Mutter Paneer is one recipe which I recently tried and have had a great satisfaction with the taste.There is no proper source for this recipe as I saw this in a TV show then from a book, finally I mixed up these 2 and came up with my version of mutter paneer masala which suits our taste. I always wonder how restaurant gravies alone are so creamy and tasty. Later I found that cream does the magic and gives a richness to the gravy, if you dont have fresh cream alternatively you can use milk too.
1.Heat a pan with oil, Saute the ingredients under 'to grind' until onions are browned and tomatoes shrink and its mushy. Cool down and grind with little water to a fine paste.
2.Pressure cook peas until soft for 3 whistles and keep aside. Toast paneer cubes in a dosa tawa and drain in a tissue paper. [I didnt transfer to hot water this time still it was soft].
3.Now heat a pan with remaining oil, add jeera let it crackle, then add ginger garlic paste and fry for a minute. Then add onions, green chillies and fry till onions turn light brown.Add the grinded tomato onion paste and mix well. Add chilli, coriander, garam masala, turmeric powder and allow it to boil for 3-5mins.
4.When the mixture gets thickened add 1/2 cup water(adjust according to the thickness of the gravy) and mix well. Add required salt, allow it to boil and simmer for 5 mins.Now the mixture will start leaving out oil.
5.At this stage add cream or milk then toasted paneer, cooked peas and mix well till the gravy is coated with paneer and peas. Simmer for 2mins then garnish with kasoori methi and coriander leaves and switch off.
I am sure you will also be surprised like me with this creamy mutter paneer masala, it is very tasty and sure a better alternative to the usual Paneer Butter Masala.
- For the peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies - Got this tip from my cousin and it worked too.
- I didnt have fresh cream so used malai(paal aadai) which was saved for making butter. If you are taking malai directly from milk then mash it well then add it to the gravy. The cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
- This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis. After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast :)