Name: Shahi Methi Muttar Paneer recipe by Jyothi Varne at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2
Ingredients: 150 gms Paneer Cubes; 1 cup - Green peas (boiled); 1 large sized onion, fried and grounded to a fine paste; 10-12 cashews, soaked and grounded to a fine paste; Puree of 2 small sized tomatoes; Kasuri Methi - 1 tbsp; Turmeric - 1/4 tsp; Kashmiri Red Chilli Powder - 2 tbsp (or as per your taste); Coriander powder - 1 tbsp; Fresh Cream - 1 tbsp; Garam masala - 1/2 tsp; Ginger Garlic Paste - 1 tsp; Butter for cooking; Salt to taste

ABOUT Shahi Methi Muttar Paneer RECIPE

You all would have heard of the famous Muttar Paneer- it needs no introduction. In simple words it's a marriage of peas and cottage over a sunset gravy.

Ingredients Serving: 2

150 gms Paneer Cubes
1 cup - Green peas (boiled)
1 large sized onion, fried and grounded to a fine paste
10-12 cashews, soaked and grounded to a fine paste
Puree of 2 small sized tomatoes
Kasuri Methi - 1 tbsp
Turmeric - 1/4 tsp
Kashmiri Red Chilli Powder - 2 tbsp (or as per your taste)
Coriander powder - 1 tbsp
Fresh Cream - 1 tbsp
Garam masala - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Butter for cooking
Salt to taste

Instructions

Heat butter in a shallow pan, once it melts add the finely grounded onion paste.
Fry and cook the onion paste, until the color changes and the oil starts to separate itself. Next add the tomato pulp and cook till the water evaporates.
Add in the spice powders and salt to taste (except for garam masala) and stir well.
Next, add the pieces of paneer and cook for 5-8 mins of a low flame. Stir well to coat the paneer pieces with the masala and cook until the oil starts to come on top with a closed lid on a medium flame.
Add the cashew nut paste, peas garam masala and adjust the gravy consistency. Keep stirring as the gravy will thicken once you add the cashew nut paste and you do not want it to stick at the bottom.
Rub the kasuri methi against your palm and add it to the gravy, cook for another 3-4 mins.
Add the cream and give it one final stir and turn off the flame.
Serve hot with roti/naan.

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