This recipe has been adapted from the muttar paneer recipe in my cookbook ‘The Curry Guy’. In fact, the recipe at the bottom of this page is the exact recipe you will find in the book but I have changed the step by step instructions in the photos just to be different.
In the muttar paneer recipe in my book, marinated raw paneer is used which works really well. This time around, for the video and photos, I fried the paneer.
This looks great and also tastes delicious but it is not necessary! Whether you add the paneer to your muttar panner curry fried or raw is down to you.
The muttar paneer sauce can be made a couple of days ahead of stirring. If using raw paneer, it can marinate for a day or so too. If frying the paneer, this also can be done up to two days ahead of serving.
Make this muttar paneer curry your own.
Making delicious Indian food is all about tasting as you go. Feel free to adjust this recipe to your own personal taste preferences.
You could add more or less chilli powder for example. Taste it, adjust and enjoy.
When I first developed this recipe for my cookbook, I used to blend the sauce before adding the paneer and peas. This gave the curry a much smoother texture.
I no longer do this but that is another way you could adjust this recipe.
If you enjoy this muttar paneer recipe, you might also like to try some of these authentic curries…
- 1kg (2lb 3oz) paneer cheese, cut into 4cm (11⁄2in) cubes
- 1 tbsp rapeseed (canola) oil
- 2 tbsp garlic and ginger paste
- 1 tsp salt
- Juice of 1 lemon
- 2 tsp chilli powder
- 5 tbsp Greek yoghurt, whisked
- 1⁄2 tsp garam masala (see page 167)
- FOR THE SAUCE
- 3 tbsp rapeseed (canola) oil or seasoned oil
- 4 green cardamom pods, lightly bruised
- 2 cloves
- 1 bay leaf
- 2 large onions, finely chopped
- 3 tbsp garlic and ginger paste
- 1.2kg (2lb 10oz) tomatoes, halved
- 2 tbsp raw cashew paste
- 1 tbsp chilli powder, or to taste
- 2 fresh green chillies, quartered
- 150g (1 cup) frozen peas
- 5 tbsp single (light) cream
- 1⁄2 tsp garam masala
- Juice of 1 lemon
- Salt, to taste
- 2 tsp dried fenugreek leaves (kasoori
- methi), crushed
- Put the paneer in a bowl with the oil, garlic and ginger paste, salt, lemon juice and chilli powder, and mix gently to coat. Set aside for about
15 minutes, then stir in the whisked yoghurt and garam masala. Leave to marinate while you
prepare the tomato sauce.
- In a large saucepan, heat the oil until hot. Toss in the cardamom pods, cloves and bay leaf, and sizzle for 30 seconds. Add the onions and fry for a further 3 minutes until soft and translucent but not browned. Stir in the garlic and
- Fry for another 30 seconds, stirring, then add the tomatoes, 125ml
(1⁄2 cup) of water and the cashew paste. Let this come to a simmer and cook until the onions and tomatoes break down into a thick sauce, about
5 minutes. Using a jug or
hand-held blender, blend until super smooth, about 3–4 minutes.
- Return the sauce to the pan and stir in the chilli powder and green chillies. Let this all come to a mild bubble then add the paneer cubes and peas, and heat through for about 2 minutes (if you cook the cheese too long, it will begin to
disintegrate into the sauce, so watch carefully).
- To finish, swirl in the cream and garam masala, then stir in the cold butter one piece at a time. Stir in the lemon juice and season with salt. Top with the dried fenugreek leaves (kasoori methi) and serve.
I hope you enjoy this authentic muttar panner recipe. If you do give it try, please don’t be a stranger. Leave a comment. I’d love to hear from you.