Sep 18, 2012

Mutter Paneer (Cottage Cheese & Peas Masala)

Mutter Paneer
Cottage Cheese & Peas Masala
Recipe for the melt in your mouth paneer Masala is here. This thick gravy paneer recipe is a must have for everyone who gets guests at home! A crowd pleaser and vegetarians love it. Spicy, thick, flavourful and delicious. You can have this with roti, naan or even rice. For rice, you just have to add more water to the recipe. For a different taste, you can also fry the paneer before putting in the curry if you like firm texture.

Serves 4
Cooking Time 30 mins
200 gms Cottage Cheese / Paneer
1 cup Peas
1 onion finely chopped
2 tomatoes pureed
1 tsp Ginger garlic paste
1 tsp Jeera/cumin
1 tsp Coriander powder
½ tsp Hing/Asafoetida
1 tsp garam Masala
1 Green Chili
½ tsp red chili powder
½ tsp turmeric powder
Salt to taste
Oil 1 tbsp

  • Cut the cheese into cubes or triangles as you like. Keep aside.
  • Heat oil in a non stick pan/wok. Add hing and jeera.
  • When jeera splits, add the onions, ginger garlic paste, and chopped green chili.
  • When onions turn light golden brown, add the tomato puree and mix well.
  • Reduce the flame to lowest.
  • Keep stirring every 2-3 mins till the tomatoes get cooked and paste gets thick.
  • Add the dry spices, and peas. Mix well.
  • Add 1 ½ cups water and salt to taste.
  • Turn the flame to low, cover with lid and let it simmer for 10-15 mins.
  • Add the paneer. Turn off the stove, cover and let it rest for 5 mins.
  • Garnish with chopped coriander and serve hot with roti or naan.

Chef’s Tip: Add potatoes or cauliflower for variety. If a small amount of paneer Masala is leftover, you can keep it in the freezer. For the next meal, boil 2 potatoes and to the curry with ½ cup water and cook for 10 mins. Another dish is ready!



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