Mutter Paneer Recipe - Restaurant Style Recipe

Ready to eat: 35 min
Nia Bennett | Aug, 28 2018

This restaurant style, delicious, mutter paneer recipe is so effortless but incredibly tasty which makes it a perfect dish to make for your next meatless Monday or in your meat free meal ideas list.

Traditionally mutter paneer is considered as a ‘shahi’ dish. Shahi meaning royal and once you’ve tried this creamy, silk sauce you’d know why this is not only an Indian favourite but all in all a five star vegetarian recipe.

Mutter paneer is ready to be served with Indian breads: naans, parthas or pooris. This recipe can convert even a staunch meat eater into a lover of vegetarian food. It’s great for kid and an exceptional choice to make for any dinner party.


Serves: 4

  • 1 tbsp vegetable oil
  • 1 teaspoon cumin
  • 8-9 cashew nuts
  • 1 tsp ghee (optional)
  • 300 gm fresh paneer cubes
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 2 onions
  • 5 medium sized tomatoes
  • ¼ tsp turmeric
  • 2 tsp ground coriander
  • 1 tbsp salt, add more as per preference
  • 150g fresh or frozen peas
  • 1 tsp garam masala
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1 tsp sugar
  • 2-3 tbsp fresh cream
  • 1 tsp kashmiri chili powder (optional)


Prep: 10 min > Cook: 25 min > Ready to eat: 35 min

  1. Heat the oil in a frying pan over medium heat and then toss in cumin, fry them for ten seconds and toss in the cashew till it looks light gold in colour.
  2. Next toss in the chopped red onions, season it with salt, chopped ginger, turmeric, homemade garam masala, coriander powder and cook them for a minute and then add the chopped tomatoes. Stir all the ingredients and let it cook for an additional two to three minutes.
  3. Allow the mixture to cool and then blend the fried ingredients in a smooth sauce and transfer back into the saucepan.
  4. Let the liquid cook on a low flame for ten to fifteen seconds and then sprinkle dried and crushed fenugreek leaves, toss in the cooked peas, sugar and paneer.
  5. Allow the gravy to cook for fifteen to twenty minutes on a medium low flame and then add the cream and let it cook on a low flame for another two to three minutes. Finally add a teaspoon of ghee and garnish with some chopped mint leaves.<

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