Matar PaneerRestaurant-style at Home | Matar Paneer Recipe | Dhaba Style Matar Paneer

Ingredients−4servings+

• Oil2 teaspoons
• Butter1 tablespoon
• Cottage Cheese (Paneer)250 grams
• Onions3 medium-sized
• Ginger1-2 inch piece
• Green Chilli2-3
• Garlic Cloves7-8
• Tomatoes5 medium-sized
• Saltto taste
• Oil3 tablespoons
• Cumin Seeds1 teaspoon
• Bay Leaves1-2 small
• Cloves2-3
• Dry Red Chilli1
• Red Chilli Powder1 teaspoon
• Kashmiri Red Chilli Powder1 teaspoon
• Coriander Powder1.5 teaspoons
• Turmeric Powder1/4 teaspoon
• Fresh Malai (Cream)2 tablespoons
• Green Peas1 cup
• Wateras required
• Garam Masala1/4 teaspoon
• Kasuri Methi1 teaspoon
• Coriander Leavesfor garnish

Directions▶ Start cooking

1. Heat 2 teaspoons of oil and 1 tablespoon of butter in a pan.
2. Add 250 grams of paneer cubes and fry on medium flame for 3-4 minutes until lightly browned.⏱ 4m
3. Turn off the gas and remove the fried paneer, placing it in warm water to keep it soft.
4. In the same pan, add 3 roughly cut medium-sized onions, 1-2 inch ginger, 2-3 green chilies, and 7-8 garlic cloves. Fry on medium flame for 2-3 minutes.⏱ 3m
5. Add 5 roughly cut medium-sized red tomatoes and salt to taste. Mix well.
6. Cover the pan and cook on low flame for 7-8 minutes until the tomatoes are soft.⏱ 8m
7. Turn off the gas and let the mixture cool down completely.
8. Blend the cooled mixture into a smooth paste using a mixer grinder.
9. In a separate pot, heat 3 tablespoons of oil.
10. Add 1 teaspoon of cumin seeds, 1-2 small bay leaves, 2-3 cloves, and 1 dry red chili. Fry on low flame for a few seconds.
11. Add 1 teaspoon of red chili powder, 1 teaspoon of Kashmiri red chili powder, 1.5 teaspoons of coriander powder, and 1/4 teaspoon of turmeric powder. Fry for a few seconds on low flame.
12. Add the prepared onion-tomato paste to the pot. Mix well.
13. Add about 1/4 cup of water to the bowl where the paste was, swirl it around to get any remaining paste, and add it to the pot. Mix well.
14. Cover the pot and cook until the oil separates and the mixture reduces by half (the video shows cooking for 3-4 minutes covered, then stirring continuously on high heat until reduced).⏱ 4m
15. Add 2 tablespoons of fresh malai (cream). Mix well.
16. Add 1 cup of green peas. Mix well.
17. Add 1 cup of water. Mix well.
18. Add more salt to taste. Mix well.
19. Add about 1/2 cup more water as the mixture appears thick. Mix well.
20. Cover the pot and cook on low flame for 3-4 minutes.⏱ 4m
21. Add the fried paneer to the pot. Mix well.
22. Cover the pot and cook on low flame for 8-10 minutes.⏱ 10m
23. Add 1/4 teaspoon of garam masala, 1 teaspoon of crushed kasuri methi, and chopped coriander leaves. Mix well.
24. Cover and cook for 1 more minute to allow the flavors to meld.
25. Turn off the gas. The Matar Paneer is ready to serve.

Tips

• Adding oil with butter prevents the butter from burning during frying.
• Soaking fried paneer in warm water keeps it soft and enhances its taste.
• Use bright red tomatoes for a good color in the gravy.
• Adding salt with tomatoes helps them cook faster.
• Use turmeric powder sparingly.
• Cook the gravy until the oil separates and its quantity reduces by half for a richer flavor.
• Use fresh milk cream (malai) for a creamy texture and enhanced taste.
• If using fresh green peas, boil them first. The video uses fresh peas that were frozen, making them soft.
• Add sufficient water as the curry will be cooked for a considerable time.

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