How To Make Restaurant Style Of Mutter Masala/Green Peas Masala/Saag Masala Curry At Home

                  

It is a tasty delicious and simple recipe made with green peas and paneer. The process of making this curry is similar to palak paneer masala but both have different and unique tastes. This is one of the best curries for small family parties and gets together.

             Most of the people think that this masala curries may cause health issues. This is a healthy recipe. The green peas in the curry are easy to digest and also it has less fat elements and the green leaves also best for the health. So it is the perfect food for any age people. Reduce the quantity of the masala if You want to eat light masala curry.

Ingredients required for mutter masala are

• Spinach leaves -3 cups
• coriander leaves – 1 cup
• mint leaves -1 cup
• Paneer – 1 cup
• Onions -2
• Tomato -2
• Cooked green peas – one and half a cup
• Ginger garlic paste – one and a half tablespoons
• Mirchi powder – one tablespoon
• Garam masala – one tablespoon
• Cumin powder -1/2 tablespoon
• Coriander powder -1/2  tablespoon
• kasturi methi powder – 1/2 teaspoon
• cumin seeds – half teaspoon
• Salt  as per taste
• Turmeric – pinch
• Coriander leaves for garnish
• Oil – 2 tablespoons
• Milk/ cream- a half cup

PREPARATION:

1. First, wash spinach, coriander, and mint leave thoroughly and put all these leaves in a boiling water kadhai for 5 minutes under low flame.
2. Drain water from the leaves and Then make a very smooth paste using a blender.
3. Take a kadhai and add chopped onions and oil.
4. Fry the onions till it changes to golden brown color. keep this aside.
5. Make a fine paste of onions and tomato using a blender.
6. Heat the same kadhai and add oil and cumin seeds to it.
7. Once cumin seeds start crackle then add ginger garlic paste to it.
8. Stir till the raw flavor of ginger garlic paste goes out.
9. Add onion and tomato paste to it and cook the paste under low flame till the oil comes out.
10. Add turmeric, cumin powder, coriander powder, garam masala, Mirchi powder, and Kasturi methi to it and stir it well and cook for few more minutes.
11. Add spinach paste and cook for few more minutes.
12. Add cooked green peas to it.
13. Add milk to thin the consistency of the curry and add a little amount of water if required. Add required salt to the curry.
14.  You can also add filtered leaves water to thin the consistency of the curry so the minerals in the water are not wasted.
15. Add paneer pieces and boil it for few more minutes so that the paneer pieces absorb the curry flavor. The curry is ready for serving and try this curry with roti and naan.

TIPS:

1. If you want to make your curry more delicious then use mustard oil instead of normal oil.
2. If you want to eat fried paneer in the curry then deep fry it in the oil or fry it in ghee then add it to the curry. In restaurants, they fry the paneer if it is not fresh.
3. Add milk only after tomato paste gets perfectly cooked otherwise the milk turns into a kind of paneer texture. It damages the curry so take care.
4. Add little amount of salt when you fry onions, it will help your onions to fry fast.
5. Don’t keep any plate on the curry while cooking on the spinach leaves and also on the curry, this helps to look your curry in green color. Otherwise, your curry turns into black color.
6. For making paneer curries, it is better to prefer a non-stick pan.it avoids burning and scraping.
7.