Ingredients

• 300 g - Amul Paneer
• 275 g - Green peas
• 80 g - Oil
• 175 g - Onion
• 25 g - Ginger-garlic paste
• 150 g - Yoghurt
• 1 tsp - Red chilli powder
• 1 tsp - Coriander powder
• 100 g - Tomato
• 25 g - Cashewnut Paste
• 20 g - Charmagaj paste
• 1/2 tsp - Garam masala
• 50 ml - Cream
• 5 - Green Chilli
• 25 g - Fresh Coriander leaves
• A pinch - Saffron
• Salt - to taste.

How to Make Paneer Mutter

• Make a puree out of tomato in a blender.
• Boil the onions in water for 8 mins, strain and puree.
• Take oil in a dekchi and add boiled onion paste.
• Stir for 6 mins and add ginger garlic paste.
• Saute for five minutes and add red chillies and coriander powder.
• Stir and add tomato puree and salt.
• Saute till oil leaves the masala. Add yogurt, beaten to a smooth texture and stir.
• Add a little water, green peas and saffron.
• Cook for 10-12 mins till the oil leaves the masala.
• Add a little water, green peas and saffron.
• Cook till green peas are tender.
• Cut the fresh paneer into cubes and fry in oil till golden.
• Dip in cold water.
• Squeeze the paneer and add to gravy.
• Mellow the gravy with cream and serve hot, garnished with fresh coriander leaves and slit green chillies.