Dhaba Style Matar Paneer Recipe
Dhaba Style Matar Paneer is a restaurant-style paneer curry. I am sharing tips and tricks to make the best matar paneer at home.
Servings: 4
Calories: 546kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- 500 gram paneer (cottage cheese), cut into cubes
- ½ Cup fresh green peas (you can use frozen green peas)
- 1 Cup chopped onion
- 1 Cup chopped tomato
- 1 tablespoon ginger-garlic paste (see recipe)
- 2 green chilies sliced
- 4 tablespoon mustard oil
- Salt to taste
- 1 bay leaf
- 1 teaspoon deggi mirch powder/Kashmiri lal mirch powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala (see recipe)
- 1 tablespoon gram flour besan
Instructions
- Make paste of tomato in mixer. Set aside.
- Dry roast the gram flour over low heat till aromatic and golden. Keep aside.
- Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- 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.
- Add bay leaf and fry for a second.
- Next add the chopped onion and cook till onion are golden brown.
- Add the ginger and garlic paste. Fry nicely for 3 - 5 minutes.
- Now add the tomato paste. Fry till the masala starts leaving the sides of the pan. This might take 5 - 10 minutes.
- Dissolve red chilli powder in two tablespoon of water and it to the masala.
- Add turmeric powder, peas, roasted gram flour and coriander powder. Stir to combine.
- Add approximately 1 Cup of water, cover the pan and allow the curry to simmer over low heat for 10 minutes.
- Next, add the paneer cubes, garam masala, green chilli, salt and mix nicely.
- Simmer the curry for few 5 more minutes or till it thickens.
- Garnish dhaba style matar paneer with fresh coriander leaves.
- Serve Dhaba Style Matar Paneer with naan or basmati rice.
Video
Notes
- Use the best available ripe and red tomatoes for the gravy.
- Stick to either Kashmiri red chili powder or Deggi Mirch Powder for this paneer recipe.
- Dissolving red chili powder in water before adding to the masala gives a nice color to the curry.
- Adding roasted gram flour thickens the curry and gives it a restaurant like consistency.
- Mustard oil or ghee is the ideal to make any dhaba style rich gravy.
- Frying paneer for the gravy is totally optional.
Nutrition
Calories: 546kcal | Carbohydrates: 14g | Protein: 20g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 205mg | Potassium: 241mg | Fiber: 4g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 18mg | Calcium: 632mg | Iron: 1mg