Wednesday, September 5, 2012

Mutter Paneer - Type 2


Fresh Paneer - 250 gms
Fresh Green Peas - 1 cup
Cumin Seeds - 1 tsp
Kasoori methi - 3 tbsps
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1 1/2 tsps
Red Chilli Powder - 1/2 tsp
Sugar - 1tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Onions - 3
Tomatoes - 2
Green Chillies - 2
Garlic Cloves - 5
Ginger - 1" inch piece
Cashew nuts - 8, soaked in 1/4 cup warm milk for atleast 30 minutes


  1. Boil green peas with little water until cooked and still holds shape.
  2. Grind all the ingredients except cashew nuts into smooth paste without adding water.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste.
  5. Add turmeric powder, coriander powder, cumin powder, garam masala powder, sugar, red chilli powder and salt. Mix well.
  6. Cover the pan with a lid and let it cook on medium flame until the raw smell disappears.
  7. Meanwhile, grind cashewnuts with milk into a smooth paste.
  8. Add this ground paste to the cooking gravy.
  9. Adjust the consistency of the gravy by adding little water.
  10. Cube paneer and add them into boiling water. Add a pinch of salt and turmeric to the water, to make paneer softer. Keep it covered for 5 minutes.
  11. Strain out the water from and add the paneer pieces into the cooking gravy. Mix well
  12. Sprinkle kasoori methi and mix.
  13. Serve hot with rotis/phulkas/puris of your choice.


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