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Paneer Mutter (पनीर मटर)

About Paneer Mutter (पनीर मटर)

Paneer Mutter, a beloved dish in Nepal, is a rich and flavorful vegetarian curry featuring paneer (Indian cheese) and green peas in a creamy tomato-based gravy. It's a popular choice for both everyday meals and special occasions, often served with rice or roti. Its versatility and deliciousness make it a staple in many Nepali households and restaurants.

Picture of Paneer Mutter

History

While Paneer Mutter doesn't have a deeply documented, uniquely Nepali history, its roots trace back to the broader Indian subcontinent. The dish likely gained popularity in Nepal through culinary exchange and the migration of people between Nepal and India. Paneer, being a widely used ingredient in both countries, along with the availability of peas, made this a natural and favored combination. Over time, it's been adapted to incorporate local Nepali tastes and available ingredients, becoming an integral part of the Nepali culinary landscape. Unlike some dishes with ancient or royal origins, Paneer Mutter's history is more about organic culinary evolution and regional adaptation.

Fact 1

Paneer Mutter is a vegetarian dish that is rich in protein due to the paneer.

How to prepare?

Paneer (Indian cheese) - 250 grams, cubedGreen peas - 1 cupOnions - 2 medium, finely choppedTomatoes - 2 medium, pureedGinger-garlic paste - 1 tablespoonGreen chilies - 1-2, slitTurmeric powder - 1/2 teaspoonRed chili powder - 1 teaspoon (or to taste)Cumin powder - 1 teaspoonCoriander powder - 1 teaspoonGaram masala - 1/2 teaspoonFresh cream or yogurt - 2 tablespoons (optional)Cooking oil or ghee - 2 tablespoonsCilantro (coriander leaves) - For garnish, choppedSalt - to tasteWater - as required

Learn step by step to prepare Paneer Mutter

  • 1
    Heat oil or ghee in a pan or pot. Add chopped onions and sauté until golden brown.
  • 2
    Add ginger-garlic paste and green chilies, and sauté for a minute until fragrant.
  • 3
    Add tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté until the oil starts separating from the mixture (about 5-7 minutes).
  • 4
    Add the green peas and salt. Mix well and cook for a few minutes.
  • 5
    Add water as needed to form a gravy, and bring to a simmer.
  • 6
    Gently add the paneer cubes and garam masala. Mix everything carefully to avoid breaking the paneer.
  • 7
    Cover and simmer on low heat for 5-7 minutes or until the paneer is heated through and the peas are tender.
  • 8
    Stir in fresh cream or yogurt (if using) for a richer texture.
  • 9
    Garnish with fresh cilantro.
  • 10
    Serve hot with rice, roti, or naan.
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