Mutter Paneer – a speedy interpretation

Mutter Paneer

Before I begin, I will stress that this isn’t truly tried and tested but it was nice so I will post it. It’s a curry sauce that I do already changed on a whim to fit a mutter paneer dish. I will change it next time I do it as I am not 100% happy with it – it’s a nice curry but it’s not truly a mutter paneer. The sauce is thicker than it should be and it’s quite tomato-y. I wanted to make it mainly with things that I already had and quite quickly as I want another quick after work curry to add to my quick dishes. I am over-analysing perhaps – I did enjoy it and I will make it again. I blame Sabras, I want all my curries to taste like theirs now and I don’t have any of their recipes.

Before I begin I should mention that the goats milk paneer is delicious! I thought it might be too strong but it was not dominant. The goat milk flavour was actually really nice and delicate (I don’t like drinking goats milk so was a little concerned). The texture was lovely and spongy too. It’s definitely worth making the effort to make.


Paneer – enough for two people – I used all of the homemade paneer from yesterdays post
200g frozen peas
2 shallots, finely chopped
1 large clove garlic, finely chopped
1 tbsp peeled grated ginger
1/2 tin tomatoes or 3 medium tomatoes
handful fresh coriander, chopped
juice of 1 lemon
approx 150 ml water
Sunflower oil (or similar)


1 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp turmeric
1 tsp garam masala
1 tsp dried chilli (or to taste if you like it hotter/cooler)
10 peppercorns

Side salad (optional, I wanted more fresh produce to balance the dish):

8 cherry tomatoes, quartered
Choppped fresh coriander
Sliced red onion
some lemon juice (should be enough in the lemon above)

I served it with middle eastern wholemeal flat breads, naan breads would be ideal or pitta would do. Also would work well with rice.


Dry fry the coriander and cumin until fragrant and grind with the peppercorns in a pestle and mortar.
Heat the sunflower oil and add the shallots over a gentle heat. Cook until starting to brown. Add the ginger and garlic and cook for 2-3 minutes.
Add the ground spices, turmeric, garam masala and the chilli. Stir thoroughly and cook for a further few minutes.
Cut the paneer into dice and fry in a seperate pan in some oil. Fry on the two larger sides until brown on a medium heat. Most books say on all sides but I was hungry! To compensate I turned up the heat and cooked while stirring gently for a few minutes to give all he sides a quick flash.
Add the tomatoes – if using tinned add a tsp of sugar to take the acidic edge off.
Add the peas and water (from frozen is fine). Bring to the boil. Reduce the heat and add the paneer.
Cook for a further ten minutes or so or until it reaches your required consistency, it should be like a gravy.
Season with salt and add the fresh lemon juice to taste. Add the chopped coriander.



Written by Niamh
Cooking and travelling, and sharing it all with you.