Asian Healthy Eating Indian Recipes Vegetarian

Mutter Paneer

Mutter Paneer

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.

Mutter Paneer

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!

Mutter Paneer

Serves 2-4


• 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.

Mutter Paneer

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”

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 !!!

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?

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.

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,

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.

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