Friday, April 3, 2009

Mutter Paneer - Peas and Cottage Cheese Curry

Come winter and the markets would be flooded with what the vegetable vendors called "delli walle mutter" (green peas from Delhi). The Delhi green peas were indeed very sweet and tender, we used to love eating them straight out of the pod!

My mum would make lovely peas patties - one December when we had the family New Years party at our place, we pestered mum to include that in the menu. Now, shelling enough peas to make patties for a huge family of 23 was no easy task and we - a gang of 6 cousins - assured her that we would help.

Of course (and needless to say), in a short time, none of us were shelling the peas - someone found a worm in a pod and put it on another's neck, fights erupted and the group broke away. But the peas did get shelled (courtesy mum and aunts) and the patties duly devoured by the ones who demanded them.

It's been years since I have even laid my eyes on green peas in pods, the frozen ones suit me just fine! And my kitchen is incomplete with them frozen green peas and frozen paneer, they come in very handy especially when I am caught with no veggies!

Mutter Paneer is something I make very often. This version results in a very creamy gravy without any cream, very restaurant - like without the calories.

Peas - 1 cup
Paneer - 1/3 cup
Onion - 2 medium sized, chopped
Ginger and Garlic paste - 1 tsp each
Tomato - 1 large, chopped
Cashewnut powder - 2 - 3 tbsp
Low Fat Milk - about 100 ml
Red chilli powder - 1/2 tsp (or to taste)
Turmeric powder - 1/4 tsp
Cumin seed powder - 1 tsp
Coriander seed powder - 1 tsp
Kitchen king masala - 1 1/2 tsp (I use Everest Kitchen King masala)
Kasoori methi - 1/2 tsp
Oil - 1 tbsp
Salt - to taste


In a pan, dry roast the kasoori methi and crush it to a fine powder. Set aside.

Heat oil and fry the ginger garlic paste till fragrant. Next, saute the onion till it turns pink. Then add the chopped tomato and fry till the tomatoes become mushy.

Grind the above to a fine paste, using some milk to assist in the blending.

Return the paste to the pan and add the cashew nut powder. Stirring constantly, fry the paste till the oil separates.

Add all the dry masalas, salt and sugar and fry for a further 2 mins.

Then, add the peas, the milk and some water and cook for about 5 mins. Finally, add the paneer and the kasoori methi and cook for a further 5 min - add water depending on how thick you want the gravy to be.

Serve hot with rotis/naans or jeera rice.
Let's Go Nuts: Cashewnuts is being hosted by Poornima this month, so cook with cashews and send it to her by April 30! Needless to say, this is my entry to the event.


  1. Looks yummy, I love the combo.

    Poornima is hosting? Didn't know that, will check it out. I have a Matar Paneer in my draft too, waiting for some event, in fact waiting for RCI! :D

    LOGO FOR FROZEN DESSERTS needed soon lady!!!

  2. Hey thank for taking time and dropping by....
    love to be a part of the event....let me make th refreshing....

  3. hmmm...who dare to dislike mutter paneer ? haha..i love too ...pleasure seeing and tempting me to try next day..

  4. Delicious mutter paneer..Looks so tasty..

  5. Rich paneer dish, love anything with paneer n peas..lovely dish..

  6. with kitchen king masala, i know how this gravy would have tasted! looks too good and very tempting.

  7. Looks lovely! Delicious recipe!

  8. A very yum Indian dish Aqua..With methi n creamy milk the combo would be so very flavorful..:)
    Have a great weekend..!!

  9. good one .. I just love mutter ..

  10. Another favourite one! Would really wanna try this recipe! :)

  11. thank you for dropping by!

    Asha, hope you like the logo :)

  12. looks yummy and rich Aqua!!!

  13. Love your blog too. Would love to follow.

  14. Cottage Cheese is a new for me, I've honestly never had it this way, sounds so interesting.. I must try it.

  15. yummy :)low fat version sounds good

  16. looks this dish..

  17. great combo of paneer and cashews. This recipe is a keeper :)

  18. paneer mutter is always a welcome dish. Love it with chapatis. Thks for dropping by.

  19. Thanks Ramya, Hema, Smitha, Vandana, A&N.

    Girl Japan, cottage cheese is actually milk that is curdled by adding lemon or vinegar to it, you can find more info at:

  20. thanks for this low-fat variation of a traditional favourite.

  21. wow..looks yummy! a low fat dish..i am gonna book mark this recipe:)


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