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A delightful twist on the classic mutter paneer, this Sindhi version features a rich, savory gravy made from deeply browned onions (bhuno), tangy tomatoes, and a hint of gram flour (besan) for a unique nutty flavor and texture. Tender paneer and sweet green peas make it a comforting and authentic meal.
For 4 servings
Fry the Paneer
Prepare the 'Bhuno' Gravy Base
Cook the Masala
A delightful twist on the classic mutter paneer, this Sindhi version features a rich, savory gravy made from deeply browned onions (bhuno), tangy tomatoes, and a hint of gram flour (besan) for a unique nutty flavor and texture. Tender paneer and sweet green peas make it a comforting and authentic meal.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 477.64 calories per serving with 15.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
Replace paneer with 250g of firm tofu (press to remove excess water before frying) and ensure you are using vegetable oil instead of ghee.
For a richer, restaurant-style gravy, stir in 2 tablespoons of heavy cream or cashew paste at the end, just before adding the garam masala.
Add 1 large potato, peeled and cubed, along with the green peas. You may need to cook it for a few minutes longer until tender.
Skip the onions and ginger-garlic paste. Increase the tomato quantity to 4, and add a pinch of asafoetida (hing) to the hot oil after the cumin seeds.
Paneer and green peas are excellent sources of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Paneer is packed with calcium and phosphorus, two vital minerals that contribute to strong bones and teeth, helping to prevent conditions like osteoporosis.
The base of this curry, made from tomatoes, onions, ginger, and garlic, along with spices like turmeric, is rich in antioxidants that help combat oxidative stress and inflammation in the body.
One serving of this Sindhi Mutter Paneer contains approximately 480-520 calories, depending on the type of oil and paneer used. This estimate includes the paneer, gravy, and peas.
Yes, it can be part of a healthy diet. Paneer and peas are excellent sources of protein and calcium. The use of fresh tomatoes, onions, and spices provides vitamins and antioxidants. To make it healthier, you can reduce the amount of oil used or pan-sear the paneer instead of shallow-frying.
The two key elements that define this as a Sindhi-style curry are: 1) The 'bhuno' technique of deeply browning the onions to create a rich, dark, and savory base. 2) The use of a small amount of roasted besan (gram flour) to thicken the gravy and add a characteristic nutty flavor.
Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
If your gravy is too thin, you can simmer it uncovered for a few more minutes to allow some of the water to evaporate. Alternatively, you can make a slurry with 1 teaspoon of besan and 2 tablespoons of water, add it to the curry, and cook for another 3-4 minutes until it thickens.
Yes, you can use frozen paneer. Make sure to thaw it completely by placing it in warm water for 15-20 minutes before cubing and frying. This ensures it cooks evenly and stays soft.
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