Mutter Paneer – Recipe from Everest Kitchen King Masala Box

Mutter Paneer - Recipe from Everest Kitchen King Masala Box
Mutter Paneer – Recipe from Everest Kitchen King Masala Box

A couple of days ago I had some absolutely fresh Paneer at home but did not want to make any of the usual dishes; be it the Traditional Mutter Paneer, Paneer Bhurji, or Mughlai Paneer.

Everest Kitchen King MasalaWhile I was scratching my head wondering what to make, I spied a box of Everest Kitchen King Masala on the shelf and it had this creamy Mutter Paneer on the cover.

I immediately took it down and set about reading the recipe. I had most of the ingredients at home and so it became the dish of the day for dinner!

I made some minor modifications such as reducing the amount of ghee and not frying the paneer pieces, but that was a personal preference. It turned out super yummy and hence this blog post!


Serves: 4

Time: 45 Minutes


  1. Paneer – 250 gms
  2. Peas – 1 Cup
  3. Onion – 1
  4. Tomatoes – 2
  5. Green Chillies – 2
  6. Garlic Cloves – 2
  7. Grated Ginger – 1 tsp
  8. Cumin – 1 tsp
  9. Cashew Nuts – 5
  10. Red Chilli Powder – 1 tsp
  11. Turmeric – 1/2 tsp
  12. Everest Kitchen King Masala – 2 tsp
  13. Kasuri Methi – 1 tsp
  14. Poppy Seeds or Khus Khus – 1 tbsp
  15. Oil – 1 tbsp
  16. Ghee – 1 tbsp
  17. Salt to Taste


  1. Puree the tomatoes.
  2. Boil the peas.
  3. Cut the paneer into 1/2″ cubes.
  4. Slice the onion.
  5. Peel the garlic pods.
  6. Sllit the green chillies.
  7. In a wok, heat the oil.
  8. Add the onion slices and fry till transparent.
  9. Add the ginger, garlic pods, slit green chillies, poppy seeds, cumin seeds, kasuri methi, and cashew nuts.
  10. Stir-fry for 5 minutes.
  11. Set aside to cool.
  12. Once the fried onion-spice mix is cool, grind to a fine paste with a little water.
  13. In the same wok, heat the ghee.
  14. Add the paste and stir-fry for 2 minutes.
  15. Add the pureed tomatoes and stir-fry for 2 minutes.
  16. Add chilli powder, turmeric, and Kitchen King Masala.
  17. Stir-fry for 2 minutes.
  18. Add the boiled peas and paneer cubes.
  19. With a gentle hand, mix well.
  20. Add about 1/3 cup water and bring to a gentle simmer.
  21. Serve hot with rotis.

Mutter Paneer - Recipe from Everest Kitchen King Masala Box - 2

Methi Matar Malai (Fresh Fenugreek Leaves and Peas in a Creamy Gravy) – The Spicy Version

Methi Matar Malai
Methi Matar Malai

Methi Matar Malai is one those dishes that you will find on the menu of every “Mughlai” or “Punjabi” restaurant. In days of yore, there were two restaurants famous for Punjabi food in South-Central Mumbai; Pritam Da Dhaba in Dadar and Yogi in Chembur. My first memory of eating Methi Matar Malai was at Yogi.

I was fascinated by the rich creamy sweet ‘n’ spicy gravy that was served. I have tried in many places ever since and I have found that the taste varies from sweet to spicy. This is the spicy version simple because my family is not too fond of sweet gravies.

What I like about this dish is that it combines two ingredients that I would not normally consider putting together; bitter fenugreek and peas. Then there is the creamy gravy.

Traditional, Methi Matar Malai uses fresh cream in the gravy. I made the low calorie version that uses no cream and only milk to get the rich creamy taste.

Serves: 4

Time:  45 Mins


  1. Fresh Fenugreek Leaves – 2 Packed Cups
  2. Peas – 1 Cup
  3. Milk – 1.5 Cups
  4. Cashews – 10-12
  5. Ginger – 1/2″ piece
  6. Garlic Cloves – 3
  7. Green Chillies – 3
  8. Cinnamon – 1/2″ piece
  9. Cloves – 2
  10. Cumin Seeds – 1/2 tsp
  11. Pepper Corns – 4
  12. Green Cardamom – 1
  13. Oil – 1 tbsp
  14. Fresh Cream – 2 tbsp (optional)
  15. Salt to Taste



  1. Over medium heat, in a kadhai or wok, dry roast the cinnamon, cloves, pepper, cumin, and cardamom seeds for a couple of minutes.
  2. Let the spices cool and grind to a fine powder.
  3. Set aside.
  4. In the same grinder (if possible), grind the cashews, ginger, garlic, and green chillies to a smooth, thick paste using about 2 tbsp of water.
  5. Set aside.
  6. In the work used for roasting the spices, heat the oil.
  7. Add the fenugreek leaves and stir-fry till the leaves wilt.
  8. Add the green peas and about 1/4 cup of water.
  9. Cook covered till the peas soften.
  10. Now add the cashew paste and stir-fry for a couple of minutes.
  11. Add the dry roasted spice powder and salt.
  12. Stir-fry for a minute.
  13. Add the milk and mix well.
  14. Bring to a gentle simmer and turn off the heat.
  15. Add the fresh cream (if you are using it) and mix well.
  16. Serve warm with rotis or pulkas.


  • Add about 1/2 tsp of sugar if you like a touch of sweetness.
  • I have found that you do not need any cream because the cashew paste and milk give it the required richness.
  • If you don’t like to use too much cashew, substitute with 1/2 a sweet onion. Be sure to roast the sweet onion in a little oil before grinding.
  • I don’t boil the peas because they become mushy.
  • If you don’t mind a hint of bitterness, chop the fenugreek roughly (but not too fine) to release the bitterness.