🟢 Mutter paneer
Mutter paneer is a North Indian curry of soft paneer cubes and green peas simmered in a tomato and onion gravy finished with a little cream and garam masala. The sauce is mild, smooth and gently spiced, while the paneer stays firm and milky. It is a staple of home cooking and restaurant menus alike, served with rice or flatbread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g paneer, cubed
- 200 g green peas
- 2 onions, finely chopped
- 3 tomatoes, puréed
- 1 tbsp ginger-garlic paste
- 1½ tsp garam masala
- ½ tsp turmeric and chilli powder to taste
- 60 ml cream
- 1 tbsp oil
Method
- Fry the onions in oil until golden, then add ginger-garlic paste for 1 minute.
- Add turmeric, chilli and the tomato purée; cook until the oil separates, about 10 minutes.
- Add peas and 150 ml water and simmer 5 minutes.
- Add paneer and garam masala and simmer 5 minutes more.
- Stir in the cream, season with salt and serve.
How to make it lighter
- Use half the cream or replace it with a splash of water — the tomato base stays rich.
- Increase the peas and reduce the paneer for a lighter, higher-fibre bowl.
- Measure the oil: 1 tbsp oil ≈ 120 kcal, and the gravy needs only one.
History
Mutter paneer belongs to the Punjabi and wider North Indian kitchen, where paneer, a fresh unaged cheese, is an everyday source of protein in vegetarian homes. Today it is one of the most common vegetarian curries in Indian restaurants around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →