DHABA STYLE MATAR PANEER RECIPE | STARTUP COOKING
Delicious, lip-smacking Dhaba style Matar Paneer recipe. Matar paneer has to be one of the most popular paneer recipes. This dhaba style Paneer recipe made with paneer (Indian Cottage Cheee) and Matar (Peas) in onion and tomato masala with some simple spices. Here I am sharing traditional dhaba style recipe that you can make this curry under 1 hr.
Dhaba style matar paneer is creamy, spicy and simply delicious. This recipe tastes best when served with chapathi, roti, naan, jeera rice or pulav. Matar paneer can be found during a lots of special occasions like weddings, get-togethers, anniversaries, pot lucks, etc.,
To make matar paneer, first fry the paneer till golden brown. Then prepare a gravy by using onion, tomatoes and lots of spices. Finally add the peas and paneer to the gravy and garnish with kasoori methi and coriander leaves. To make the gravy more creamy and indulgent, you can add fresh cream. Follow my step by step photo recipe to prepare Dhaba Style Matar Paneer. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Try my other paneer recipes
- Palak paneer
- Methi Paneer
- Paneer peas pulao
- Paneer capsicum
- Matar paneer
- Kadai paneer
- Paneer Lababdar
RECIPE FOR DHABA STYLE
MATAR PANEER
Coarse : Lunch / Dinner
Cuisine : North Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 40 min
Total Time : 55 min
INGREDIENTS
To Grind
- 3 large tomatoes – chopped
- 2 green chilli
- 1 inch ginger
To Fry Paneer
- 1 tbsp oil
- 1 green chilli – slit
- 1 tbsp ginger – thinly sliced
- 300g paneer – cubes
For Matar Gravy
- 1 tbsp ghee
- 1 tbsp oil
- 2 tsp cumin seeds
- 2 green chilli – finely chopped
- 1 tbsp coriander leaves – finely chopped
- 2 tbsp ginger garlic paste
- 2 large onion – finely chopped
- 1/4 tsp turmeric powder
- 1 tsp spicy red chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 1 tbsp besan flour – roasted
- salt to taste
- 1/2 cup hot water
- 2 tbsp cashew paste
- 2 cup green peas – fresh / frozen
- 3/4 cup hot water
- 1/4 tsp garam masala powder
- 1 tsp kasoori methi
- 1 inch ginger – thinly sliced
- 2 tbsp coriander leaves – chopped
– check more paneer recipes
– more gravy recipes for chapathi/roti/naan
PROCEDURE
- For tomato puree, add chopped tomatoes, green chilli and ginger in to the mixer grinder
- grind to a smooth puree without adding water and set aside
- heat a tbsp of oil in the pan, add slit green chilli, ginger and paneer
- shallow fry the paneer on both the sides until golden brown and then set aside
- heat ghee and oil in a broad pan
- temper with cumin seeds
- add finely chopped green chilli and coriander leaves
- saute for few seconds, until it turns some slight crispy texture
- then, add finely chopped onions
- saute well until transparent and light brown color
- add ginger garlic paste and cook well until the raw smell goes
- add turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder, garam masala powder, roasted besan flour and salt
- mix well and cook for 1 minute without burning the spices
- add 1/2 cup hot water and mix well
- cook well for 3-4 minutes or until the raw smell of spices goes
- add tomato puree and cashew paste
- mix well
- cook on high flame until the ghee is separated (stir often and scrape down the sides)
- add fresh green peas and followed by 3/4 cup hot water
- mix well, cover and cook for 20 minutes on medium flame (stir occasionally)
- once the gravy is almost cooked, add shallow fried paneer
- mix well, cover and cook for another 5 minutes on low flame
- add a pinch of garam masala powder, kasoori methi, sliced ginger and chopped coriander leaves
- mix well, cover and cook for last 1 minute and then switch off the flame
- serve hot with chapathi, roti, pulav or paratha
NOTES
- adjust spice level according to your taste
- if you are using frozen peas, thaw at room temperature
- soak cashews in hot water and then grind to a smooth paste
more gravy recipes for chapathi
Dhaba Style Matar Paneer With Step By Step Photo Recipe
add chopped tomato, green chilli and ginger into the blender
blend to a smooth puree
heat oil in a pan, add slit green chilli and ginger, saute for few seconds
add paneer cubes
shallow fry on both the sides until it turns golden brown
heat ghee and oil in a broad pan, temper with cumin seeds
add chopped green chilli and coriander leaves
saute for few seconds
add finely chopped onion
saute well until transparent
add ginger garlic paste
saute well until the raw smell goes
add turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder and garam masala powder
mix well
add roasted besan flour and salt
mix well and cook for 1 minute on low medium flame
add 1/2 cup hot water and cook well until the ghee starts to separate
add tomato puree and cashew paste
mix well
cover and cook on high flame for 2 minutes
ghee starts to float on top of the gravy
add fresh green peas
mix well
cook on low medium flame for 20 minutes
peas cooked well
add shallow fried paneer
mix well
cook on low flame for 5 minutes, ghee starts to float on top
add crushed kasoori methi, ginger, pinch of garam masala and coriander leaves
mix well and cook for 1 minute
serve hot with chapathi, roti or pulao
Dhaba Style Matar Paneer
