Ingredients
The following ingredients have 4 Servings
- 1 Cup Green Peas
- 200 Grams Paneer
- 2 Pinch Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1 tsp Garam Masala
- Salt (As Required)
- 1/2 tsp Sugar
- 1 tsp Kasuri Methi Leaves
- 1 Cup Water
- 1 tbsp Oil
- 1 Onion
- 2 Tomato
- 3 Flakes Garlic
- 1 Small Piece Ginger
- 10 Cashew
- 2 tbsp Oil
- 1/2 tsp Jeera
- 1 Cinnamon
- 2 Cardamom
- 2 Cloves
- 1 Bay Leaf
- 1 Green Chilli
Instruction
- Chop onion and tomatoes roughly. Also, peel the skin of ginger, garlic and slit the green chilli. Then measure and keep all the ingredients ready.
- Slice the paneer into desired shape and size. To a pan, pour 1 tbsp of oil and add onion, ginger, garlic and cashews. Saute till the onions turn translucent.
- Add the tomatoes and saute till mushy. Once it cools down, transfer everything to a mixer.
- Now grind it to a smooth paste. Heat 1.5 tbsp of oil and season with jeera, cinnamon, cloves, cardamom and bay leaf.
- Add the green chilli and the grounded onion - tomato paste. Now add turmeric powder, chilli powder, coriander powder, garam masala powder and required salt. Pour 1 cup of water, mix everything well and cook for 5 minutes in low flame, until the oil separates and the gravy thickens.
- Add the green peas (I used frozen peas) paneer and cook for another 2 minutes.
- The gravy would have thickened now. You can see the peas and paneer would have blended well with the gravy. Finally, add sugar and kasuri methi leaves and add to the gravy.
- Serve this Mutter Paneer Recipe with Coconut Milk Pulao.
