• 1 tbsp vegetable oil • 2 green chillies, chopped • 7 Shayona Cashew Nuts • 1 tsp Shayona Mustard Seeds • 1 tsp Shayona Cumin Seeds • 2 tsp crushed ginger • 120–240 ml water (as required) • 7 tsp ghee • 2 tomatoes, chopped • 1 tsp chilli powder • ½ tsp turmeric powder • 2 tsp Shayona Kitchen King Masala • Boiled peas (quantity as required) • 250g paneer, cut into cubes • Coriander leaves and freshly grated coconut for garnish
Instructions
Heat the oil in a frying pan over a medium heat. Add the chopped green chillies, Shayona Cashew Nuts, Shayona Mustard Seeds, Shayona Cumin Seeds, and crushed ginger. Fry gently for a few minutes.
Add 120–240ml of water and simmer for around 30 minutes. Once softened, blend or mash to form a paste, then fry this paste in the ghee.
Add the chopped tomatoes, chilli powder, turmeric powder, and Shayona Kitchen King Masala. Mix well and cook briefly.
Add the boiled peas and continue to cook until the ghee begins to separate. Add 120ml water, followed by the paneer cubes, and cook for a further 5 minutes.
Garnish with coriander leaves and grated coconut. Serve hot.
Serve
Your mutter paneer is ready to enjoy. Pair with Shayona naan, paratha or use our roti recipe to create soft fluffy rotis.
Cooking Time
Approximately 45-60 minutes, including preparation and cooking. Cooking time may vary with larger quantities.
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