Mutter Paneer Makhanwala (Buttery Greenpeas With Cottage Cheese Gravy)

Mutter Paneer Makhanwala!!! I have eaten this curry once in Delhi and it was very yummy and buttery and after that i never got a change to eat again out side. So only i thought of trying it at home with less butter... Usually everybody cooks mutter paneer very often but some how in my family we are not that much fan of paneer.. I cook mutter paneer in some occasions only and this time i tried with only butter to give a buttery taste and different to. I tried to use very less butter as possible but you all know if you have to make something tasty you have to use right amount of ingredients.. This curry is one of those curry, once you start cooking you will never forget to cook in any occasions or parties...

 

 

Ingredients:
250gm paneer cubed
100gm green peas
1small cardamom, 2 cloves, 1small cinnamon stick
2 large onions, 3 medium tomatoes, 2 green chillies
1 tbsp ginger garlic paste
1tsp red chili powder,1tsp coriander powder
2tsp garam masala, 1/2 tsp turmeric powder
6 tsp Butter
1 1/2 cups water
Salt to taste
Coriander leaves chopped fine to garnish.

 

 

 

Cooking Method
Grind onions and green chili into a fine paste. Keep aside. Next grind tomatoes into fine paste and keep aside.
Heat 2tsp of butter in a pan and gently stir-fry the cubes of paneer till lite golden. Remove onto a paper towel and keep aside.
In the same vessel heat 3tsp of butter and add the cinnamon, cloves, cardamom and onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2minutes. Add the red chilli, coriander, turmeric and garam masala powders, stirring continuously till the oil begins to separate from the masala.
Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and left over butter and serve.
Mutter paneer Makhanwala tastes great with parathas, naans and even jeera rice.