Paneer Mutter
Paneer Mutter is a classic North Indian curry that brings together soft, velvety paneer cubes and sweet, tender green peas in a rich and aromatic tomato-based sauce. This vegetarian delight is seasoned with a blend of traditional Indian spices like garam masala, cumin, and coriander powder, delivering layers of warmth and depth with every bite. A splash of fresh cream adds luxurious creaminess, making it the perfect choice for cozy family dinners or festive celebrations. Ready in just 40 minutes, Paneer Mutter is easy to prepare yet wonderfully flavorful. Serve it piping hot with roti, naan, or steamed basmati rice for a wholesome, satisfying meal that’s sure to impress. Whether you're exploring Indian cuisine or revisiting a beloved favorite, this paneer and peas curry is a must-try!
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Recipe Information
Ingredients
- 200 grams Paneer
- 1 cup Green peas (fresh or frozen)
- 2 medium Onion
- 3 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 1 large Green chili
- 2 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cream
- 1.5 cups Water
- to taste Salt
- 2 tablespoons Fresh cilantro (coriander leaves)
Instructions
Cut the paneer into bite-sized cubes and set aside. If using frozen peas, rinse them under water to thaw.
Finely chop the onions and green chili. Puree the tomatoes in a blender until smooth.
Heat the cooking oil or ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown. Stir frequently to avoid burning.
Add the ginger-garlic paste and chopped green chili. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides.
Reduce the heat and add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
Add the green peas and paneer cubes to the pan. Pour in the water and stir until everything is combined.
Cover the pan and let the curry simmer for 10 minutes on low heat, allowing the flavors to meld together.
Uncover and stir in the garam masala and fresh cream. Mix well and cook for another 2 minutes.
Taste and adjust salt as needed.
Garnish with freshly chopped cilantro (coriander leaves).
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 7449 mg | 324% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 60.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1404 mg | 108% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2128 mg | 45% | |
*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.
