Dhaba Style Matar Paneer
Rustic and spicy roadside-style curry with a coarse onion-ginger texture.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 250 grams Paneer cubes
- 1 cup Green peas (Matar)
- 2 large Onions, roughly chopped
- 3 medium Tomatoes, pureed
- 1 1/2 tablespoons Ginger-Garlic paste
- 3 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon Coriander powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Kasuri methi (Dried fenugreek leaves)
Instructions
- 1
Heat 1 tablespoon of oil in a pan and lightly fry the paneer cubes until golden; soak them in warm water to keep them soft.
- 2
Pulse the chopped onions in a blender briefly to get a coarse texture rather than a smooth paste.
- 3
Heat the remaining mustard oil in a heavy-bottomed kadai until smoking, then add cumin seeds and let them splutter.
- 4
Add the coarse onion paste and sauté on medium heat for 8-10 minutes until deep golden brown and the oil separates.
- 5
Stir in the ginger-garlic paste and sauté for 2 minutes, then add the tomato puree, turmeric, chili powder, and coriander powder.
- 6
Cook the masala until the oil starts oozing from the sides, then add the peas and 1 cup of warm water.
- 7
Cover and simmer for 5-7 minutes until the peas are tender, then add the fried paneer cubes and garam masala.
- 8
Crush kasuri methi between your palms, sprinkle over the curry, and simmer for a final 2 minutes before serving.
Ratings & Reviews
No ratings yet
