Mutter Paneer (Peas and Cottage Cheese Curry)

Ingredients

• Green peas (matar) - 1 cup
• Paneer - 250 g
• Onion - 2 whole
• Tomato - 2 whole
• Ginger-garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Green chilies - 2 whole
• Kasoori methi powder - 1/2 tsp
• Salt, to taste
• Fresh coriander leaves, for garnish
• Oil
• Cloves
• Bay leaves

Instructions

1. 1Cut the paneer into cubes and shallow-fry them in a little oil until each cube is golden brown on the outside; transfer to a plate and keep aside so they stay firm.
2. 2Bring a small saucepan of water to a boil, add the green peas, cook until tender, then drain and set aside.
3. 3Make a smooth paste of the onions, tomatoes, and green chilies in a blender, add a splash of water if needed to help it blend.
4. 4Heat oil in a kadai or large skillet, add the cloves and bay leaves and fry for a few seconds until fragrant, then add the onion-tomato paste and the ginger-garlic paste.
5. 5Cook the paste on medium heat, stirring occasionally, until the oil separates from the mixture and the aroma turns rich and roasted.
6. 6Stir in the turmeric powder, red chili powder, coriander powder, kasoori methi powder, garam masala powder, and salt, mixing well so the spices bloom into the base.
7. 7Add the boiled green peas and the fried paneer, pour in enough water to create a thick gravy, then bring the mixture to a boil and simmer for 4-5 minutes so the flavors meld.
8. 8Garnish with chopped fresh coriander leaves and serve hot for the best flavor.
9. 9Optional: Serve with steamed basmati rice or warm roti for a complete meal.