Mutter Paneer Recipe

Prepare paneer and vegetables

If using block paneer, cut into 1-inch cubes. If frozen peas, thaw. Finely chop the onion, rough-chop the tomatoes, grate or finely chop ginger and garlic, finely chop green chili and cilantro.

Optional quick pan-fry paneer

For firmer paneer and slight browning (optional): heat 1 tbs oil in a nonstick skillet over medium-high. Lightly pan-fry paneer cubes 2–3 minutes per side until golden. Transfer to paper towel and set aside.

Heat remaining 1 tbs oil (or ghee) in a deep skillet or kadhai over medium heat. Add cumin seeds and bay leaf; let them sizzle 10–15 seconds until fragrant.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, about 6–8 minutes until the onion is soft and beginning to brown.

Add the grated ginger and garlic and chopped green chili. Cook 1–2 minutes until raw aroma disappears.

Add turmeric, red chili powder, ground coriander and stir for 30 seconds to bloom the spices.

Add chopped tomatoes and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until tomatoes break down and oil starts separating from the masala. If mixture looks dry, add 1–2 tbs water to prevent burning.

Optional: For a smoother, creamier gravy, transfer the cooked tomato-onion mixture to a blender, blend until smooth (add 1–2 tbs water if needed), then return to the pan.

Add the peas to the masala and stir to coat. Pour in 1/2 cup water, reduce heat to low, cover and simmer 4–6 minutes (fresh peas may take a couple more minutes) until peas are tender.

Gently add the paneer cubes to the simmering gravy. Stir carefully to avoid breaking the cubes. Simmer uncovered 3–4 minutes so the paneer heats through and absorbs flavors.

Stir in garam masala, black pepper, salt to taste (adjust as needed), and fresh cream or whisked yogurt if using. Cook 1 minute more on low heat—do not boil vigorously if using cream or yogurt to prevent splitting.

Finish with lemon juice and chopped cilantro. Give a gentle stir and remove from heat.

Serve Mutter Paneer hot with steamed basmati rice, jeera rice, roti, or naan. Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water.