Mutter Paneer Butter Masala
by Tarla Dalal
matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images.
matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer.
Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis.
In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala.
The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy!
The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately.
Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match.
Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.
Mutter Paneer Butter Masala recipe - How to make Mutter Paneer Butter Masala
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Mutter Paneer Butter Masala
3/4 cup boiled green peas
2 1/2 cups paneer (cottage cheese) cubes
2 tbsp butter
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
salt to taste
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tsp cornflour dissolved with 2 tbsp water
To Be Ground To A Smooth Paste
1 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
5 to 6 garlic (lehsun) cloves
2 tsp roughly chopped ginger (adrak)
For Serving With Mutter Paneer Butter Masala
naan /parathas
For mutter paneer butter masala
- For mutter paneer butter masala
- To make {span class="bold1"}mutter paneer butter masala{/span}, heat the butter in a broad non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the chilli powder, cumin seeds powder, garam masala, dried fenugreek leaves and ½ cup of water, mix well and cook on a medium flame for 1 minute.
- Add the tomato purée and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the honey, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cornflour-water, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
- Add the green peas and paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}mutter paneer butter masala{/span} hot with naan or parathas.
Mutter Paneer Butter Masala Video by Tarla Dalal
Restaurant style paneer sabzis
- Paneer is the most commonly consumed source of protein for vegetarians. Due to it’s bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the topmost selling item in most Indian vegetarian restaurants. Like matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | then here are some more Paneer Recipes that you’ll love
Smooth paste for mutter paneer butter masala
-
To make a smooth paste of matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | take roughly chopped onions in a mixer jar
-
Add broken cashew nuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy
-
Add 5 to 6 garlic cloves
-
Add 2 tsp of roughly chopped ginger
-
Ground everything together into a smooth paste and keep aside
Preparation for paneer matar butter masala
- To make paneer mutter butter masala, we will be using frozen green peas. To boil them transfer in a microwave-safe bowl with water and microwave on HIGH for ___ minutes. If using fresh green peas, string them, remove from the pods and use them. You can even boil the green peas directly on the stovetop in a saucepan
-
Also, we will be using fresh paneer for mutter paneer butter masala. Transfer the paneer block to a chopping board and chop into cubes. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos https://www.tarladalal.com/Paneer-39276r . You can also add store-bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of frozen paneer
How to make matar paneer butter masala
-
To prepare restaurant style matar paneer butter masala, heat the butter in a broad non-stick pan. Also, you can toss in a little oil to prevent the butter from burning
-
Once the butter is hot and melts, add the prepared paste
-
Cook on a medium flame for 1 to 2 minutes or until the raw aroma goes, while stirring occasionally
-
Add chili powder. Add as per the spice level you like. Also, if you want that vibrant red colour in paneer matar butter masala, add part Kashmiri red chilli powder along with chilli powder
-
Add cumin seeds powder
-
Add garam masala.
-
Add dried fenugreek leaves. Always roast Kasuri methi lightly and crush it between your palms before adding to extract maximum flavour
-
Add ½ cup of water to prevent the masala from burning
-
Mix well and cook on a medium flame for 1 minute
-
Add tomato pulp
-
Add salt and mix well
-
Cook on a medium flame for 2 minutes, while stirring occasionally
-
Add honey. Honey can be replaced with sugar or jaggery, the sweetness will balance the tang from tomatoes
-
Add milk. If you are vegan, make use of almond or coconut milk
-
Add fresh cream. It provides a rich and creamy texture to the Paneer Matar Makhani recipe
-
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
-
Add cornflour-water slurry to thicken matar paneer
-
Mix gently and cook on a medium flame for 1 minute, while stirring continuously
-
Add green peas. You can increase or decrease the quantity of green peas and paneer to get the desired texture.
-
Add paneer. Vegans can make use of tofu instead of paneer. If you like crunchy paneer then shallow fry the cubes before adding
-
Mix matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | gently so the paneer cubes do not break and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our matar paneer is ready to serve!
-
Serve matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | hot with naan or parathas
| Energy | 451 cal |
| Protein | 16.5 g |
| Carbohydrates | 23.5 g |
| Fiber | 3.4 g |
| Fat | 32.3 g |
| Cholesterol | 17 mg |
| Vitamin A | 795.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 20.7 mg |
| Folic Acid | 24.5 mcg |
| Calcium | 512.7 mg |
| Iron | 1.2 mg |
| Magnesium | 36.8 mg |
| Phosphorus | 349.4 mg |
| Sodium | 66 mg |
| Potassium | 182.3 mg |
| Zinc | 0.4 mg |
Can I make the tomato purée by just blanching and not deseeding it
Thankyou for this wonderful recepies ... i always waiting for more and more wonderful recepies .... 😘😘😘
it was amazing every one loved it . thank you for sharing it.
this was amazing... thank you for the recipe
great fan of tarla dalal for many years. All the receipes have always been a hit.
Tried cooking for the first time n made ur recipe... Came out soo well.... Thank you
Can the cashewnuts in this recipe be avoided or substituted?
awsm recipe ... had tried your recipe for guest tonight ,it tasted so good. thnk u for this recipe
A well-deserved five-star recipe! Thank you!