Mutter Paneer Butter Masala Video by Tarla Dalal

Mutter Paneer Butter Masala Video by Tarla Dalal

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Mutter Paneer Butter Masala Video by Tarla Dalal. Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, Mutter Paneer Butter Masala is an ideal accompaniment for rotis and rice too.

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Recipe Description for Mutter Paneer Butter Masala

Ingredients

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

Method

For mutter paneer butter masala

1. 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.
2. 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.
3. Add the tomato purée and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the honey, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the cornflour-water, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the green peas and paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Serve the {span class="bold1"}mutter paneer butter masala{/span} hot with naan or parathas.

See step by step images of Mutter Paneer Butter Masala recipe

RECIPE SOURCE : Swadisht Subzian