Paneer Mutter Masala

I started off  making Paneer Butter Masala and it eventually also turned out into Paneer Mutter Masala as I added some peas to the dish! You can take the below recipe as either one of them or a blend of both. All in all it turned out to be delicious and we had to scrape the bowl for more. I had always wondered how the dishes in the restaurants get that rich colour and flavour and to my surprise this dish turned out exactly the way it is presented in the restaurants!

Ingredients:

- 200 gms cubed paneer
- 2 medium tomatoes pureed
- 1 onion chopped finely
- 1 tbsp green peas
- 1 tbsp fresh cream (preferable)
- 2 tbsp butter
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 green chillies slit
- 1 cup milk
- Salt as required

Masala:

- 2 tsp coriander powder
- 1 tsp tomato sauce
- 1 tsp red chilly powder
- 1 tsp garam masala
- 1/8 tsp turmeric powder

Source: Sharmis Passions

Prep time: 15 minutes              Cook time: 30 mins

Preparation:

- Heat 1 tbsp butter in a flat pan and shallow fry the paneer cubes. Drain the panner on a paper towel.

- In the same pan, add 1/2 tbsp of butter and fry the ginger, garlic, green chillies and onions and fry for 2 minutes. Later add the green peas and fry for a couple of minutes.

- Now add the tomato puree or store bought tomato paste, tomato sauce and fry for a further 2 to 3 minutes.

- Meanwhile mix all the ingredients given under "Masala" above with 1/2 cup of milk. Add this milk to the pan slowly to prevent the milk from curdling.

- Bring the mix to a boil and if it is thick add 1/2 cup of water and allow to boil for 7 to 10 minutes on medium flame.
- Now, when the gravy thickens add the rest of the milk slowly and add salt as needed. Let this come to a boil for 2 to 3 minutes.

- Now, add the paneer and let the paneer cook in the gravy for 3 to 4 minutes.
- Add the remaining 1/2 tbsp butter and coriander leaves for garnish.

- Serve hot with Jeera rice or Roti!

Foot note:

- If you are using cream, make the dish in 1tbsp of butter and use 1/2 cup milk for mixing the masala. Replace the other 1/2 cup of milk with the cream.