Prep 15 mins
Cook 30 mins
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser
- 500 g cottage cheese, cubed
- 200 g shelled peas
- 2 large onions
- 3 medium tomatoes
- 1 tablespoon ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala
- 1⁄2 teaspoon turmeric powder
- 2 green chilies, chopped fine
- 4 tablespoons oil
- 1 1⁄2 cups water
- coriander leaves, chopped fine (to garnish)
- Grind onions into a fine paste in a food processor. Keep aside.
- Next grind tomatoes into fine paste and keep aside.
- Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
- Remove onto a paper towel and keep aside.
- In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
- Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
- Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
- Add the peas to the masala and fry for 2-3 minutes.
- Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
- When the gravy is as thick as you would like, turn off the flame and stir in the cream.
- Garnish with coriander leaves and serve.