While 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!
Time: 45 Minutes
- Paneer – 250 gms
- Peas – 1 Cup
- Onion – 1
- Tomatoes – 2
- Green Chillies – 2
- Garlic Cloves – 2
- Grated Ginger – 1 tsp
- Cumin – 1 tsp
- Cashew Nuts – 5
- Red Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Everest Kitchen King Masala – 2 tsp
- Kasuri Methi – 1 tsp
- Poppy Seeds or Khus Khus – 1 tbsp
- Oil – 1 tbsp
- Ghee – 1 tbsp
- Salt to Taste
- Puree the tomatoes.
- Boil the peas.
- Cut the paneer into 1/2″ cubes.
- Slice the onion.
- Peel the garlic pods.
- Sllit the green chillies.
- In a wok, heat the oil.
- Add the onion slices and fry till transparent.
- Add the ginger, garlic pods, slit green chillies, poppy seeds, cumin seeds, kasuri methi, and cashew nuts.
- Stir-fry for 5 minutes.
- Set aside to cool.
- Once the fried onion-spice mix is cool, grind to a fine paste with a little water.
- In the same wok, heat the ghee.
- Add the paste and stir-fry for 2 minutes.
- Add the pureed tomatoes and stir-fry for 2 minutes.
- Add chilli powder, turmeric, and Kitchen King Masala.
- Stir-fry for 2 minutes.
- Add the boiled peas and paneer cubes.
- With a gentle hand, mix well.
- Add about 1/3 cup water and salt.
- Mix well and bring to a gentle simmer.
- Serve hot with rotis.