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Mutter paneer butter masala Recipe
3. In a pressure pan add in the butter once it is melted add in cumin seeds wait till it splutter and then add crushed ginger and garlic. Cook till the raw smell leaves.
4. Now add in the blended tomato and onion puree and mix well. Next add in Chilli powder, Coriander powder and Garam Masala powder and mix well. Cook till oil oozes out of the masala.
5. Now add in Water and cook till the water comes to a boil and then add in the cooked Green Peas. Now add in Salt .Add salt with care as the Green peas already has salt in it.
6. Pressure cook it for about 1 whistle .Once the pressure gets release by itself open in the cooker and again add the Paneer cubes and cook for about 2 mins .Garnish with fresh and finely chopped coriander leaves and switch off the flame.
7. Now add in the fresh cream and mix well .Creamy Butter Paneer Peas Masala is now ready. Serve hot with any Indian Flat Bread or Paratha..
- Frozen peas can also be used. In that case no need for soaking and pressure cooking the green peas.
- Panner can be toasted before adding into the gravy.
- Use homemade panner for best results
- The addition of Fresh cream gives a restaurant touch to this gravy is make it more creamy and rich.
- You can also, replace cream with Milk.
- Serve hot with any Phulks, Naan, Parata, Pulav, or Rotis.
📖 Recipe
Mutter Paneer Butter Masala
Standard 1 cup measures 240 ml
Ingredients
- Green Peas – ½ cup
- Paneer cubes – ½ cup
- Butter – 1 tbsp
- Cumin/Jeera Seeds – 1tsp
- Crushed Ginger and Garlic -1 tsp
- Chili powder – 1 tsp
- Coriander powder- 1 tsp
- Garam Masla powder – 1 tsp
- Salt ads needed
- Coriander Leaves – 1 tbsp
- Fresh cream – ⅛ cup
- Water - 1 cup
To Grind :
- Onions – 2 medium-sized
- Tomato -1 big
- Cashew nuts -6
Instructions
- Take Peas in a large bowl add in water above the level of the peas and soak it overnight. In the morning take the soaked peas in a cooker add in salt and pressure cook for about 4 whistles or till it is done. Make sure the peas do not get mashed.
- Take the ingredients to grind mentioned in the ingredients table and blend it to form a fine puree.No need to add water for grinding as the water from the tomatoes would be sufficient.
- In a pressure pan add in the butter once it is melted add in cumin seeds wait till it splutters and then add crushed ginger and garlic. Cook till the raw smell leaves.
- Now add in the blended tomato and onion puree and mix well. Next, add in Chilli powder, Coriander powder and Garam Masala powder and mix well. Cook till oil oozes out of the masala.
- Now add in Water and cook till the water comes to a boil and then add in the cooked Green Peas. Now add in Salt. Add salt with care as the Green peas already have salt in it.
- Pressure cook it for about 1 whistle. Once the pressure gets released by itself open in the cooker and again add the Paneer cubes and cook for about 2 mins. Garnish with fresh and finely chopped coriander leaves and switch off the flame.
- Now add in the fresh cream and mix well. Creamy Butter Paneer Peas Masala is now ready. Serve hot with any Indian Flat Bread or Paratha.
Notes
- Frozen peas can also be used. In that case no need for soaking and pressure cooking the green peas.
- Panner can be toasted before adding into the gravy.
- Use homemade panner for best results
- The addition of Fresh cream gives a restaurant touch to this gravy is make it more creamy and rich.
- You can also, replace cream with Milk.
- Serve hot with any Phulks, Naan, Parata, Pulav, or Rotis.
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