Sindhi Mutter Paneer
A homestyle Sindhi curry with soft paneer, sweet green peas, onions, tomatoes, and warming spices. It has a lightly tangy, comforting gravy that pairs especially well with phulka, naan, or plain rice.
For 4 servings
- prep · ~10 min
Prep the paneer and vegetables.
1.Cut the paneer into small cubes.2.Finely chop the onion, tomato, ginger, and garlic.3.Slit the green chilies and chop the coriander leaves. - saute · ~3 min
Cook the paneer lightly.
Heat 1 tbsp oil in a pan over medium heat. Add the paneer and cook for 1 to 2 minutes, turning gently until lightly golden at the edges. Remove to a plate.
TIPDo not brown the paneer too much or it can turn chewy. - temper · ~1 min
Heat the cumin in oil.
Add the remaining 1 tbsp oil to the same pan. Add cumin seeds and let them crackle for a few seconds.
- saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until soft and light golden (5 to 6 min).2.Add the ginger, garlic, and green chilies.3.Cook for 1 minute until fragrant. - saute · ~7 min
Cook the tomatoes and ground spices.
1.Add the chopped tomatoes and salt.2.Cook until the tomatoes break down and the mixture looks thick (5 to 6 min).3.Add turmeric powder, red chili powder, and coriander powder.4.Cook for 1 minute, stirring well.TIPIf the masala starts sticking, splash in a little water and keep cooking until the tomatoes soften fully. - simmer · ~6 min
Simmer the peas in the gravy.
Add the green peas and water. Mix well and bring the curry to a gentle simmer. Cover and cook for 5 to 6 minutes until the peas are tender.
- simmer · ~3 min
Add the paneer and finish the curry.
Add the paneer, garam masala, and lemon juice. Simmer gently for 2 to 3 minutes so the paneer warms through and the flavors come together.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly fry the paneer only until the edges turn pale golden; deeper browning can make it rubbery in this soft gravy.
- 2Cook the onion until just light golden, not dark brown, so the curry keeps its homestyle Sindhi flavor and gentle sweetness.
- 3Let the tomatoes cook down until the masala looks thick and the oil starts to separate slightly; that is the cue the gravy will taste rounded, not raw.
- 4If using frozen peas, thaw and add them only for the brief simmer given so they stay sweet and bright instead of turning starchy.
- 5Add lemon juice right at the end and off low heat if possible, so the tang stays fresh and does not taste dull.
- 6For softer paneer, soak the lightly fried cubes in warm water for 5 minutes, then drain before adding back to the curry.
- 7This curry thickens as it sits, so loosen leftovers with a small splash of hot water before reheating.
Adapt it for your goals.
Low-oil
Skip the separate paneer frying and add it directly at the end; the curry stays lighter while the paneer remains soft.
veganVegan
Replace paneer with firm tofu and use the same gentle simmering step for a plant-based version with similar texture.
no onion no garlicNo-onion-no-garlic
Omit onion and garlic, increase tomatoes slightly, and rely on cumin, ginger, coriander powder, and lemon for a simpler satvik-style curry.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the sweetness of peas balanced by more heat.
Why this is on our healthy list.
Protein from Paneer and Peas
Paneer and green peas together make this curry more satisfying and help turn it into a filling vegetarian main.
Vegetable-Rich Gravy
Onions, tomatoes, ginger, garlic, chilies, and peas add plant ingredients that bring fiber, flavor, and variety to the dish.
Moderate, Home-Style Fat Use
The recipe uses a modest amount of oil for sautéing and tempering, keeping the curry rich enough without becoming overly greasy.
Frequently asked questions
Yes. Thaw them first if possible, then simmer only until tender so they stay sweet and do not become mushy.
