Mutter Paneer

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A national favorite, paneer (Indian cheese) is joined with green peas in an aromatic curry with a touch of spice. Serve with roti, paratha, naan, or over rice. The following recipe for Mutter Paneer is a beloved family favorite in India, adding a touch of sweetness from green peas. It’s also a favorite in my family and my kids love to scoop it up with their hot roti.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 recipe paneer, cut into cubes (pre-frying optional)
  • 3 ½ tablespoons oil, divided
  • 2-3 tablespoons cashews, broken into pieces
  • 1 onion, chopped
  • 2 small tomatoes, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated or pureed ginger
  • ½ teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 green chili, seeded and chopped (or more if you like HOT!)
  • 1 teaspoon red chili powder
  • ¾ teaspoon cumin
  • ¾ teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½-¾ cup water
  • 1 cup peas (defrosted if using frozen)
  • 1 teaspoon dried fenugreek leaves (or 1 tablespoon fresh, chopped)
  • 1 tablespoon fresh chopped cilantro
  • ¼ cup heavy cream


1. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add cashews and stir to coat, cooking for about 1-2 minutes.

2. Add onions, garlic, ginger, and turmeric. Sauté for a few minutes, until onions are translucent. Add tomatoes and cook for another 3-4 minutes, stirring occasionally, until tomatoes are tender.

3. Remove from heat; transfer mixture to a blender/food processor and blend into a puree.

4. Heat remaining 1 1⁄2 tablespoons oil in a deep skillet or large saucepan over medium heat. Add cumin seeds; cook for 1-2 minutes until it splutters.

5. Add green chili, onion puree, chili powder, coriander, garam masala and salt; stir to blend spices and continue to cook for another 2 minutes.

6. Add a little water to thin consistency if needed. Lower heat and simmer for about 10 minutes.

7. Add peas and paneer cubes; stir to blend. Cook for another 5-7 minutes.

8. Add chopped fenugreek and cilantro.

9. Add cream, stir to blend, and cook for a few minutes to incorporate.

10. Garnish with coriander leaves. Serve hot with roti, naan or parathas.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW