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Dhaba Style Matar Paneer

Dhaba Style Matar Paneer is a popular vegetarian curry dish made of paneer (Indian cottage cheese) and Matar (green peas) in a creamy, spicy onion-tomato base masala. This creamy and flavorful accompaniment goes really well with any Indian breads or with plain or flavored rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 5-6 medium size tomatoes roughly chopped
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 green chilli chopped
  • Paneer 250 gm cubed
  • 2 tbsp ghee
  • 2 tbsp cumin seeds
  • 2 medium size onion chopped
  • 2 tbsp ginger-garlic paste
  • 2 green chillies chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp gram flour besan , roasted
  • 1 tbsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 cup green peas fresh or frozen
  • Water as required
  • 2 tbsp fresh cream
  • 1 tsp kasuri methi
  • 2 tbsp fresh coriander leaves chopped

Instructions
 

  • Transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep aside for later use.
  • Set a pan on medium heat, add oil and butter, further add green chillies and sauté it for a minute.
  • Add the paneer cubes and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep aside.
  • Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute. Add onions and cook until they are golden brown.
  • Add ginger garlic paste, green chillies and turmeric powder, mix well and cook for 1-2 minutes.
  • Add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.
  • Add roasted besan, red chilli powder, garam masala and coriander powder, mix well while stirring and cook until oil is released.
  • Add green peas, mix well and cook for 8-10 minutes.
  • Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.
  • Now add 1/2 cup of water, cream, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies, mix well and cook further for 4-5 minutes.
  • Add kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.
  • Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot!

Notes

  1. You can use homemade paneer or buy paneer from your local Indian/Asian groceries.
  2. Substitute paneer with tofu for a vegan version
  3. You can add water as per the consistency of the gravy required. I prefer it to be little thick so added water accordingly.
  4. Adjust the spice to as per your taste.
Keyword Dhaba Style Matar Paneer, Matar Paneer, Mutter Paneer, Paneer Gravy