Preparation time: 20-30 mins
Paneer 250 gms
Green peas (batani) 1 cup (100-150 gms)
Almonds 5 -8
Green chillies 3
Cinnamon stick (dalchini) 1
Cardamoms (Elaichi) 2
Refined cooking oil 2tbsp
Cumin seeds (jeera) 2tsp
Red chilli powder 1tsp
Pinch garam masala
Salt to taste
Fresh cream and coriander to garnish
Soak the cashews and almonds in milk for 10-15 mins. Peel the almonds.
Blend to a fine paste: cashews, almonds, 2tbsp milk, cinnamon stick, cardamoms and the green chillies.
Cut the paneer into cubes. Shallow fry till slightly crisp and set aside.
If the green peas are frozen, they can be used directly, else boil the green peas till soft. Set aside. Finely chop the onion.
In a pan/kadai(bandli/mookudu), heat 2tbsp oil. Add cumin seeds and as they splutter, add the chopped onion, a pinch of turmeric and sauté till light brown.
Add the cashew-almond paste& cook till oil oozes out on the corners.
Add the paneer, green peas and stir. Add water as required for the gravy, red chilli powder, salt to taste and a pinch of garam masala. Cook 5-8 mins on low flame.
Hot and creamy mutter panner is done. Garnish with fresh cream and chopped coriander and serve with any of the Indian bread and flavored rice, nothing can seem better for a cold winter evening dinner.