February 19, 2013

Mutter Paneer Masala


  • Paneer, cubed(frozen) 1 cup
  • Peas, frozen 3/4 cup
  • Tomatoes 2 nos.
  • Curd 1/4 cup
  • Green chillies 3 nos.
  • Ginger garlic paste 1 tsp
  • Red chilli powder 1/2 tsp
  • Dhaniya powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/2 tsp
  • Coriander leaves For garnishing
  • Lemon juice 1 tsp
  • Oil / Ghee 2 tblsp
  • Salt As needed

To Fry and grind to paste:

  • Onion,sliced 2 nos.
  • Cinnamon 1 inch
  • Elachi/cardamom 1 no.
  • cloves 1 no.
  • Jeera/cumin seeds 1 tsp
  • Pepper 10 nos
  • Oil 1 tsp


Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .

Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

Cook the peas for 2-3 minutes in high in a safe bowl. Stir in between for even cooking. Set aside.

Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft.

Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.

Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.

Add the cooked peas. Add the well beaten curd and mix well.

Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.

Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.


Do not over fry the masala powders which will turn the gravy bitter.

Adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!

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