Vegetarian and Vegan

Skinny Mutter Paneer

by thecurrytheory
written by thecurrytheory
Jump to Recipe Print Recipe

This dish is such a crowd pleaser! I personally love the delightful taste of this curry, although most of the time it tends to be heavy to digest and high in calories because of the amount of heavy cream that’s used. Also, the thick cashew paste makes it richer, but my alternative recipe is a perfect combination of taste and health altogether. Adding a small amount of oat milk to this dish gives you the perfect saucy creamy consistency you’re looking for in a Desi mutter paneer. Here’s the full recipe

Skinny Mutter Paneer Recipe

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 cup cubed Paneer cubes
  • 1 cup frozen sweet peas
  • 2 tbsp vegetable oil and 2 tbsp of olive oil
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 2 green serrano peppers chopped (optional)
  • 1 tbsp tomato paste
  • 1 tbsp Ginger garlic paste (Or my ginger garlic cilantro paste)
  • 1 tsp cumin seeds
  • Whole garam masala (1 cinnamon stick, 2 cloves, 2 cardamom pods)
  • 1 tsp each of turmeric powder, garam masala powder, coriander powder
  • 2 tsp red chili powder
  • 1 tsp of red curry powder (optional)
  • Salt to taste
  • 1 tsp sugar
  • 1/2 cup Oatmilk
  • 1 tsp dried Kasturi Methi
  • 1/2 cup water
  • Chopped Cilantro for garnish

Instructions

  1. In a large pot, add in 2 tbsp of vegetable oil let it heat
  2. Add in cumin seeds and whole garam masala ( 2 cloves, 1 cinnamon stick, 2 cardamom pods)
  3. Add in 1 cup chopped onions, saute until translucent.
  4. Add in green chilies, chopped tomatoes, and tomatoes paste. Saute, cover, and cook for 4 minutes on medium-low flame.
  5. Add in paneer cubes and fry for a minute.
  6. Then add in frozen peas, salt, turmeric powder, red chili powder, garam masala powder, and coriander powder and mix well for 5 minutes
  7. If you want it spicier add 1 tsp of red curry powder (optional)
  8. Add in 1 teaspoon of sugar and mix well.
  9. Add 1/2 cup of water and cover to cook for 5 mins.
  10. Add half of the oat milk, a teaspoon of dried Kasturi methi, and mix.
  11. For final touches add olive oil or butter on top and cook for another minute.
  12. Turn off the heat and spread on the rest of the oat milk on top as cream.
  13. Garnish with cilantro and serve hot with Rotis, Parathas, or basmati rice.

Notes

If you're looking for a step-by-step video then please check out my Instagram @ thecurrytheory, it will be out soon 🙂

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