Pan-fried cheese with green peas (Mutter paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 294) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30.

  • memphiseat on January 11, 2024

    This was my first recipe made from this book and my first time cooking with (store bought) paneer. Closer to restaurant-style Indian than I normally cook, i.e. richer, but really delicious.

  • TrishaCP on May 02, 2018

    We loved this too. It wasn't hugely time intensive to make, but you can save even more time by browning the paneer while the sauce cooks. I used one jalapeño with seeds for the green chile, and that amount was perfect for us. I also used Penzey's garam masala but will try the book's next time.

  • hirsheys on September 19, 2017

    Delicious. Super easy and the ingredients are ones I'm likely to have in the house. Even without being very organized, I got this done in about 30 mins.

  • Delys77 on February 26, 2014

    Pg. 294 This was just delicious! Very similar to my favourite Indian restaurant. As per usual with Iyer's recipes it took a bit longer to brown the onion mixture than he states, but otherwise the timing was quite accurate. I would double the recipe to serve 6 with some steamed rice. Also, my husband isn't a huge pea fan so I would likely drop the peas by about 1/3 and increase the paneer by 1/3. 1 small serrano was just the right amount of heat for us. In a double batch we could go up to 1 large.

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