Servings: 3-4

Cooking Time: 50 minutes

Ingredients:

For the masala –

• 3-4 tbsp cashew pieces (if using whole cashews then take 8-10 pieces)
• 1/4 cup warm milk
• 1 cup / 1 big tomato diced into big cubes
• 3-4 green chillies (you can adjust it according to taste)
• 1 tbsp ginger roughly chopped
• 2 tbsp coriander leaves roughly chopped
• 1 tbsp coriander seeds
• 1 inch cinnamon
• 2-3 green cardamom
• 2-3 cloves
• 1/2 tsp whole black pepper corns

Others –

• 2 tbsp oil or ghee ( You can use any refined oil like peanut oil, sunflower oil etc)
• Salt to taste
• 1 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder (you can adjust it according to taste)
• 1 tsp kashmiri red chilli powder (optional) (it gives a beautiful color to the curry without increasing its heat level)
• 1 tsp garam masala (you can adjust it according to taste)
• 1/4 cup heavy cream/ fresh cream/malai
• Milk as required
• 1 tbsp kasuri methi (MDH, Everest etc any can be used)
• 1 cup peas (fresh or frozen)
• 1 cup paneer diced into cubes (approx 250 grams)

Procedure:

Take cashew pieces in a bowl and soak it in warm milk for at least 15 minutes.

Now take all the ingredients for the masala i.e. diced tomato, green chillies, ginger, coriander leaves, coriander seeds, cinnamon, cardamom, cloves, pepper corns and soaked cashews in a blender jar and blend it to a smooth paste. Use little water while grinding if required. Do not add lot of water otherwise the masala will splutter a lot when you will add it to the oil/ghee.

Take oil/ ghee in a kadhai/pan and when oil/ghee is hot enough add the masala paste in it. Stir it nicely. Keep the gas on medium heat.

Add salt, sugar, turmeric powder, red chilli powder and kashmiri red chilli powder. Mix all the spices nicely in the masala. Cover the kadhai/pan and cook the masala till it starts leaving oil from the sides. Keep the gas on medium heat.

Keep stirring the masala in regular intervals so that it do not stick to the bottom of the kadhai. It will take around 10-15 minutes. When the masala has roasted properly and it starts leaving oil then it will look like the second picture given above.

When masala has roasted properly, add garam masala and stir it nicely.

Now add fresh cream and mix it nicely.

Add milk according to the consistency of your liking( you can also add water or half milk and half water). Mix it well. Also add kasuri methi, crush it with your hands while adding it. Stir the gravy nicely.

Now add peas and let the gravy simmer for 5-10 minutes till peas have cooked and is soft. Keep the gas on low to medium heat. Keep stirring the gravy in regular intervals.

As the peas have cooked add paneer and mix it gently so that it do not crumble. Let the curry simmer for 5 more minutes and then switch of the gas.

Super delicious mutter paneer is ready to be enjoyed. Serve it with roti, paratha, naan, garlic naan, poori or any bread of your choice. This curry is perfect for festivals as some of we avoid including onion and garlic in our festival foods. You can also make this ahead of time and just warm it up a little bit while serving or you can just make the masala paste, roast it and keep it in the refrigerator and when you need the curry just add cream, milk, peas and the paneer and your curry will be ready within 10 minutes. Do try this friends and please let me know how you like it. Enjoy !!

Please share your comments, feel free to post / email me your queries or if you need any additional details.

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