Mutter Paneer, Indian Cottage Cheese And Green Peas Curry

If you are a vegetarian, I am sure you must be in love with paneer dishes. Why not after all the good old Indian cottage cheese is such a versatile ingredient that is used in all the way- be it dessert, soup or main. Who thought that plain, simple white milk could be turned into one magical product? Having guest at home or having a special occasion to celebrate, paneer dish is always in our menu-do you also have same story? If yes below are some Paneer dishes that I have prepared-

Sweet:

Paneer Chocolate Sandesh (chocolate balls with paneer)

Kesar Paneer Kalakand (mashed paneer mixed with saffron and nuts)

Starters/Appetizers:

Paneer Tikka (Marinated and roasted paneer)

Paneer Pudhina Tikki (Paneer patties with chopped mint leaves)

Tomatoes stuffed with paneer ( grated paneer and spices stuffed in baby tomatoes)

Palak Paneer Paratha (Indian flat bread stuffed with paneer and spinach)

Main/Side:

Paneer Kofta (fried paneer balls in tomato gravy)

Palak Paneer (Healthy paneer dish with spinach and cream)

Achari Paneer (Paneer curry in spicy pickled spices)

Palak Mutter Paneer (combination of spinach and peas in tomato gravy)

Paneer Makai Bhurji (grated paneer with chunks of corn)

Hydarbadi Paneer (paneer stir fry with bell peppers)

Paneer Butter Masala (paneer in creamy and rich tomato gravy with butter and tomatoes)

Kadai Paneer (paneer cooked in wok with whole spices)

Paneer Tikka Masala (marinated paneer chunks coated with spicy garlic gravy)

.......But one paneer dish that is very common and is one of the most popular ordered dishes in the Indian restaurants is Mutter Paneer. Mutter in English means peas and Paneer as we know is Indian cottage cheese; both these ingredients are cooked in rich tomato garlic gravy with the hint of coriander leaves and are then called as Mutter Paneer. The fried chunks of paneer and soft peas smothered in spicy gravy are so magical and perfect that you are ought to enjoy it. Serve it with plain rice, parathas or chapatti.Every home and restaurant has its own way of preparing this curry, but I am sharing the old and traditional method.

Ingredients:

2 cups of cubed paneer/ Indian cottage cheese
1/2 cup of peas/mutter (frozen or fresh
1 large onion/pyaz
2 cloves garlic/lehsun
1 1/2 cups tomato puree

1 1/2 tablespoon coriander powder/dhainya
1 teaspoon turmeric powder/haldi
2 teaspoon kashmiri red chilli powder/lal mirch

1 teaspoon cumin seed/jeera

1 bayleaf/tej patta
1 teaspoon garam massala (recipe HERE)

2 1/2 tbsp oil 

Salt to taste
chopped coriander leaves for garnish (optional)

Method:

Heat t teaspoon of oil in a pan and roast paneer peices till they turn golden.

In a grinder grind onion and garlic to paste.

Next, heat remaining oil in the wok/kadai. Add cumin seed and bay leaf. Let seeds splutter.

Mix the onion garlic paste in the wok. Cook on medium low heat till raw smell goes.

Add in tomato puree and cook till mixture reduces to half and oil is separated.

Add all the spices with 1/2 cup of water. Cook covered for 2 minutes on medium heat.

Finally add in cubes of paneer and peas with 1 cup of water.

Cover and cook for 8-10 minutes on low heat.

Garnish with chopped coriander leaves.

Notes:

If you are using fresh peas, boil them separately and then add to the gravy.

I used kashmiri red chilli powder, it is very less spicy but gives great red colour. You can use any red chilli powder; just make sure you adjust the quantity depending on its heat level.

I used 2 large tomatoes puree. You can use 1 can of tomatoes instead.

Onion and garlic is optional.