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this post was submitted on 15 Apr 2026
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Mutar paneer is one of my favorite dishes.
I usually use this recipe and then add a lot of peas near the end. I make my own paneer, usually every other week.
The recipe can be made vegan by replacing the paneer with extra firm tofu, the cream with coconut milk, and the butter with vegan butter.
recipe
Shahi PaneerIndian
Ingredients:
400 grams Paneer (Cottage cheese) cut into cubes (see paneer prep note below) 2 tablespoons Oil
2 medium Onions finely chopped
15-20 Almonds
24 oz 5 medium Tomatoes finely chopped
1 teaspoon Red chilli powder
1 tablespoon Coriander powder
Salt to taste
2 tablespoons Butter
1/2 cup Cream + for garnishing
1 teaspoon Kasoori methi powder
1 teaspoon Garam masala powder
1/4 teaspoon Green cardamom powder
Directions: Heat oil in a non stick kadai. Add onions and cashewnuts and sauté lightly. Add tomatoes and cook for 10-12 minutes or tomatoes are pulpy. Add red chilli powder, coriander powder, turmeric powder, salt and sauté. Transfer this mixture into a mixer jar, cool and grind to a paste with a little water. Transfer the mixture into the same kadai. Add butter, cover and cook on low heat for 10 minutes. Add cream and mix well. Add paneer, kasoori methi powder, garam masala powder, green cardamom powder and mix well. Transfer into a serving bowl, garnish with some cream and serve hot.
My family prefers the paneer to be cooked before added to the dish. For that I use this:
paneer prep
In a large bowl, whisk together 1 tsp turmeric, 1/2 tsp cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.Pan fry the paneer before adding to the final dish. This also works with tofu.
Not sure I can get paneer, but this sounds interesting.
Make it yourself.
Bring a gallon of milk almost to a boil slowly. Add 1/2 or so acid (white vinegar, or lemon juice work well), the milk solids will separate from the whey. Let it sit off heat for 5-10 minutes. Then scoop out the solids into a strainer lined with a piece of cheese cloth.
Carefully wring out as much whey as possible, being careful the solids may still be very hot.
Place the solids while in the cheese cloth between two cutting boards or similar flat objects. Place them in a baking sheet to capture whey run off. Place the pot with the whey in it on top of the top cutting board. You may need to stand there to balance it.
I have been making paneer for almost 15 years now. I starting making it like this and have graduated to various cheese presses. I find mine preferable to store bought now too.
Sounds like something to do this weekend.