Mutter paneer is probably the most frequently ordered vegetarian dish in Indian restaurants.

The mild flavors of the paneer (cottage cheese) and peas in it, marry beautifully with the delicious tomato-based sauce of this curry! Mutter paneer is a great side dish in a non-vegetarian meal but also the perfect main dish in a vegetarian one. Serve it with chapati, paratha, or naan or even on a bed of plain boiled basmati rice.


  • 2 large onions (cut into quarters)
  • 3 medium-sized tomatoes (cut into quarters)
  • 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  • 1 pound paneer (cubed)
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 tsp turmeric powder
  • 2 teaspoons garam masala
  • 2 green chilies (finely chopped)
  • 1/2 pound shelled peas
  • 1 1/2 cups water (hot)
  • Salt (to taste)
  • 3 tablespoons heavy cream
  • Garnish: 1/3 cup fresh coriander leaves (finely chopped)

Make and serve it in your home and you've got a sure crowd pleaser!


Steps to Make It

  • Gather the ingredients.
  • Grind the onions into a fine paste in a food processor. Keep aside.
  • Next, grind tomatoes into a fine paste and keep aside.
  • Heat 2 to 3 tablespoons of the vegetable oil in a deep pan and gently stir-fry the cubes of paneer till golden.
  • When golden, remove onto a paper towel and keep aside.
  • In the same vessel, heat the remaining 2 to 3 tablespoons of the vegetable oil and add the onion paste. Fry till it turns light brown. You will need to stir frequently to avoid the paste burning. Also, do not over-fry as it will turn bitter and ruin the curry. Another hassle-free way to do this is to chop the onions finely and then saute till pale golden, then grind in the food processor.
  • When the onion paste is fried, add tomato paste, ginger and garlic paste, and saute for another 2 minutes.
  • Next, add the coriander, cumin, turmeric, and garam masala powders, and the finely chopped green chilies and sauté, stirring continuously, till the cooking oil begins to separate from the masala (spice mixture).
  • Now add the peas to the masala and fry for 2 to 3 minutes.
  • Then add the previously fried paneer, hot water, and salt, to taste, reduce the heat to a simmer and cook till the gravy thickens.
  • When the gravy is as thick as you would like, turn off the heat and stir in the cream.
  • Garnish with coriander leaves and serve with chapati, paratha, naan, or jeera rice.

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