Paneer is an ingredient common across South Asian cuisine. It has, for instance, played a role in Indian cuisine – notably North Indian – for centuries, despite Indian food being particularly prone to development and change. Mutter Paneer, paneer with peas, is perhaps the best known of all these dishes – especially in the West – and since it’s such a quintessentially Indian ingredient, it seemed offensive to ignore paneer any longer!
Paneer is essentially a fresh curd cheese made using milk, a food acid (usually lemon juice) and salt. Indeed, of all the many cheeses in this world paneer is probably the simplest – for more information on how to make paneer click here… Simple to make it may be, but paneer is also widely available in shops at a cheaper price than other cheeses.
As you might imagine the flavour of paneer isn’t exactly robust; it foregoes any sort of ageing process and contains no rennet. Instead, its firm, meaty consistency and mild taste make it a satisfying and exemplary vehicle for flavour, perfect in this sort of dish. Enjoy!
• 250g paneer, in large cubes
• 2 medium waxy potatoes, cubed
• 100g garden peas
• 1 onion, finely sliced
• 3-4 cardamom pods
• 3-4 pepper corns
• 2 cloves
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp whole cumin, ground
• 1 tsp garam masala
• ½ tsp salt
• Oil or ghee
1. Heat the cardamom, mustard seeds, pepper corns an cloves in 3 tbsp of oil or ghee. Once you’ve released their fragrance add the onion and cook for 5-10 minutes over a medium heat. Meanwhile, begin to fry your cubes of paneer in a little oil, cook them until golden brown.
2. Add the turmeric and cumin to the onions, followed by a splash of water to create a masala. Add the potatoes and cook with a lid on until soft – you may need to keep adding water.
3. Stir in the peas, garam masala, salt and golden-brown paneer and serve alongside chapatis and yoghurt.
Cost: As mentioned above, paneer is a relatively inexpensive ingredient. As such, this vegetarian option is a filling and cheap alternative to something like a chicken curry. Indeed, the entire dish should set you back no more than £2.50.
42 replies on “Mutter Paneer”
Ooooooohhhhhhh one of my favourites, yummy, creamy, squeaky, cheeseyness. Barbecuing tonight but now I want curry!!!
I always want curry.
The result looks so yummy! I’m salivating! And yes, being an indian and a veggie – paneer is my favorite – chicken equivalent for veggies 🙂
You could even add some finely chopped tomatoes and cook with onions for a bit of tang 🙂 top it with freshly squeezed lemon juice n coriander 🙂 the paneer looks delicious !!!
Exactly! That sounds lovely, though I do tend to really try and get down to some sort of traditionalist approach, as much as possible.
Love Mutter paneer!
I was just craving this yesterday! Now I have no choice but to make some. Thanks for the recipe! The pictures are awesome, too 🙂
That’s evening meal for Friday sorted…
I have enough already in need of eating to deal with tonight and Thursday. It looks special and I’ll report back!
This is my favorite Indian dish. Thanks for sharing! I’ve been looking for a good recipe for it. Can’t wait to give it a try!
I hope you like it!
I make this cheese often but serve it mediterranean style with olive oil etc…never thought of it as paneer, but of course it is! Lovely dish, looks so beautiful.
Fantastic! I shall have to try your method of preparation.
LOVE PANEER. Oh this dish looks right up my alley. Thanks for sharing, Mr. Feeding.. 🙂
I had this for the first time courtesy my local Indian restaurant this past weekend-it was delish! Would be fun to make-thanks for the recipe!
Got addicted to Indian food while living in London for a couple years. Mutter Paneer was always a fav, but I can no longer tolerate dairy. Thinking of maybe trying this recipe but subbing in tofu for the paneer…? Has anyone tried that; or any other suggestions?
That’s a shame. Yes, I’m sure that would be lovely.
You could try making paneer with buffalo milk (available from Waitrose) which Laverstock farm claim is more digestible than cow’s milk. I have used their buffalo milk to make indian sweets which are lovely.
I actually have all the ingredients I need to make this at home! (except for the paneer, that is, but that should be easily fixed 🙂 ) Looks super delicious, excited to try this recipe!
Yum, I love Indian food so much, and this looks great! I’ve always wanted to try making paneer from scratch, but maybe I should try something like this first so I know what I’m aiming for 😉
I may pop up a ‘how to’ at some point. Yes, give it a go!
It all looks rather nice and I’m sure also tasted great. Nice recipe.
It tasted delicious.
I love your Indian recipes and look forward to trying this one.
Thanks! There are plenty more to come.
pretty picture of your dish. nice photography
Nice! Did you end up using ghee or oil, Frug? K
I tend to use oil – I’m not allowed to use ghee… 😀
For some reason you haven’t been showing up in my feed and I’ve been missing a few good posts! I’ll have to give this one a go at some point.
that’s a shame! Please let me know if you like it.
The spices added tot his dish sounds absolutely amazing.
One of my favorite dishes – Thanks for sharing your recipe and photos.
My pleasure as ever!
Oooh I do love paneer and muttar paneer is one of my fave dishes. Also saag paneer (spinach) which I fool myself into thinking is healthy,
Heh – it’s deceptive! I’ll have to try making my own paneer and so a saag paneer in your honour!
I’ve done a post on how to make it. I’m sure you can manage as it’s dead simple. And then make some ras malai with the leftover paneer.
I’ll definitely give it a go soon – actually, I can’t wait!
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