1 tablespoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
1 teaspoon sugar
1 teaspoon salt or to taste
½ cup heavy cream
1 tablespoon chopped cilantro, for garnish
Directions
Heat oil or butter in a wok or a frying pan, 2 minutes. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
Add peas, paneer and stir to combine with sauce. Cover the wok or pan and let peas cook until tender, 4 to 5 minutes.
Add heavy cream, stir and adjust the seasoning. Let mutter paneer cook with sauce for 3 minutes, stirring occasionally so that sauce does not stick to bottom.
Garnish with cilantro and serve warm with Nan or Paratha.
Notes
If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Recipe by Lovely Masala at http://www.lovelymasala.com/mutter-paneer/