Mutter Peas Masala / Paneer Peas curry

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Mutter Peas Masala / Paneer Peas curry
Today recipe is from Tarla Dalal’s cookbook “Paneer” for Blogging Marathon “Cooking from a cook” theme.  This delicious version is very simple to make but as its own flavours.. Try this once and sure you will save it in your top menu list…
Total time: 35 minutes
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 ~ 5
Sources: Paneer by Tarla Dalal

3 Cups Paneer, cut into cubes
1 cup Fresh or cooked green peas or frozen peas
1 tsp kasuri methi
¼ cup onions, chopped
1 green chili, chopped
2 tbsp butter

To be ground into a paste
1 cup onions, chopped
1 inch ginger piece
6 ~ 7 garlic cloves
2 tbsp broken cashews

Other Ingredients:
2 cups tomato puree
1 tsp Red chili powder
1 tsp cumin powder
½ tsp garam masala
1 tbsp honey
¼ cup milk
¼ cup fresh cream
1 tbsp oil
salt to taste


Boil 5 ~ 6 medium size toamtoes with required water for 5 ~ 10 minutes.
Drain and Peel the skin, Puree it using blander and strain the same and discard the residue.
Roast the paneer with required oil till slight brown in color.
Grind the grinding ingredients into fine paste.


Heat the oil in a pan, add ground paste and cook till it is light brown in colour.
Add chili powder and tomato puree and cook it for few minutes.
Add cumin powder, garam masala powder and ½ cup of water and cook for some time till the oil separates from the masala. Keep it aside.
In another pan, melt the butter, add crushed kasuri methi, onions, green chili, and cook till the onions are lightly browned.
Add fresh or cooked peas and fry for few minutes.
Add this to the tomato gravy along with honey, milk, cream and paneer. Adjust salt to taste and bring the mixture to boil.
Serve hot with rotis or naan.

Mutter Peas Masala / Paneer Peas curry

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