Paneer Mutter Curry

This dish is another favorite from the northern region of India. It has been a crowd puller amongst both the veggies and the non-veggies alike. It’s a mash up of soft paneer & mutter dunked in a tomato based gravy. Definitely one of the dishes one must try out in India!!

Ingredients

200 gms  Paneer cubed ( Cottage Cheese)

1 Cup frozen and thawed green peas cooked

1 Onion medium

1 large tomato / 2 tbsp. Tomato puree

2 bay leaves

3-4 cloves

1 tsp. ginger and garlic paste

1 green chilli split

½ tsp. turmeric powder

1 tsp. chilli powder plus 2 tsp. kashmiri chilli powder for the colour

½ tsp. coriander powder

1 tsp. garam masala

1 tbsp. butter

2 tbsp.  Veg oil

Salt

Corriander leaves to garnish

 Fry the paneer pieces in the butter until light golden brown on both sides. Keep it aside.

Heat 1 tbsp. oil in a non-stick pan and add onions, green chilli, tomato and sauté for a while. Add ginger garlic paste and sauté till the raw smell goes off.

Take it off the flame and let it cool and then grind it to a paste.

 Heat oil in pan and add bay leaves, cloves and sauté for a minute.  Add the paste and cook till it turns golden brown and release oil. Add chilli powder, turmeric powder, coriander powder and salt. Saute for a while for about 5 minutes.

 Add green peas and 1 cup of water and cook in a high flame for 3 minutes with the lids closed.

Add paneer cubes and cook for about 5 minutes. (If you feel that the gravy is too thick you can add water to loosen the consistency).

Once the curry is done, add few chopped coriander leaves and stir. Close the pan and let the curry sit for a while. Garnish with coriander leaves when serving. Best served with Puloa/plain rice/rotis.