Mutter Paneer (Indian Peas & Cheese)

This is a great vegetarian dish using Indian cheese, paneer.  To make Paneer, check out the recipe in the skills section or try and source some from your local Indian grocer.  Of course, making it yourself is always far more satisfying.



400 grams of paneer sliced into cubes
3 Small Tomatoes
100 grams of green peas
2 Chillies
1 tsp Ground Turmeric
1 Yellow Onion
2 Bay Leaves
1 tsp Smoked Paprika
1 tsp Coriander Seeds
2 tsps Coriander Powder
1 cm knob of ginger, grated
2 tsps Cumin Seeds
2 Cloves
1 tsps  Cumin Powder
4 Black Peppercorns
2 Green Cardamon Pods
1 Cinnamon Stick
1 Cup of Water


Slice and fry paneer until golden.

Fry onions ,garlic, and ginger with the whole spices.


Add the ground spices to the onion mixture and fry some more.


Add panner, tomatoes, peas and water to the mixture.


Bring to a boil and simmer for 30 mins.

Serve with Basmati rice or chapatis


12 responses to “Mutter Paneer (Indian Peas & Cheese)

  1. i just made this dish, and let me start by saying that the paneer recipe worked fantastically well and i want to thank you for introducing me to joys of making cheese! I was wondering, however, about a couple things in the recipe.

    1.) How much garlic Is there suppose to be in the dish? In the ingredients list there isnt any garlic listed but in the photo captions it mentions using it. * I used 2 cloves because that is what other recipes i have made from you have used roughly that much.

    2.) I thought it was interesting that this was the one recipe on the site that didnt call for breaking up the whole spices in any way. I was a little turned off by biting in to the whole coriander seeds so I think next time I will break them up with a morter and pestle next time. I have had mutter panneer at a Hindu temple and i remember occasionally biting into chunks of cinnamon sticks and the occasional cardamom seed but never coriander.

    3.) I ended up adding a tablespoon and a half of salt and in retrospect wouldve used more chiles and even some chilli power to get the spice level up a bit, but that stuff is subjective

    Anyway sorry to bombard you with these curiosities, thank you so much for this website! It has changed my cooking life forever, i am very greatful.

    • Hi there, glad you liked it! To your questions, 1) yes, I usually use 2-4 cloves of garlic and lightly fry it with the onions – I must have missed that part out of the recipe – sorry! 2) You can grind up spices a little, but it does fundamentally change the flavour if your powder your whole spices completely – you’ll see I use both whole and ground coriander – it’s because they offer different flavours in different states – in India, we get quite adept at removing whole spices whilst eating :) and finally, 3) always adapt a dish to your tastes – I personally like lots of chillies, but dislike too much salt – others will do the opposite. It’s quite a delicate dish, so too much oomph can kill the flavour of the chickpeas. Again, glad you liked it and there’s nothing like homemade cheese! I can’t wait to get back to New Zealand and make some more – not back from my work trip for a few weeks yet :(

      Sent from my iPad

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  3. This recipe came out so well for me (23 yr old cooking for the first time) that when I went home to visit the family this past month my mom adopted it instead of her own mutter paneer recipe!

  4. Hi! This is kind of off topic but I need some help from an established blog.

    Is it tough to set up your own blog? I’m not very techincal but I can figure things out pretty quick. I’m thinking about setting up my own
    but I’m not sure where to begin. Do you have any tips or suggestions? Cheers

    • Hi! You know what, I’m terrible at blogging – I can create content, but actually knowing the ins and outs of a blog is beyond me – I just use WordPress’s standard templates with a few tweaks. There’s heaps more I’d like to do but I don’t have the knowledge or time to learn, right now. However, I’d say the reason a blog survives/succeeds is more to do with its content, rather than its layout – a poor layout may distract from bad content, but bad content will never be compensated for by excellent layout/design :). Good luck! I’m sure there are plenty of bloggers who teach you how to blog!

      Sent from my iPad

  5. I am going to attempt to cook this tonight. Thank you for the recipe, what a wonderful blog you have here!

  6. I made this tonight, and while my onions seemed to have picked up the flavor of the spices, the rest of the dish did not, I don’t even think I was able to taste the chilis :/ . Can you maybe tell me where I have gone wrong? Also my paneer got only what I can call a squeaky quality to it. I have never cooked paneer before, so I would love some tips!

    • Sorry for the late reply – sounds like the sauce didn’t have enough time to simmer and absorb more of the flavour – turn the heat down and cook it for longer to help infuse all the flavours.

      Paneer with a squeeky texture is common – it comes from being super fresh and tightly packed – if you go to a restaurant you won’t get this because it’s usually a little older – so, technically, it’s a sign of good quality paneer – for me, I don’t quite like it :) – Two options: 1) don’t squeeze it as tight – it’ll make it crumblier and harder to handle, but less squeeky; 2) leave it in the fridge for a few days before cooking :)

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