MUTTER PANEER WITHOUT ONION-GARLIC STEP BY STEP WITH PICTURES
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MUTTER-PANEER IS A VEGETARIAN NORTH INDIAN DISH CONSISTING OF GREEN PEAS AND PANEER CUBES IN A TOMATO BASED PUREE SERVE IT WITH PARATHA, NAAN, POORI OR ANY CHAPATI. IT IS SUITABLE FOR PEOPLE WHO AVOID ONION & GARLIC. THIS IS VERY SIMPLE SABJI TO MAKE WITH BASIC INGREDIENTS EASILY AVAILABLE IN ANY OF THE INDIAN KITCHEN.
Mutar Paneer is one of the main vegetables of North India. It can be made in different ways, mainly it is made with onion, garlic and tomato gravy. Also this gravy is made by adding tomato puree with Melon seeds/ Cream/ Cashew/ Yogurt any one of the things.
Today we are going to introduce this popular Indian vegetable without garlic-onion.
Nutritious green peas, soft paneer, tomatoes and spices will be made in the gravy. Along with this, you will also grind the standing spices, which will double the taste of the vegetable. This vegetable is easy to make as well as gets ready in less time.
In festivals like Navratri in India, in some families, food is prepared without garlic and without onion. At that time you can make peas-paneer curry in this way. Apart from this, it is easy to make this vegetable even for those who avoid onion and garlic.
SUMMARY OF THE RECIPE
| ● CUISINE :- INDIAN, NORTH INDIAN ● COURSE :- MAIN COURSE, DINNER,LUNCH, BRUNCH, CURRY ● MEAL TYPE :- VEG ● KEYWORD :- MUTTER PANEER ● PREPARATION TIME :- 10 MINUTES ● COOK TIME :- 20 MINUTES ● TOTAL TIME :- 30 MINUTES ● SERVINGS :- 4 MEMBERS ● SERVING TEMPERATURE :- HOT ● RECIPE YIELD :- 7-8 HOURS ● TASTE :- SLIGHTLY SPICY ● SERVED WITH :- ROTI / NAAN / PARATHA or ANY CHAPATI OF YOUR CHOICE |
NECESSARY INGREDIENTES
1. Paneer – 200 grams (cut into 1/2 inch squares)
2. Green peas – 100 grams (fresh/frozen)
3. Tomato – 2-3 medium size / 200 grams (roughly chopped)
4. Ginger – 1/2 inch piece (peeled and chopped)
5. Green Chillies – 3-4 (chopped)
6. Bay leaves – 2
7. Whole Red Chilli :- 2
8. Cumin – 1 tsp
9. Cinnamon – small piece
10. Whole black pepper – 3-4
11. Whole coriander – 3-4
12. Cloves – 2
13. Salt – 1 tsp (as per taste)
14. Red chili powder – 1 tsp
15. Coriander Powder – 1 tsp
16. Turmeric – 1 tsp
17. Asafoetida – 1/4 tsp
18. Green Coriander – 2 tbsp finely chopped
19. Garam Masala :- 1/2 tsp
20. Kasoori Fenugreek :- 1/2 tsp
21. Cashew – 3-4(optional)
22. Refined oil – 2 tbsp + for frying paneer
23. Water – 1 cup + to boil peas
24. Cheese – 1 cube
★ Do not take too wet paneer to make (mutter-paneer) vegetable, nor keep it immersed in lukewarm water to make it soft.
INSTRUCTIONS :- (Method to make Matar Paneer Sabzi)
1) To make mutar paneer sabzi, first wash the peas and add a pinch of salt in a cup of water and boil it for 3 to 4 minutes or till it becomes soft.
2) After boiling take them out from the water. And keep it aside.
BOIL THE GREEN PEAS
2) Grind whole red chili, clove, black pepper, whole coriander, bay leaf and cinnamon in a mixer jar and take it out in a bowl.
GRIND THE WHOLE SPICES
3) Make a paste by grinding tomatoes, green chilies and ginger in the same mixer jar.
GRIND TOMATOES, GREEN CHILLIES & GINGER
MAKE A PUREE
4) Now put oil in a pan to fry the paneer and heat it on the gas, when the oil is hot, add the paneer, fry on medium heat till the edges of the paneer pieces turn light golden brown in color. Take out the fried paneer on a paper napkin, so that absorb the excess oil. And take out the oil from the pan.
FRY THE PANEER ON MEDIUM FLAME TILL THE SIDES OF THE PANEER CUBES START TURNING LIGHT GOLDEN BROWN
5) Now put 2 spoons of oil in the same pan, when the oil is hot, add cumin seeds and let it crackle, reduce the flame to low. Then add hing and dry ground spices and fry them continuously for 20 to 30 seconds.
20 TO 30 SECONDS CONTINOUSLY FRY THE DRY GROUND SPICES
6) Now add tomato, ginger and green chili paste to it, fry for 2 to 3 minutes.
