Mutter Paneer Recipe

Prepare paneer and peas

If using frozen peas, thaw under running warm water or soak for 5 minutes. Cut paneer into 1/2-inch cubes. To lightly brown (optional), heat 1 tablespoon oil in a nonstick pan over medium-high heat and shallow-fry or sauté paneer cubes until golden on two sides, about 3–4 minutes; remove and drain on paper towel.

Chop vegetables

Finely chop the onion and tomatoes. If using green chili and cilantro, chop them now and keep ready.

Heat remaining 2 tablespoons oil or ghee in a wide skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add finely chopped onions and sauté, stirring frequently, until they turn translucent and begin to brown at the edges, about 6–8 minutes.

Add ginger and garlic paste and sauté for 30–45 seconds until the raw smell disappears.

Stir in turmeric, red chili powder, ground coriander, and salt. Cook the spices for 30–45 seconds, stirring constantly so they do not burn and become bitter.

Add the chopped tomatoes and cook until they break down and oil starts to separate from the masala, about 6–8 minutes. If the mixture becomes too dry, add 2–3 tablespoons of water to help tomatoes soften.

Add green peas and stir to coat them in the masala. Pour in 3/4 cup (180 ml) water first to deglaze the pan, then add remaining water gradually to reach desired gravy consistency (total about 3 cups). Bring to a gentle simmer.

Once simmering, add the browned or fresh paneer cubes, gently folding them into the gravy so they are coated but not broken. Simmer for 4–5 minutes to allow paneer to absorb flavors and peas to cook through (if peas were fresh). If using frozen peas, simmer 3–4 minutes until heated through.

Stir in cream or whisked yogurt off the heat (if using yogurt, temper it by mixing a few tablespoons of hot gravy into the yogurt first). Heat briefly for 1–2 minutes without boiling hard (to prevent curdling of yogurt). Adjust salt to taste.

Sprinkle garam masala, chopped cilantro, and a squeeze of lemon juice if using. Give a gentle stir and remove from heat.

If you prefer a smoother gravy, before adding paneer you can blend the cooked onion–tomato masala into a fine puree, then return to the pan and continue with peas, water, paneer, and finishing steps.