Tag Archive | paneer

How to make fresh homemade Paneer

How to make fresh homemade Paneer ( Indian Cottage Cheese)

Paneer 1

Paneer also very commonly known as Indian Cottage Cheese, Chhana or chhena. It’s a star ingredient in most Indian dishes and liked by many …at least in my household. Paneer is easily now a days found in your local supermarket or grocery stores ….but where’s the fun there? When it can easily be made fresh right at home. It requires only a few ingredients; milk, lemon juice, a pot, a strainer and cheesecloth and you have fresh homemade paneer.

The best part of paneer is that it can be eaten right away, it requires no aging or culturing and once the paneer (cheese) has set it can be added to your favorite curry or sweet dish. Normally, many make paneer using whole milk, but I’ve had great success many times making it with 2% milk.

paneer 2

It’s much more difficult to make paneer using skim or non-fat milk since there is not enough fat left in the milk to separate into curds and whey. The only down side of this cheese is that it won’t last very long in the fridge when it’s freshly made, so if you don’t plan to use it up within a week then make sure you definitely have plans what to do. Personally, I only make what is need at the time but, in case I have left over I wrap it up with clear cling wrap and place it in a Ziploc bag and place in the cheese drawer inside my fridge.

paneer 3

Paneer is absolutely delicious, but the best part of making homemade paneer is that the yellowish water from the curdled milk known as “WHEY” is super healthy and has some amazing usage. Many may not know that whey is also considered to be rich in protein and may also help build muscle strength and boost the immune system.

With all these great health benefits why would we want to throw out the leftover water (whey) from making Paneer. Let me share with some great ways of using up whey and preparing healthy delicious dishes. Whey can used to make Chapati (roti)  or in any paratha flour just substitute water with whey water. Add whey water to any fruit juice to start off the day, add it to any gravy which can be substituted for tomatoes or tamarind. It can also be used for cooking rice or baking purpose just substitute water with leftover whey. Another great way to use whey is simply add the water (whey) when preparing food to keep the nutrients intact and also make the food more nutritious.

I’ve used paneer making many dishes like; Paneer Bhurji Sandwich, Paneer Pulao Using Veggie Biryani Masala, Marinated Paneer Naan Pizza and Methi Muttar Malai Paneer.


How to make homemade Paneer

Prep Time: 30 minutes

Total Time: 30 minutes

How to make homemade Paneer

Fresh delicious homemade Paneer (Cottage Cheese or Chhena)


  • 2 1/2 cups - 2% Milk
  • 1 tsp - lemon juice


Pour the milk into a large pot for boiling. When it comes to a boiling, switch off the stove and wait a few minutes for hot air to release from the milk.

Add the lemon juice and stir, wait for milk to curd.

Line a bowel using a muslin cloth (cheesecloth), strain curdled milk and squeeze out all of the whey.

If you want solid paneer, put some weight on the drained paneer and leave it on for few hours.

Use as required. If not using immediately wrap cling wrap and place inside Ziploc bag and place in fridge.


* lemon juice can also be replaced with vinegar.

* for more flavor a little bit of salt can be added once you have strained the whey from the curdled milk.

* for a longer life of paneer it can be freeze.



Paneer 1


Paneer Pulao Using Veggie Biryani Masala

Paneer Pulao Using Veggie Biryani Masala

paneer pulao

Pulao is a complete satisfying and delicious dish to be enjoyed anytime of the day. Any kind of rice meal is my always go-to dish when I’m running short on time or running out of ideas on what to make for dinner. Rice is always comforting and especially if supplementary amount of vegetables are added to it, makes is fairly healthy.

I had come across a package of Suhana brand Vegetable Biryani Masala, when all of sudden the idea of making a mixed vegetable pulao with a hint of vegetable biryani masala and shallow fried marinated paneer cubes came to mind. We were actually planning to visit my family since it was my niece’s 10th birthday and what a better way to celebrate than to enjoy a variety of different dishes. With all that said and done ….I hopped right into it and created my exceptionally delicious, but completely scrumptious mouth-watering Paneer Pulao with a twist of Veggie Biryani Masala.


