Paneer mutter masala is one of most popular dish in North India. Paneer is one of the most liked ingredient to adults as well as kids. There are varieties of paneer recipes like paneer butter masala, methi paneer mutter masala, paneer tikka masala, palak paneer, chili paneer masala and so on. This recipe is a considered as a delicacy and prepared only on special occasions. It is also one of the most sought out dish in restaurants. The recipe looks very appealing in its orange red color gravy which is generally due to food coloring. However I have used beetroot to get the same color to the recipe. The main ingredient in the recipe is paneer and mutter which is added to a rich tomato based gravy with spices, cashew nut and cream. The wonderful aroma due to spices and awesome taste of curry is extremely appetizing. The curry goes very well with Naan, Poori, Parathas and plain or jeera rice. If you are not a fan of paneer, you can use Tofu instead. Prepare this dish to celebrate your special days with family and friend, however indulge at your own risk.
- 360g Paneer cut into 1'' cubes
- 1/2 tsp Ghee
- 3 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2 cup Onion fine chopped
- 1 tbsp Ginger & garlic each fine chopped or paste
- 1/2 tsp Turmeric powder
- 2 tsp Coriander and Cumin powder each
- 2 tsp Paneer butter masala powder store bought
- 2 cup Peas (mutter) frozen one
- 2 tbsp Crushed kasoori methi
- 1/2 tsp Garam masala powder
- 2 tbsp Honey
- Salt to taste
- 3 tbsp Cream optional
- 2 tbsp Oil
- 7 medium Tomatoes chopped
- 3 tbsp Beetroot grated
- 2 Bay leaves
- 1'' Cinnamon Stick
- 1 floret Javitri (Mace)
- 1 Black cardamom
- 2 Green cardamom
- 2-4 Cloves
- 1/4 cup Cashew nuts
- 1 tsp Salt
- 2 Whole red chili
- Whole spices required for the curry.
- Heat one tbsp oil in a kadhai or frying pan at medium heat. Once it's hot, add bay leaves, black and green cardamom, mace, cloves, cinnamon sticks and whole red chili. Saute it for few sec. Add tomatoes, beetroot and 1 tsp salt.
- Saute and cook till the tomato gets mushy. Once it's done, transfer it into a grinder jar. Add 5-6 ice cubes and let it cool down.
- Grind the gravy mix and bring it to a puree consistency. Strain it using a big strainer. Keep aside.
- Meanwhile, in the same kadhai or frying pan, heat 3 tbsp oil at medium heat. Once it's hot, add cumin seeds and 2 bay leaves. Wait till cumin seeds turn brown in color. Add onion, ginger-garlic paste and 2 tsp salt and stir.
- Saute the onion till it turns golden in color. Stir occasionally to avoid it getting burnt. Add coriander and cumin powder, paneer butter masala powder and turmeric powder. Saute for 30 sec. Add strained tomato puree which we made earlier in step 4. Cook it while stirring for about 2 minutes.
- Add 2 cups of water, peas (mutter) and crushed kasoori methi into it. Stir, cover it and let it cook for 1 more minute.
- Meanwhile, cut the paneer into 1/2" cubes. Heat 1/2 tsp ghee in a nonstick pan at medium heat. Add cut paneer and roast it from all sides till it has a light golden color. (Drop the roasted paneer immediately into warm water to avoid it getting dried in case your gravy is not ready.)
- Add the roasted paneer to the curry and stir. Add garam masala powder and honey. Cook and stir for 2 minutes. Adjust the curry consistency and salt as per your taste.
- Finish with cream or cashew nut paste. Keep covered after done cooking for 20 minutes before serving.
- Delicious paneer mutter masala is ready to serve.
- Serve it with rice, roti , naan , poori or paratha.
- To avoid paneer getting dry, drop it immediately into warm water in case gravy is not ready and you want to use it later.
- If you are using fresh mutter, boil it till it gets slightly soft along with a little salt before using it in the curry.
- You can replace paneer with tofu if you don't like paneer.
great
Thank you!