Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.
Peas 250 g
Paneer or cottage cheese 200 g, cut into cubes
Tomatoes 2 medium
Onion 1 large
Garlic 5 cloves
Ginger 1” piece
Green chillies 2, split
Coriander leaves for gatnish
Turmeric 1/2 tsp
Red chilli powder 1 tbsp
Oil 2 tbsp
Cumin seeds 1 tsp
Salt to taste
Grind the onion, tomatoes, ginger and garlic in a blender.
Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.
Add the turmeric and red chilli powder and cook till blended in well, about two minutes.
Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.
Cook covered on a low flame till the gravy thickens.
Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.