The special Suhana Veggie Biryani Masala Mix that I used in this pulao is exotic mix of aromatic spices dried garlic, onion, ginger, mint, red chili powder, bay leaf (taj patta), clove, black pepper, cumin, green cardamom and turmeric. The combination of spices used in this package can be overwhelming , but the blend of spices used is quite unique but it is advised that use spice mix proportionally as the taste can get intense.

One of the star ingredients used in making Paneer Pulao is it self Paneer. I used store-bought paneer in this recipe, but if your one to make it fresh then that works the best. Small cubed paneer marinated in a home-made yogurt mixture and then shallow fried till nice and golden brown makes the perfect topper on this rice dish. I also used a specialty Pakistani long grain rice which is used in making biryanis, these rice grains cook well and each grain separates leaving a nice and loose effect on the pulao. If you like using basmati rice, the that works great also.


This Paneer Pulao is a party pleaser, be sure to try it out at your next dinner party, potluck or just a nice family dinner. Pair up this Paneer Pulao with a nice simple chaas (buttermilk) or a simple cucumber raita for your next meal. This recipe serves up to 6-8 people for a typical dinner.


Paneer Pulao Using Veggie Biryani Masala

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 6-8

Paneer Pulao Using Veggie Biryani Masala


  • 2 cups – long grain biryani rice (basmati rice is fine); Wash and soak for 15-20 minutes
  • 2 tbsps. - Ghee
  • Bay leaf – couple of leafs
  • 2 tsps. - Jeera / cumin seeds
  • 1 - Large onion; thinly slices
  • 1 cup – mixed frozen vegetables (carrots, green peas, green beans)
  • 1- Red bell pepper; deseed chopped in to small cubes
  • 1 - Medium Potato; peeled and diced into small cubes
  • 400 gram Paneer; diced into small cubes
  • Salt to taste
  • 2 1/2 tsps. – Vegetable Biryani Masala
  • 2 tbsps. Garlic/Ginger Paste
  • 3 tbsps. - Oil
  • 1 tsp. + 2 tsp. - Red chilli powder
  • 1/2 tsp. - Turmeric
  • 1/4 tsp. -Yogurt
  • 2 tbsps. -Gram flour
  • 2 tsps
  • 2-3 tbsp. -Coriander leaves for garnishing


Marinate Paneer:

Into a bowl add 200 grams of diced paneer then add 1 tbsp. Oil, 1 tsp. red chili powder, turmeric, yogurt, 1/2 tsp. salt, gram flour. Mix well and keep aside for 30 minutes.

Heat 1 tbsp. oil in shallow fry pan. Remove the marinated paneer pieces with a slotted spoon. Drain off any excess marinade and slowly add to heated oil to shallow fry on medium flame until golden brown on all sides. Do not fry for too long, or they will burn and turn into a rubbery texture.

Pulao Steps:

In a large heavy bottomed pan, heat the ghee + 1 tbsp. Oil. Once hot add in jeera and let it splutter for 30 seconds, then add in garlic/ginger paste and sauté for another 30 seconds until raw aroma is gone. Add in sliced onions and sauté for another 1 minute till nice and pink. Add in Vegetable Biryani Masala, red chili powder, and salt to taste and 1 tbsp. of water give it all a good mix and cook for 1 minute again.

Once all spices combined together, add in mixed vegetables (carrots, green peas, green beans), potatoes, bell peppers and remaining cubed paneer pieces; mix and sauté for another 30 seconds


Now add in 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, do a taste test and adjust salt and spices; once done cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.

Remove the cooked pulao in a large platter/plate. Arrange golden paneer pieces over the top. Garnish with fresh coriander.


Recipe has been somewhat adapted from Saffron Trail-Paneer Pulao; but changed up to suit my tastebuds.



paneer pulao



Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing


Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.


As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.


This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.


Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂


Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha


  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas


Dough Preparation

Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.

Stuffing Preparation

Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.

Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.

Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.

Paratha Preparation

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.




