Paneer Mutter Masala is one of those delectable Indian curries that effortlessly transports you to the heart of flavorful home cooking. With tender paneer chunks and vibrant green peas swimming in a luscious tomato gravy, it’s a vegetarian delight that tickles the taste buds.
About the Recipe
Trust me, once you try this paneer mutter masala, it’ll become a staple in your kitchen. The combination of soft, fresh paneer and bright green peas is merely irresistible. And when they’re enveloped in that velvety, spice-infused tomato gravy? Pure bliss.
Why You’ll Love This Recipe
There’s so much to love about this paneer mutter curry. The vibrant colors, the perfect blend of spices, the textures – it’s a feast for the senses. Plus, it’s a fantastic veggie-packed dish that even picky eaters can’t resist. And let’s be honest, anything with paneer is an instant winner, right?
Paneer Mutter Masala
Cooking Tips
For the best results, use fresh paneer and vibrant green peas. Don’t skimp on the spices – they’re the real stars here. Let the onion-tomato masala cook until the oil separates for that rich, luxurious texture. And a sprinkle of kasuri methi right at the end adds an irresistible aroma.
Serving and Storing Suggestions
This paneer mutter masala makes for a delightful main dish, served with naan, roti or jeera rice. For a complete meal, pair it with a refreshing raita. Leftovers can be refrigerated for 2-3 days and merely reheated. Serves 4, with a total prep time of around 30-40 minutes.
Similar Recipes
- Shahi Paneer
- Matar Paneer
- Palak Paneer
- Kadhai Paneer
- Chana Masala
Nutrient Benefits
Not only is this dish incredibly tasty, but it also packs a nutritious punch. Paneer is an excellent source of protein, while green peas provide fiber, vitamins, and minerals. The tomato gravy is rich in antioxidants like lycopene. Overall, it’s a well-balanced vegetarian meal.
Paneer Mutter Masala
Ingredients
- 300 gms Paneer (cubed)
- 1 cup Green Peas (shelled)
- 2 Cinnamon
- 2 Cloves
- 2 Cardamoms
- 1 cup Tomato Paste or Puree
- 2 cup Onions (chopped)
- 2 tsp Ginger Garlic Paste
- 1 tsp Kasuri Methi (Dry Fenugreek Leaves)
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 3 to 4 tbsp Butter
- 100 ml Oil
- Coriander Leaves (few, chopped)
- Salt as per taste
Instructions
- Heat a little oil in a pan.
- Fry the paneer cubes till light golden and remove.
- Add the remaining oil to the pan.
- Fry the cardamoms, cinnamons and cloves for 30 seconds.
- Add the onions and saute for a minute or two.
- Add ginger garlic paste, tomato paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, kasuri methi and salt.
- Mix well and add a little water. Cook for a minute.
- Add butter, green peas and paneer.
- Cook for 2 to 3 minutes.
- Garnish with coriander leaves.
- Serve hot as a side dish.
Tip: Adjust water quantity depending on how much gravy you want.
Frequently Asked Questions
Can I use frozen paneer for this recipe?
While fresh paneer is ideal, you can without a doubt use frozen paneer too. Just be sure to thaw it completely and pat it dry before using. The texture might be slightly different, but it’ll still taste delicious.
How can I make this dish vegan?
To make a vegan version, merely replace the paneer with extra-firm tofu cubes or chickpeas. You can also use a vegan butter substitute for that rich flavor.
Is this curry spicy?
This recipe has a moderate level of spice from the red chili powder. However, you can easily adjust the heat level to your preference by adding more or less chili powder.
Can I use canned tomatoes instead of tomato paste?
Surely. If you don’t have tomato paste on hand, you can substitute it with canned diced tomatoes or tomato puree. Just adjust the quantity as needed to achieve the desired consistency.
How do I prevent the paneer from becoming rubbery?
To keep the paneer soft and tender, avoid overcooking it in the curry. Add it towards the end, just a couple of minutes before serving. Also, be gentle when stirring to prevent the paneer from breaking apart.
