Mutter Paneer is the dish I always order in an Indian restaurant. Meat eaters generally get food envy when they taste my amazing vegetarian curry. Paneer has become more popular over the past few years, or at least it has in the UK. Paneer is perfect with Indian spices and not normally eaten on its own like normal western cheeses.
Also known as Matar paneer, this is a north Indian curry with peas and has a tomato base sauce. Paneer is simple to make at home but also readily available in the supermarkets. It’s made from milk and lemon which gives it that zesty taste.
I buy mine from the Asian store in Munich. My boyfriend was so happy when we moved here and saw it in the supermarket.
This is a good curry to start with if you aren’t familiar with Indian vegetarian cooking and spices. It’s quick, easy and will really impress your guests.
I have written a post about Indian cooking tips. This will save at least 5-10 minutes when making this curry. In this post I share some of my useful tips and kitchen secrets, which I have learnt from my mum.
Mutter Paneer can be served with rice, naan bread or paratha due to the thickness of the bread. I also dish this up with Gujarati Kachumber salad or an Indian onion salad.
You must try making this Indian cheese and pea curry to see for yourself how good it tastes. Be warned though, you will be so much more critical the next time you order it in an Indian restaurant.
I like to cook this dish in the morning to allow all the flavours to infuse into the paneer. Plus, it means you don’t smell of Indian food all day. Don’t worry if you don’t have time to cook it in the morning, it also tastes just as good when served immediately.
Please leave me a comment and rate this recipe if you like it, I want to know if you love curry as much as I do! Share your pictures on Instagram with #prettyvegetarian.
Mutter Paneer – Spicy Indian cheese and pea curry
Yield 4 people
Mutter paneer is a tasty vegetarian curry. Made using Indian paneer cheese and pea, cooked in a rich tomato sauce packed with flavour. This recipe is quick and easy to make. With the added bonus of really impressing your guests.
- 350g paneer cut into 1cm cubes
- 200g frozen peas (petits pois)
- 1 x 400g can of chopped tomatoes, blended
- 2 tablespoons of sunflower oil
- Thumb-sized root of ginger, peeled and minced
- 2 cloves of garlic, peeled and minced
- 5-8 cloves or whole black peppercorns
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- 1 teaspoon garam masala
- A handful of fresh coriander to garnish
- Peel the ginger and garlic with a knife or teaspoon, scraping off the skin. Mince in a chopper.
- Rinse the peas in a colander with lukewarm water.
- Blend the tomatoes until smooth. If you are in a rush, used chopped tomatoes without blending.
- Heat the oil in a large to medium size pan for a minute over a medium heat.
- Add cloves or peppercorns, let them cook for 30-60 seconds until they start to darken. Reduce the heat to low and add the turmeric, ginger and garlic. Let it sizzle for a minute.
- Stir in the peas. Be careful as the moisture from the pea might spit.
- Let the peas sizzle for a minute and then stir in the tomatoes and paneer. Add the red chilli powder, salt, garam masala, cumin and coriander. Mix well and allow it to cook with the lid on the pan for 15-20 minutes over a medium heat. Stir occasionally, you want the sauce to thicken.
- Taste and add salt or spices as needed. Add fresh coriander to garnish and serve hot.
Amount Per Serving
% Daily Value
Total Fat 33 g
Saturated Fat 17 g
Cholesterol 94 mg
Sodium 1129 mg
Total Carbohydrates 22 g
Dietary Fiber 9 g
Sugars 5 g
Protein 25 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.