Another no onion no garlic meal tonight – Mutter Paneer – no onion-garlic recipe. Mutter paneer and that too without onion and garlic; Impossible – is what I heard from my folks at the dinner table. Without revealing much I served my dish tonight and it was all clean-plate. Well not really ..my older one who is a not-so-pea-lover had lined his peas at the corner of the plate 😉 and rest all finished. Final verdict – “Nice played MOM!! It taste different though; but its tasty!!”
Well how can I tell them this secret that the base to this gravy is BOILED LAUKI PASTE 😉 . Lauki/bottle gourd mixed with tomato puree, cashew paste and curd formed a thick and creamy gravy to this traditional mutter paneer dish. No doubt onion and garlic gives a strong flavor and adds a different aroma to a dish but this gravy too was somewhat close to the actual dish. Very subtle but a distinctive flavor of peas and paneer. No one could tell the difference and above all bottle gourd being rich in nutrition not only added flavor but also added nutritional value to this recipe.
To boil the peas simply add peas along with 1 cup of water and pressure cook them for 3-4 whistles. Drain and cool. Do try out other no onion no garlic recipes.
Looking for Matar paneer recipe with onion and garlic – click here.
Mutter Paneer - no onion-garlic recipe
- 1 cup Homemade Cubed Paneer
- 3/4 cup Boiled Green Peas
- 1/4 -1/2 teaspoon Jeera (cumin seeds)
- 1/4 -1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 - 1/2 teaspoon Haldi (Turmeric powder)
- 1/2 tablespoon Chopped cilantro leaves (to garnish)
- 2 tablespoon Homemade tomato puree
- 1 tablespoon Beaten Curd (yogurt)
- 2 tablespoon Boiled lauki paste
- 1 tablespoon Cashew Paste
- 1 tablespoon Oil
- Assemble: all the ingredients. For boiled lauki paste see the link above.
- Dice Paneer cubes and boil peas till they are soft and tender. Drain and set aside.
- Heat and grease a griddle, spread out paneer cubes and cook till they are evenly brown from all the side. Remove and set aside.
- In a pan heat oil and cumin seeds.When they start to sputter add tomato paste, boiled lauki paste, cashew paste and curd. Mix it well.
- Stir in all the spices and mix.
- Cook for 3-4 minutes till the masala is all dried up and cooked thoroughly.
- Add water and bring it to a boil. Depending on how thick you want your gravy to be add 1/4-1/2 cup of water.
- Bring it to a boil.
- Add in boiled peas.
- Cover and allow it to simmer for 4-5 minutes.
- This is how the gravy will look like - well blended and thick.
- Mix in Paneer cubes, cover and remove from the flames. Allow it to sit soaked in hot gravy for 5 minutes.
- Adjust your seasonings and serve hot over boiled rice.