Mutter Paneer Masala / Paneer Peas Masala | Side dish for chapati

Mutter Paneer Masala is one recipe which I recently tried and have had a great satisfaction with the taste.There is no proper source for this recipe as I saw this in a TV show then from a book, finally I mixed up these 2 and came up with my version of mutter paneer masala which suits our taste. I always wonder how restaurant gravies alone are so creamy and tasty. Later I found that cream does the magic and gives a richness to the gravy, if you dont have fresh cream alternatively you can use milk too.

Ingredients:

Serves 3

• Paneer - 1 cup cubed
• Peas - 1/2 cup [I used fresh peas]
• Fresh Cream / Milk - 3 tbsp [I used malai, ie top of milk(paal aadai)]
• Onion - 1/2 finely chopped
• Jeera - 1 tsp
• Ginger garlic paste - 2 tsp
• Red chilli powder - 1 tsp
• Dhaniya powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Green chilli - 1 finely chopped
• Coriander leaves - 1 tsp
• Kasoori Methi - 1 tsp
• Oil - 1 tbsp
• Salt - As needed

Saute and grind to a paste:

• Onion - 1/2 cut lengthwise
• Tomatoes - 2 chopped
• Cinnamon - 1 inch piece
• Cloves - 1

I am sure you will also be surprised like me with this creamy mutter paneer masala, it is very tasty and sure a better alternative to the usual Paneer Butter Masala

Method:

1. Pressure cook peas until soft and keep aside. Toast paneer cubes in a dosa tawa and drain in a tissue paper. [I didnt transfer to hot water this time still it was soft].



2. Heat a pan with a tsp of oil, Saute the ingredients under 'to grind' until onions are browned and tomatoes shrink and its mushy. Cool down and grind to a paste with little water.



3. Now heat a pan with remaining oil, add jeera let it crackle, then add ginger garlic paste and fry for a minute. Then add onions, green chillies and fry till onions turn light brown.



4. Add the grinded tomato onion paste and mix well. Add chilli, coriander, garam masala, turmeric powder and mix well. When the mixture gets thickened add 1/2 cup water(adjust according to the thickness of the gravy) and mix well. Add required salt, allow it to boil and simmer for 5 mins.



5. Now the mixture will become thick leaving out oil.At this stage add toasted paneer, cooked peas and mix well till the gravy is coated with paneer and peas. Lastly add milk/cream and give a stir, simmer for 2mins.



6. Garnish with kasoori methi and coriander leaves.When the gravy is thick and creamy, switch off and serve hot.

I didnt have fresh cream so used malai(paal aadai) which my mother had saved for making butter. If you are taking malai directly from milk then mash it well then add it to the gravy. The cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.

This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis. After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast :)