Paneer Mutter Recipe- Authentic Indian Peas & Cheese Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Mutter Recipe – Authentic Indian Peas & Cheese Curry

Hey everyone! If you’re craving a comforting, flavorful Indian curry, you have to try my Paneer Mutter. It’s a classic for a reason – tender paneer (Indian cheese) and sweet peas simmered in a rich, aromatic tomato-based gravy. I remember making this for the first time, trying to recreate my grandmother’s version, and it instantly transported me back to family dinners. It’s honestly one of my go-to recipes when I want something satisfying and relatively easy to make.

Why You’ll Love This Recipe

This Paneer Mutter recipe is a winner for so many reasons! It’s relatively quick – ready in under 30 minutes. The flavors are incredible, a beautiful balance of spice and sweetness. Plus, it’s a fantastic vegetarian option that even meat-eaters will adore. It’s perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup frozen green peas (about 150g)
• 3.75 oz (106g) khoya (solid milk), also known as mawa
• 12 oz (340g) paneer, cut into 1-inch cubes
• 6 oz (170g) red onion, finely chopped
• 6 oz (170g) tomato, finely chopped
• 1 inch fresh ginger, grated
• 3 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 2 tablespoons oil
• 1 tablespoon ghee (clarified butter)
• ?? cup heavy cream (about 60-80ml, adjust to desired creaminess)
• ?? cup finely chopped cilantro leaves (about 30-40g)
• 3 green cardamom pods
• ?? teaspoon cumin seeds (about ½ tsp)
• ?? teaspoon fennel seeds (about ½ tsp)
• 1 cinnamon stick
• 2 small bay leaves
• 1 teaspoon turmeric powder
• 1 ½ teaspoon salt (adjust to taste)
• 1 teaspoon cumin powder
• ?? teaspoon fennel powder (about ¼ tsp)
• 1 teaspoon coriander powder
• ?? teaspoon garam masala (about ½ – 1 tsp, depending on your blend)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Khoya (Mawa): This is the secret to the rich, creamy texture. It’s essentially solidified milk and adds a unique sweetness. You can find it at Indian grocery stores, or sometimes online. If you absolutely can’t find it, you can substitute with ricotta cheese (drained very well) but it won’t be quite the same.
• Paneer: Fresh paneer is best! It has a softer texture. If you can’t get your hands on fresh, store-bought paneer works fine, but I recommend soaking it in warm water for 15-20 minutes to soften it up before using.
• Fennel Seeds: Don’t skip these! They add a lovely, subtle anise-like flavor that’s so characteristic of North Indian cuisine. They really make this Paneer Mutter stand out.
• Garam Masala: Every family has their own garam masala blend. Feel free to use your favorite! The spice levels can vary quite a bit.
• Regional Variations: Spice levels in Paneer Mutter can vary. Some regions prefer a milder flavor, while others like a good kick. Adjust the green chili and garam masala to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Marinate the paneer cubes with salt and a pinch of turmeric powder. This helps with flavor and keeps the paneer soft. Then, gently fry them in a little oil until they’re lightly golden brown. Set aside.
2. In a large pan or pot, heat the oil over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant. Then, add the green cardamom, cinnamon stick, and bay leaves.
3. Add the chopped onions and sauté until they turn golden brown and softened. Stir in the ginger-garlic paste and green chili, and cook for another minute until fragrant.
4. Now, add the chopped tomatoes, salt, sugar, and turmeric powder. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Time to blend! Carefully transfer the tomato-onion mixture to a blender and blend coarsely – you want some texture, not a smooth puree.
6. In a clean pan, heat the ghee. Add the blended onion-tomato paste and grated khoya. Cook for about 2 minutes, stirring constantly, until the khoya melts and everything is well combined.
7. Pour in about 1-2 cups of water (depending on how thick you like your gravy). Add the fried paneer and frozen peas. Bring to a simmer.
8. Add the garam masala and simmer for another 5-7 minutes, allowing the flavors to meld together.
9. Finally, stir in the heavy cream and chopped cilantro. Adjust the seasoning to your taste.

Expert Tips

• Don’t overcook the paneer! It can become rubbery. A quick fry is all it needs.
• Toasting the whole spices (cumin, fennel, cardamom, cinnamon, bay leaves) really unlocks their flavor.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) and the khoya and cream for cashew cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of green chili and garam masala to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: For Navratri or fasting, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Paneer Mutter is best served hot with naan, roti, or basmati rice. A side of raita (yogurt dip) is also a lovely addition. Don’t forget a little extra khoya and a drizzle of cream for garnish!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Khoya and where can I find it?

Khoya, also known as mawa, is a solidified milk product widely used in Indian sweets and curries. You can find it at Indian grocery stores or online retailers.

2. Can I use frozen paneer instead of fresh? What adjustments should I make?

Yes, you can! Frozen paneer tends to be a bit tougher. Soak it in warm water for 15-20 minutes before using to soften it up.

3. How do I adjust the spice level of this Paneer Mutter?

Reduce or increase the amount of green chili and garam masala. Start with less and add more to taste.

4. Can this dish be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the paneer and peas just before serving.

5. What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook the paneer! A quick fry is all it needs. Marinating it in salt and turmeric also helps.

6. What rice or bread pairs best with Paneer Mutter?

Basmati rice, naan, or roti are all excellent choices.

Enjoy! I hope you love this Paneer Mutter as much as my family does. Let me know in the comments how it turns out for you!