Dhaba Style Matar Paneer
Dhaba Style Matar Paneer is a restaurant-style paneer curry. I am sharing tips and tricks to make the best matar paneer at home.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gram paneer (cottage cheese), cut into cubes
- 1/2 Cup fresh green peas
- 1 Cup chopped onion
- 1 Cup chopped tomato
- 1 tablespoon ginger-garlic paste
- 2 green chilies sliced
- 4 tablespoon mustard oil
- Salt to taste
- 1 bay leaf
- 1 teaspoon deggi mirch powder/Kashmiri lal mirch powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala ((see recipe))
- 1 tablespoon gram flour (besan)
Instructions
- 1
Make paste of tomato in mixer. Set aside.
- 2
Dry roast the gram flour over low heat till aromatic and golden. Keep aside.
- 3
Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- 4
Fry the paneer cubes till they turn crisp and golden from both the sides. Transfer to a plate and set aside till required. This step is completely optional.
- 5
Add bay leaf and fry for a second.
- 6
Next add the chopped onion and cook till onion are golden brown.
- 7
Add the ginger and garlic paste. Fry nicely for 3 - 5 minutes.
- 8
Now add the tomato paste. Fry till the masala starts leaving the sides of the pan. This might take 5 - 10 minutes.
- 9
Dissolve red chilli powder in two tablespoon of water and it to the masala.
- 10
Add turmeric powder, peas, roasted gram flour and coriander powder. Stir to combine.
- 11
Add approximately 1 Cup of water, cover the pan and allow the curry to simmer over low heat for 10 minutes.
- 12
Next, add the paneer cubes, garam masala, green chilli, salt and mix nicely.
- 13
Simmer the curry for few 5 more minutes or till it thickens.
- 14
Garnish dhaba style matar paneer with fresh coriander leaves.
- 15
Serve Dhaba Style Matar Paneer with naan or basmati rice.