Mutter Paneer - Peas and Cottage Cheese Curry

Mutter paneer peas cottage cheese recipe

The Spruce Eats/Teena Agnel

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
201 Calories
8g Fat
19g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 201
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 37mg 12%
Sodium 143mg 6%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Protein 14g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mutter (meaning peas) paneer (a semi-solid form of cottage cheese) is probably the most frequently ordered vegetarian dish in Indian restaurants. The mild flavors of the paneer (cottage cheese) and peas in it, marry beautifully with the delicious tomato-based sauce of this curry! Mutter paneer is a great side dish in a non-vegetarian meal but also the perfect main dish in a vegetarian one. Serve it with chapati, paratha, or naan or even on a bed of plain boiled basmati rice. Basically, make and serve it in your home and you've got a sure crowd pleaser!


  • 2 large onions (cut into quarters)
  • 3 medium-sized tomatoes (cut into quarters)
  • 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  • 1 pound paneer (cubed)
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 tsp turmeric powder
  • 2 teaspoons garam masala
  • 2 green chillies (finely chopped)
  • 1/2 pound shelled peas
  • 1 1/2 cups water (hot)
  • Salt (to taste)
  • 3 tablespoons heavy cream
  • Garnish: 1/3 cup fresh coriander leaves (finely chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mutter paneer peas cottage cheese
    The Spruce Eats/Teena Agnel
  2. Grind the onions into a fine paste in a food processor. Keep aside.

    The Spruce Eats/Teena Agnel
  3. Next grind tomatoes into a fine paste and keep aside.

    Grind the tomatoes
    The Spruce Eats/Teena Agnel
  4. Heat 2 to 3 tablespoons of the vegetable oil in a deep pan and gently stir-fry the cubes of paneer till golden.

    Heat vegetable oil in a pan
    The Spruce Eats/Teena Agnel
  5. When golden, remove onto a paper towel and keep aside.

    Put on paper towel
    The Spruce Eats/Teena Agnel
  6. In the same vessel, heat the remaining 2 to 3 tablespoons of the vegetable oil and add the onion paste. Fry till it turns light brown. You will need to stir frequently to avoid the paste burning. Also, do not over-fry as it will turn bitter and ruin the curry. Another hassle-free way to do this is to chop the onions fine and then sauté till pale golden, then grind in the food processor.

    Heat vegetable oil
    The Spruce Eats/Teena Agnel
  7. When the onion paste is fried, add tomato paste, ginger and garlic paste, and sauté for another 2 minutes.

    Onion paste
    The Spruce Eats/Teena Agnel
  8. Next, add the coriander, cumin, turmeric, and garam masala powders, and the finely chopped green chilies and sauté, stirring continuously, till the cooking oil begins to separate from the masala (spice mixture).

    Add coriander, cumin, tumeric
    The Spruce Eats/Teena Agnel
  9. Now add the peas to the masala and fry for 2 to 3 minutes.

    Add the peas
    The Spruce Eats/Teena Agnel
  10. Then add the previously fried paneer, hot water, and salt, to taste, reduce the heat to a simmer and cook till the gravy thickens.

    Add paneer
    The Spruce Eats/Teena Agnel
  11. When the gravy is as thick as you would like, turn off the heat and stir in the cream.

    Turn off heat
    The Spruce Eats/Teena Agnel
  12. Garnish with coriander leaves and serve with chapati, paratha, naan, or jeera rice.

    The Spruce Eats/Teena Agnel