Mutter Paneer Makhani
This Mutter Paneer Makhani recipe brings together soft paneer and green peas in a rich, creamy tomato-based sauce. It's a comforting Indian classic that's perfect for a weekend dinner.
Ingredients
- 200 grams paneer
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick (2-inch piece)
- 2 medium onions
- 1 tablespoon fresh ginger paste
- 1 tablespoon fresh garlic paste
- 400 grams canned diced tomatoes
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon dried fenugreek leaves (kasoori methi)
- 0.5 cup water
- 1 cup frozen green peas
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
Instructions
- Cut 200 grams paneer into 1-inch cubes. You can shallow fry these until light golden brown if you prefer, or use them as is. Set aside.
- Peel 2 medium onions and finely dice them. Set aside.
- Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add 1 teaspoon cumin seeds, 2 bay leaves, 2 green cardamom pods, 1 black cardamom pod, and 1 cinnamon stick. Cook for about 30 seconds until the spices are fragrant.
- Add the finely diced 2 medium onions to the pot and cook, stirring occasionally, for 8-10 minutes until they turn light golden brown.
- Stir in 1 tablespoon fresh ginger paste and 1 tablespoon fresh garlic paste. Cook for 1-2 minutes until the raw smell disappears.
- Add 400 grams canned diced tomatoes (including their juice), 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.5 teaspoon garam masala, 0.5 teaspoon dried fenugreek leaves (kasoori methi), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well.
- Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the oil starts to separate from the masala.
- Remove the bay leaves and whole cardamom and cinnamon sticks from the cooked masala. Let the mixture cool slightly, then carefully transfer it to a blender. Blend until a smooth puree is formed. If needed, add a small splash of water to help blend.
- Pour the pureed masala back into the clean pot. Add 0.5 cup water and bring to a gentle simmer. If the sauce is too thick for your preference, you can add a little more water.
- Add 1 cup frozen green peas and the reserved 200 grams paneer cubes to the simmering sauce. Cook for 5-7 minutes, allowing the peas to cook through and the paneer to warm.
- Stir in 0.5 cup heavy cream. Cook for another 2-3 minutes, just until the sauce is heated through and the cream is incorporated. Do not boil vigorously after adding the cream.
- Taste and adjust for salt and pepper if needed. Transfer the Mutter Paneer Makhani to a serving bowl and garnish with 2 tablespoons fresh cilantro leaves. Serve hot with naan, roti, or steamed rice.