Recipe for Butter Mutter Paneer Masala or Butter Peas and Cottage Cheese Curry

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This Recipe for Butter Mutter Paneer Masala or Butter Peas and Cottage Cheese Curry is my very own concoction and adaptation for cooking for one. The original Butter Paneer masala has lots of spices, butter and cream. I like to keep my recipes easy and simple without compromising much on the taste and flavour.

If you are a Punjabi, visiting north India and you are a vegetarian, you will be smothered with Paneer at every meal; Paneer paranthas or sandwiches for breakfast, Paneer masala for lunch, Paneer ke pakode for tea, palak Paneer for dinner and even Paneer ki kheer for dessert! Paneer or cottage cheese is available at every street corner in Delhi but here in South India, we are just starting to get packed frozen Paneer. Making Paneer at home is quite easy and I will share the recipe of how to make Paneer tomorrow.

Why am I making a paneer curry? Simple; I have lots of leftover milk sachets in my freezer which need to be put to good use! My Butter Mutter Paneer Masala or Butter Peas and Cottage Cheese Curry can be served with Roti, Kulcha, Puri or Naan but I find it yummy with steamed rice too. Each to his own and each to his own food, isn’t it?

Recipe for Butter Mutter Paneer Masala or Butter Peas and Cottage Cheese Curry

Ingredients:

200gms Paneer or Cottage Cheese cubed or cut into triangles

5 red and firm tomatoes

1 tbsp ginger-garlic paste

2 green chillies

1 small cup green peas or mutter

1 tsp butter

2 tbsp Malai or fresh cream

¼ tsp red chilli powder

¼ tsp garam masala powder

1-star anise

½ inch piece cinnamon

2 cloves

2 cardamoms

Salt to taste

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Method:

Chop the heads of the tomatoes and blanch in hot water. Peel off the skin which comes off easily and puree until smooth in the mixer. Keep aside.

In a pan heat the butter, add the star anise, cardamoms, cloves and cinnamon. Sauté and add the ginger garlic paste and green chillies. Once it is done add the tomato puree, cook the puree till it is thick. Now add the green peas. If you want a thick gravy then crumble a little of the soft Paneer into the puree. Add the chilli powder, salt and garam masala.

Now add the Paneer chunks and toss gently.To give a creamy and delicious taste to the curry add two tablespoons of fresh homemade cream. (I remove it from the fresh skimmed milk at home) Remove from heat and mix in the cream. Serve hot, garnished with fresh coriander leaves.

If you like this Recipe for Butter Mutter Paneer Masala or Butter Peas and Cottage Cheese Curry, do try it and share.

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