Dhaba Style Matar Paneer Recipe | How to Make Matar Paneer | Startup Cooking

 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

• Hariyali chicken curry

• Paneer butter masala

• Mushroom pepper fry

• Kashmiri dum aloo

• Methi Paneer Recipe

• Kadai paneer recipe

• Shahi paneer recipe

• Vadacurry recipe

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