Here’s a flavorful and creamy Mutter Paneer recipe using Yellow Gravy Base. This version is mildly spiced, restaurant-style, and pairs perfectly with roti, naan, or jeera rice.
Mutter Paneer in Yellow Gravy Base
Serves: 3–4
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
200 g paneer (cubed)
¾ cup green peas (fresh or frozen)
1½ cups Yellow Gravy Base
1 tbsp. oil or ghee
1 tbsp butter (optional, for richness)
1 tsp ginger-garlic paste
1 green chili (optional, slit)
½ tsp cumin seeds
Spices:
½ tsp turmeric powder
½ tsp Kashmiri red chili powder
1 tsp coriander powder
½ tsp garam masala
½ tsp kasuri methi (crushed)
Salt to taste
Optional Finish:
2 tbsp fresh cream or 1 tbsp malai
Chopped coriander leaves
A dash of lemon juice
Instructions:
Prepare Peas:
If using fresh peas, boil until tender. If using frozen, rinse with hot water and set aside.
Sauté Base Spices:
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add ginger-garlic paste and green chili. Sauté for a minute.
Add Yellow Gravy Base:
Pour in the yellow gravy base and mix well.
Add turmeric, chili powder, coriander powder, and salt.
Cook for 4–5 minutes until the gravy thickens and oil begins to separate.
Add Peas and Paneer:
Add green peas and simmer for 3–4 minutes.
Gently add paneer cubes. Stir to coat and cook on low for another 5 minutes.
Finish the Curry:
Add garam masala and crushed kasuri methi.
Mix in cream or malai for a richer texture (optional).
Simmer for a final 2 minutes.
Garnish & Serve:
Garnish with chopped coriander and a few drops of lemon juice.
Serve hot with chapati, naan, or rice.
Variations & Tips:
For extra richness, shallow-fry paneer cubes before adding.
Want a Dhaba-style version? Add a bit of tomato paste and butter, and cook longer for deeper flavor.
To make it vegan: Replace paneer with tofu and skip cream/butter.
Let me know if you’d like the Yellow Gravy Base recipe itself or a dry mutter paneer sabzi variant!
