Apr 242015
Mutter paneer gravy recipe

After a short break, I am back to my all-time favorite ingredient paneerΒ πŸ˜€ Matar paneer gravy or mutter paneer masala is a lovely creamy sauce with a soft paneer and mutter to bite onto. The actual paneer butter masala restaurant style version is very similar to my recipe here, except that I have not added any butter in my recipe today. Also, this gravy of mine is almost like the one I make for my paneer kofta restaurant style. You can modify the gravy as per your liking.

There are a lot of paneer or cottage cheese recipes posted in my site, do check them out —- fried paneer or tawa paneer, mutter paneer – semi dry recipe, paneer in peas gravy.

I always make paneer at home. I find homemade paneer Β (recipe here) tastes way better than the bought ones and it is not difficult at all to make paneer at home, so I always make a large amount, cut it into chunks and store in the freezer. I find this really helpful and easy to do.


Mutter paneer gravy recipe


For more paneer recipes, do check my link — Indian paneer recipes.

For more curry recipes, check the link —- Indian curry recipes.

Serves: 2

Cooking time: 30 mins


Paneer/cottage cheese cubes – Β½ cup (check my homemade paneer recipe here)

Green peas/mutter – 1/3 cup (boiled)

Onions – 1 big (finely chopped)

Tomato – 2 medium (finely chopped)

Curd or dahi – ΒΌ cup (beaten well into smooth consistency)

Kasoori methi or dry fenugreek leaves – Β½ tsp

Ginger garlic paste – 1 tsp

Cumin seeds – Β½ tsp

Cloves – 2

Cinnamon – small piece

Turmeric powder – ΒΌ tsp

Red chili powder – 1 tsp

Coriander powder – Β½ tsp

Cumin powder – ΒΌ tsp

Garam masala powder – Β½ tsp

Sugar – Β½ tsp

Coriander leaves – to garnish

Salt – to taste

Oil – 1 tbsp

Mutter paneer gravy recipe


  1. Heat oil in a pan and add the onions and ginger garlic paste. Fry till the onions become soft.
  2. Then add the turmeric powder, red chili powder, coriander and cumin powders. Fry till the masala is well fried. Add 2 tbsp of water if needed.
  3. Then add the tomato, salt and cook covered for 2 minutes till the tomatoes become mushy. Remove from heat and let it cool to room temperature.
  4. Once cooled, blend the mixture along with curd to get a fine and silky smooth mixture.
  5. Heat the pan once again and once the oil gets hot add the cumin seeds, cloves and cinnamon.
  6. Then add the blended tomato mixture and simmer for 2 minutes.
  7. To this add the green peas, paneer, sugar, kasoori methi and garam masala powder. Cook covered for another 2 minutes, garnish with coriander leaves and remove from heat.
  8. Serve hot with roti or parathas.Matar paneer - gravy recipe


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