Muttar paneer
(Green peas with paneer)
Muttar paneer is a wonder full eye catching dish. It is not only the most popular paneer dishes of North India but it is the most frequently ordered dish in Indian restaurants and dhabas. In this dish Muttar (Green peas) and paneer cooked together in spicy and delicious gravy.
Muttar paneer have a special place in the Indian homes. It is prepared for the parties, weddings, on special occasions and festival; in fact, you will hardly come across a North Indian wedding which does not serve Muttar paneer.
This dish is very versatile and easy to make and great for entertaining the guest. When you are going to have guest over and you do not know what to cook this is one of the dishes comes in mind right away. Muttar paneer usually served with naan, poori, chapati and paratha but goes very well with rice and pulao.
Muttar paneer have a special place in the Indian homes. It is prepared for the parties, weddings, on special occasions and festival; in fact, you will hardly come across a North Indian wedding which does not serve Muttar paneer.
This dish is very versatile and easy to make and great for entertaining the guest. When you are going to have guest over and you do not know what to cook this is one of the dishes comes in mind right away. Muttar paneer usually served with naan, poori, chapati and paratha but goes very well with rice and pulao.
Ingredients:
½ Pound paneer bar
2 Cups of green peas frozen or fresh shelled
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
1 Medium green chile- fine chopped
2 Medium size ripe tomato
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
2 Tablespoons plain yogurt (optional)
10 Raw cashew nuts
½ Teaspoon garam masala
1 Teaspoon salt or to your taste
4 Tablespoons vegetable oil
¼ Cup chopped coriander leaves to garnish
water as needed
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½ Pound paneer bar
2 Cups of green peas frozen or fresh shelled
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
1 Medium green chile- fine chopped
2 Medium size ripe tomato
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
2 Tablespoons plain yogurt (optional)
10 Raw cashew nuts
½ Teaspoon garam masala
1 Teaspoon salt or to your taste
4 Tablespoons vegetable oil
¼ Cup chopped coriander leaves to garnish
water as needed
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Muttar (Green peas)
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Paneer-Bar
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Onions, Tomatoes, Garlic, Green chili, Ginger & coriander leaves
Coriander powder
Garam masala
Cashews
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Red chili powder
Salt
Coriander leaves-chopped
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Turmeric powder
Yogurt
Water
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Directions to prepare paneer:
Paneer cubes could be used as it is or fry them or sauté them. Sautéing seals the paneer and it helps in preventing the paneer from crumbling in the gravy.
1. Before slicing the Paneer soak in hot water for 5 minutes, that will make Paneer
soft and easy to slice.
Paneer cubes could be used as it is or fry them or sauté them. Sautéing seals the paneer and it helps in preventing the paneer from crumbling in the gravy.
1. Before slicing the Paneer soak in hot water for 5 minutes, that will make Paneer
soft and easy to slice.
Soak Paneer in hot water
2 Slice the paneer in 1” wide and ¼” thick cubes or to desired size.
3. In a nonstick frying pan heat 1 tablespoon of oil. Spread the paneer pieces in
the pan and sauté 1 minute each side.
4. Once all the paneer fried keep it aside. (For frying the paneer see the
instruction how to make paneer.
3. In a nonstick frying pan heat 1 tablespoon of oil. Spread the paneer pieces in
the pan and sauté 1 minute each side.
4. Once all the paneer fried keep it aside. (For frying the paneer see the
instruction how to make paneer.
Slice the paneer
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Paneer cubes
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Spread paneer cubes in the pan
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Paneer cubes are sauteed
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Place paneer over paper towel
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Sautéed Paneer
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Directions:
1. Chop onions and garlic.
2. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
1. Chop onions and garlic.
2. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
Chopped Onions
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Chopped garlic
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In a chopper add onions & garlic
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Mince onion and garlic
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3. On medium high heat add the oil in a nonstick frying pan or in a sauce pan, add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first few minutes keep the heat high so that all the onion water evaporates quickly.
In a pan add oil
Add minced onion and garlic in the frying pan
Mix minced onion with oil & fry
4. Once all the water evaporated from the onions reduce the heat to medium and
fry for 8 to 10 minutes or until onions become light brown, frequently stir the
onions.
fry for 8 to 10 minutes or until onions become light brown, frequently stir the
onions.
Let the onion fry
5. While onion mixture cooks chop tomatoes and add them into the same food
chopper or blender and puree.
chopper or blender and puree.
In the chopper add chopped tomatoes
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Puree tomatoes
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6. Once onion become light brown add coriander powder, red chili powder,
turmeric powder and mix with fried onions and fry for few seconds.
turmeric powder and mix with fried onions and fry for few seconds.
Onion become light brown
Add Coriander powder, Red chili powder & Turmeric powder
Mix spices with fried Onions
7. Add tomato puree or tomato sauce and mix with fried onion and spices.
Add tomato puree
Mix tomato puree with fried onions & spices
8. Add yogurt, mix everything together. With the tomatoes and yogurt onion
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
Add yogurt
Mix yogurt well with onion masala
Yogurt and tomato puree is mixed well
9. Let the onion masala cook. Frequently keep stirring the onion masala, once
all the water evaporated and you see the oil in the pan that means onion masala
is done.
all the water evaporated and you see the oil in the pan that means onion masala
is done.
Let the onion masala cook
Onion masala is ready
10. Add cashew powder and mix, it gives gravy creamy texture and slightly
sweet, nutty flavor. It also enhances the flavor, aroma, and visual appeal and
also contribute to the rich color. (See below how to make cashew powder)
sweet, nutty flavor. It also enhances the flavor, aroma, and visual appeal and
also contribute to the rich color. (See below how to make cashew powder)
Add cashew powder
Cashew powder is added
11. Add about 2 cups of water and mix and cook.
Add water
Mix water with onion masala
Cook gravy
12. Wash and rinse green peas.
Wash green peas
13. Add green peas to the gravy and mix.
Add green peas in onion masala gravy
Mix green peas with gravy
14. Add 1 cup of water, salt and mix everything together.
Add water
Mix Green peas with water
15. Cover the pan and cook on medium heat for 10 to 12 minutes, stirring
periodically.
periodically.
Cover the pan and cook
Mix and check if green peas are cooked
16 . Add grated ginger, chopped green chilies and garam masala and mix, cover
the pan and cook for few minutes so that Ginger blend in the gravy.
the pan and cook for few minutes so that Ginger blend in the gravy.
Add grated ginger, chopped green chilies & garam masala
Mix ginger, green chilies & garam masala well
Cover the pan & cook for few minutes
Green peas are cooked
17 Add fried or sautéed paneer and 1 cup of water and mix well with green peas
curry. Paneer is going to absorb some water,
18. Cover the pan and cook for 5 minutes. If curry looks thick then add little
more water and bring to boil. If the curry watery then cook little longer.
Once you have the desired consistency of gravy turn the stove off.
curry. Paneer is going to absorb some water,
18. Cover the pan and cook for 5 minutes. If curry looks thick then add little
more water and bring to boil. If the curry watery then cook little longer.
Once you have the desired consistency of gravy turn the stove off.
Add sauteed paneer cubes
Mix Paneer cubes with Green peas
Cover the pan and let paneer cook
Muttar Paneer is cooked
19. When ready to serve heat and garnish with chopped Coriander leaves and
mix. Transfer Muttar paneer in serving dish and serve.
mix. Transfer Muttar paneer in serving dish and serve.
Sprinkle chopped coriander leaves
Mix coriander leaves
Muttar paneer curry is ready
Muttar Paneer
Tips:
1. Adjust the amount of paneer and green peas according to your preference.
2. See how to make paneer at home, if you prefer to make paneer at home.
1. Adjust the amount of paneer and green peas according to your preference.
2. See how to make paneer at home, if you prefer to make paneer at home.
How to make cashew nut powder:
1. In a pan on low heat add Cashew nuts. Dry roast cashews to take the moisture
out from the nuts but do not brown them. While starring frequently. (I split the
cashews)
2. Let the cashews cool down. Once cashews cool down transfer them in a the
grinder cup and grind them to make powder.
1. In a pan on low heat add Cashew nuts. Dry roast cashews to take the moisture
out from the nuts but do not brown them. While starring frequently. (I split the
cashews)
2. Let the cashews cool down. Once cashews cool down transfer them in a the
grinder cup and grind them to make powder.
In a pan add cashew nuts
Grind the cashew nuts
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In the grinder cup add, cashews
Cashew nut powder
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Tadka:
Tadka is a type of tempering with garlic and chili fried with ghee or butter. It is added to curry to enhance its flavor, aroma, and visual appeal and also contribute to the rich color.
Heat Muttar paneer curry before serving add tadka to the dish.
1. In a pan add ghee or butter and heat on low heat.
2. Add minced garlic and fry.
3. Add Kashmiri red chili powder and fry. (Kashmiri chili is mild and give nice
color to dish.
Tadka is a type of tempering with garlic and chili fried with ghee or butter. It is added to curry to enhance its flavor, aroma, and visual appeal and also contribute to the rich color.
Heat Muttar paneer curry before serving add tadka to the dish.
1. In a pan add ghee or butter and heat on low heat.
2. Add minced garlic and fry.
3. Add Kashmiri red chili powder and fry. (Kashmiri chili is mild and give nice
color to dish.
In a pan add butter of Ghee
Fry Garlic
Fry chili powder
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Add minced garlic
Add Kashmiri chili powder
& Fry
Garlic, Chili tadka
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Add chili tadka
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Mis tadka well
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Muttar paneer
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Kadhi paneer Paneer curry
Palak paneer (paneer with spinach) Shahi paneer
Paneer frankie (wrap) Crumbled paneer
Paneer pakoras (Fritters) Chapatti (Pulkha or roti)
Kadhi paneer Paneer curry
Palak paneer (paneer with spinach) Shahi paneer
Paneer frankie (wrap) Crumbled paneer
Paneer pakoras (Fritters) Chapatti (Pulkha or roti)
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