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Marinated Paneer Naan Pizza

Marinated Paneer Naan Pizza | Quick and Easy Desi Flavored Paneer Naan Pizza

imageWho doesn’t love pizza? Especially, if its home-made and made with a complete Indian desi twist. That’s exactly what I’m bringing to you here, pizza this simple and delicious is impossible not to try out. Store bought ready made naan, your choice of fresh vegetables, super quick and easy pizza sauce, fresh shredded mozzarella cheese and the grand show stopper is small cubes of paneer marinated in a special sauce for about 30 minutes  and topped onto our special naan pizza.

imageThey’re a lot of different recipes out there related to Tandoori pizza naan, but I think this one is a bit different. I’m one that loves the Tandoori flavor, but just not on my pizza. I had recently tried tandoori pizza from one of our local pizza parlor, a small Indian owned pizza store in the area I live. Actually, I’m amazed that I had never ordered from them until now cause their actually really good. We’ve tried many different kinds of pizza, from the authentic Italian pizza at a high-end Italian restaurant right to the hard-core desi Indian style pizza at our local pizzeria. Nothing bets a nice home-made pizza ! 🙂

I want to share a little story before I get into this delicious pizza recipe. My love for pizza is actually related to my birth, I know your going to think what does pizza and birth have to do with each other. 🙂  Sorry mom for sharing this. 🙂   My mom told me that in her last month during her pregnancy with me she was going thought some strange cravings, but one of the cravings that she was having had to do with pizza. Well, for beginners her last craving before I was born was for a huge veggie pizza with lots of cheese  and to top off things there was a snow storm going on. I’m a winter baby and in Canada we get lots of heavy snowfalls and storms so just try to imagine the scene. My poor father …..but I love him too much for this. 🙂 He went out and got that special veggie pizza for her, obviously my mom enjoyed every bit of it, but right after all that BOOM! I’m sure you can guess what happen….yes she went into labor and I had arrived. Her last meal became one of my all time favorite meal PIZZA! 🙂

imagePizza is one food that is enjoyed by many whether you’re a young child or a grown up adult. It’s made in many different variations, flavors, styles, topping and sizes. Different cultures have adapted their own style and taste. Pizza can be made for vegans, vegetarians, meat lovers, lactose intolerance or gluten-free.  They can be made on whole wheat, white or gluten-free dough, store-bought naan, flat bread, bread, pastry sheets. The ideas on making pizza are phenomenal, I think that there is no right or wrong way of making pizza.

Marinated Paneer Sauce that I’ve created here is super simple and tasty, it doesn’t have the tandoori flavor, but it does have a nice spicy tangy flavor. Simple ingredients like plain yogurt, kesuri methi, red Kashmiri chili powder, turmeric powder (haldi), salt, besan (gram flour),garlic, ginger, freshly chopped coriander (cilantro) and little bit of orange food coloring to give it a nice bright color. All mixed together into the small cubes of paneer and marinated for about 30 minutes.

imageThis is a partial cheat recipe, I’ve used store-bought naan and also store-bought pizza sauce which I’ve flavored up with my own seasoning. This was my quick and easy version of making pizza.

Dinner was all about pizza and I wanted my family to enjoy many different variations and flavors, so that was when I had decided to make pizza on naan bread. I had made Marinated Paneer Naan Pizza, Mediterranean Naan Pizza, Alfredo Naan Pizza, Alfredo Cheesy Naan Pizza and a basic Veggie Naan Pizza. Besides from marinating the paneer cubes, the total time to prepare and serve the naan pizza was approximately one hour. When served nice and hot right from the oven to dinner table is ultimately unbelievable.


