Nut-Free Mutter Paneer
Dive into the rich and comforting flavors of Nut-Free Mutter Paneer, a delicious twist on the classic Indian curry that's perfect for those with nut allergies. This wholesome vegetarian dish combines tender paneer cubes and sweet green peas simmered in a velvety tomato-onion-based gravy, made creamy with coconut cream instead of the traditional cashew paste. Fragrant with warming spices like cumin, coriander, and garam masala, this nut-free mutter paneer recipe is a quick and easy choice, taking just 45 minutes from start to finish. Serve it with fluffy basmati rice or warm naan for a satisfying, allergy-friendly meal that doesn't skimp on flavor. Ideal for weeknight dinners or special occasions, this recipe brings authentic Indian cuisine to your table without the worry of nuts!
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Recipe Information
Ingredients
- 250 grams paneer
- 250 grams frozen green peas
- 1 large onion
- 2 medium tomato
- 1 tablespoon ginger-garlic paste
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 100 milliliters coconut cream
- 200 milliliters water
- 2 tablespoons fresh coriander
Instructions
Cut the paneer into 1-inch cubes and set them aside.
Finely chop the onion and tomatoes separately.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until they become translucent.
Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Mix in the chopped tomatoes and cook until they soften and the oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the mixture.
Pour in the coconut cream and stir until well combined.
Add in the frozen green peas and water. Stir well, bring it to a boil, then reduce the heat. Simmer for 5 minutes.
Meanwhile, in a separate small pan, heat 1 tablespoon of oil and lightly fry the paneer cubes until golden on all sides.
Add the fried paneer to the pan with the simmering curry and mix gently.
Sprinkle garam masala over the dish and let it cook for another 2 minutes, allowing the flavors to blend.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6667 mg | 290% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 101.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1626 mg | 125% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1995 mg | 42% | |
*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.