ADD THE TOMATO, GINGER & CHILLY PEST
7) Then add boiled peas to it, add turmeric powder, red chili powder, coriander powder and salt and mix, fry it till the mixture starts leaving the oil. You will see that the spice of the vegetable has dried up. (This step will take about 3-4 minutes)
ADD THE BOILED PEAS & SPICES, SAUTE IT TILL START LEAVING THE OIL
8) Add 1 cup of water and cashew nuts, mix and let it come to a boil, then cover and cook on low flame for 4 to 5 minutes
ADD THE CASHEWS & POUR ONE CUP OF WATER TO MAKE A GRAVY, THEN COVER & COOK ON A LOW FLAME UNTIL THE GRAVY THICKENS
9) After 4 to 5 minutes remove the lid and add paneer, kasoori fenugreek, garam masala and 1 teaspoon finely chopped green coriander and mix it well, after that cover and cook the vegetable again. As soon as the oil starts floating over the vegetable, switch off the gas.
ADD THE PANEER & DRIED FENUGREEK LEAVES, GARAM MASALA & CORIANDER LEAVES, MIX GENTLY, AFTER THAT COVER & COOK THE VEGETABLE JUST FOR 2 TO 3 MINUTES
10) Take out the vegetable in a bowl, garnish with coriander leaves and serve with paratha, naan or any roti of your choice.
SERVE THE MUTTER-PANEER WITH HOT PARATHA, NAAN OR ANY CHAPATI OF YOUR CHOICE
HOW TO MAKE PANEER-MUTTER (PEAS) SABZI WITHOUT ONION GARLIC – STEP BY STEP WITH PICTURES
1) To make mutar paneer sabzi, first wash the peas and add a pinch of salt in a cup of water and boil it for 3 to 4 minutes or till it becomes soft.
BOIL THE GREEN PEAS
2) After boiling take them out from the water. And keep it aside.
3) Grind whole red chili, clove, black pepper, whole coriander, bay leaf and cinnamon in a mixer jar and take it out in a bowl.
GRIND THE WHOLE SPICES
4) Make a paste by grinding tomatoes, green chilies and ginger in the same mixer jar.
GRIND TOMATOES, GREEN CHILLIES & GINGER
5)
MAKE A PUREE
6) Now put oil in a pan to fry the paneer and heat it on the gas, when the oil is hot, add the paneer, fry on medium heat till the edges of the paneer pieces turn light golden brown in color. Take out the fried paneer on a paper napkin, so that absorb the excess oil. And take out the oil from the pan.
FRY THE PANEER ON MEDIUM FLAME TILL THE SIDES OF THE PANEER CUBES START TURNING LIGHT GOLDEN BROWN
7) Now put 2 spoons of oil in the same pan, when the oil is hot, add cumin seeds and let it crackle, reduce the flame to low. Then add hing and dry ground spices and fry them continuously for 20 to 30 seconds.
20 TO 30 SECONDS CONTINOUSLY FRY THE DRY GROUND SPICES
8) Now add tomato, ginger and green chili paste to it, fry for 2 to 3 minutes.
ADD THE TOMATO, GINGER & CHILLY PEST
9) Then add boiled peas to it, add turmeric powder, red chili powder, coriander powder and salt and mix, fry it till the mixture starts leaving the oil. You will see that the spice of the vegetable has dried up. (This step will take about 3-4 minutes)
ADD THE BOILED PEAS & SPICES, SAUTE IT TILL START LEAVING THE OIL
10) Add 1 cup of water and cashew nuts, mix and let it come to a boil, then cover and cook on low flame for 4 to 5 minutes.
ADD THE CASHEWS & POUR ONE CUP OF WATER TO MAKE A GRAVY, THEN COVER & COOK ON A LOW FLAME UNTIL THE GRAVY THICKENS
11) After 4 to 5 minutes remove the lid and add paneer, kasoori fenugreek, garam masala and 1 teaspoon finely chopped green coriander and mix it well, after that cover and cook the vegetable again. As soon as the oil starts floating over the vegetable, switch off the gas.
ADD THE PANEER & DRIED FENUGREEK LEAVES, GARAM MASALA & CORIANDER LEAVES, MIX GENTLY, AFTER THAT COVER & COOK THE VEGETABLE JUST FOR 2 TO 3 MINUTES
12) Take out the vegetable in a bowl, garnish with coriander leaves and serve with paratha, naan or any roti of your choice.
SERVE THE MUTTER-PANEER WITH HOT PARATHA, NAAN OR ANY CHAPATI OF YOUR CHOICE
Suggestion :-
1) If you are using frozen peas then there is no need to boil them wash them in plain water and use them directly or keep them out of the fridge for 15-20 minutes before, put them in the vegetable after coming to room temperature.
2) Do not fry the paneer too much, fry it lightly.
3) The gravy of this mutter paneer vegetable is thick, if you want to serve it with rice, then you can thin it according to your need.
4) After adding the paneer, cook the vegetable for 2 to 3 minutes, do not cook more at this step.
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