 cup Green peas (fresh or frozen)
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 medium Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.25 cup Heavy cream
- 0.5 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Cut the paneer into bite-sized cubes and set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the paneer cubes and lightly fry them until golden on all sides. Remove them from the pan and set aside on a plate lined with paper towels.
In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, which will take about 8-10 minutes.
Add the minced garlic and grated ginger. Cook for another 1 minute until fragrant.
Stir in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.
Add turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Mix well and cook for 1-2 minutes to toast the spices.
Add the green peas and mix thoroughly.
Pour in water and bring the mixture to a gentle boil. Lower the heat to a simmer and cook for 5 minutes, allowing the peas to cook through.
Return the fried paneer cubes to the pan. Stir gently to combine.
Add heavy cream, salt, and sugar, and mix well. Simmer for another 3-4 minutes, allowing the flavors to meld together.
Turn off the heat and garnish with chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 232 mg | 78% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 30.2 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1611 mg | 124% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