Marinated Paneer Naan Pizza

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 2

Marinated Paneer Naan Pizza

Super simple and delicious homemade Marinated Paneer Naan Pizza


    Basic Pizza
  • 2 - Naan of your choice
  • 1 cup - Mozzarella Cheese; shredded
  • 1/2 - Red Bell Pepper; thinly sliced
  • 1/2 - Green Bell Pepper; thinly sliced
  • 4-5 - Mushrooms; thinly sliced
  • Fresh Coriander (Cilantro) - finely chopped
    Pizza Sauce
  • 1/2 can Primo Traditional Pizza Sauce
  • 1 tbsp.- Olive Oil
  • 2 Garlic Cloves; finely chopped
  • 1 tsp.- Italian Seasoning Mix
  • 10-12 - Fresh Basil leaves; washed and finely chopped
  • 1 tsp.- Red Chill Powder
  • Salt to taste
    Paneer Marination Sauce
  • 1/2 cup- Paneer; small sized cubed
  • 2 tbsp.- Plain yogurt
  • 1/2 tsp.- Red Kashmiri Chili Powder
  • 1/2 tsp.- Haldi (turmeric powder)
  • 1/2 tsp.- Kesoori Methi; crushed
  • 1/2 tsp.- Garlic Paste
  • 1/2 tsp.- Ginger Paste
  • 2-3 Springs of Fresh Coriander (Cilantro) finely chopped
  • 2 tsp.- Besan (gram flour/chick peas flour)
  • salt to taste
  • pinch of Orange Food coloring (optional)


Into a bowl combine all ingredients for the Paneer Marination Sauce. Give the paneer mixture a good mix to make sure all paneer pieces are coded. Cover and keep aside for 30 minutes.

Into a small pot, warm up Olive Oil on medium heat. Once warm add in finely chopped garlic and saute for 1 minute.

Add in pizza sauce, Italian seasoning, red chili flakes, salt to taste and freshly chopped basil leaves and cook for 10 minute on medium-low heat. Once ready keep aside.

Pizza Preparation

Pre-heat oven at 425°F for 15 minutes.

On a round or square pizza dish, place two naans side by side. Spread pizza sauce all over naan, sprinkle some mozzarella cheese on both naans, and then evenly top with bell peppers, mushroom and red onion and the remaining cheese evenly between the two naan pizzas.

Give Marinated Paneer a good mix again. Take single pieces of paneer and evenly spread over each pizza. Take sauce of marination and spread a few drops all over pizza (optional), then evenly distribute fresh chopped coriander leaves (cilantro) all over pizza

Place into oven for 15 minutes, until cheese is nice and melted and the paneer is slightly golden.

Once ready remove from oven and let Marinated Paneer Naan Pizza cool down for 2-3 minutes and cut as desired.

Serve immediately!


Use any topping of your choice

For extra crisper paneer cubes, leave pizza in oven for extra 5 minutes. Make sure to keep watching so the naan doesn't get burnt.

Onion and Garlic is optional can be omitted.

Orange food coloring is optional, but it does give a very nice look to the pizza.





I hope you enjoyed this recipe, please be sure to leave me your comments, feedback or suggestions I’ d love to hear from you. Also continue to follow for some more great easy, simple and delicious pizza recipes.


Methi Muttar Malai Paneer

Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce



Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.




Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.





Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.


Methi Muttar Malai Paneer

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4

Methi Muttar Malai Paneer

Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss


  • 1 ½ cups – Muttar (Green peas-fresh/frozen)
  • 1 cup -Methi leaves fresh
  • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
  • ¼ cup – Heavy Cream
  • ½ cup - Milk
  • ½ tsp. – Red Chili Powder
  • Turmeric - a pinch (optional)
  • 1 tbsp. – Butter (ghee)
  • Salt to taste
  • ½ tsp. – Sugar (optional)
  • 1 tsp. -Jeera
  • Asafetida – pinch (optional)
  • 1 tbsp. – Oil
  • 2 tbsp. - water
  • Couple of springs of Coriander- Finely chopped for garnishing
    Gravy Paste
  • 1 Medium Onion – chopped into chucks
  • 7-8 – Cashews (kaju) broken into pieces
  • 1-2 - Green chilies
  • Ginger - 1 small piece
  • 3-4 – Garlic Cloves


Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.

Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.

Pressure cook or pre-boil muttar (green peas) and keep aside.

Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.

Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.

Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.

Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.

Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.


Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

Paneer can be substituted with Tofu.

No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.