Dhaba Style Matar Paneer

Name: Dhaba Style Matar Paneer
Total time: 3600 s
Yield: 4 person
Cuisine: Indian
Ingredients: 1 cup matar; 200 grams fresh paneer cut into cubes; 1 onion (grated); 1 & half tomato (puree); 1 tbsp ginger-garlic paste; 1 tsp crushed kasuri methi; 1 & half tsp corriender powder; 1 tsp cumin powder; Half tsp garam masala; Salt to taste; Turmeric powder; Kashmiri red chilli powder; 1 tsp sugar; 1/4 th cup hung curd; Corriender leaves chopped; Warm water as required; Oil + Butter; Half tsp jeera; 1 bay leaf; 1 dried red chilli; 2 green cardamom; 1 black cardamom; 2 cinnamon sticks

Sudeshna Rajib Das @cook_85882015

New Delhi

#DSR
This is a unique Dhaba Style Matar Paneer. I have tried to make it in an easiest way. Enjoy this with your family and donot forget to cooksnap me.

Sudeshna Rajib Das @cook_85882015

New Delhi

#DSR
This is a unique Dhaba Style Matar Paneer. I have tried to make it in an easiest way. Enjoy this with your family and donot forget to cooksnap me.

Saved

Ingredients

1 hour approx

4 person

1 cupmatar
200 gramsfresh paneer cut into cubes
1onion (grated)
1& half tomato (puree)
1 tbspginger-garlic paste
1 tspcrushed kasuri methi
1& half tsp corriender powder
1 tspcumin powder
Halftsp garam masala
Salt to taste
Turmeric powder
Kashmiri red chilli powder
1 tspsugar
1/4th cup hung curd
Corriender leaves chopped
Warm water as required
Oil + Butter
Khada Masalas
Halftsp jeera
1bay leaf
1dried red chilli
2green cardamom
1black cardamom
2cinnamon sticks

Saved

Steps

1 hour approx

1

First keep the water for boiling, once it starts boiling, add half tsp sugar and half tsp salt. Mix it. Now add green peas to it. Let it boil. Then strain them and keep it aside.
NOTE: Sugar is added while boiling the matar so that the matar retains its colour.
2

Now heat a pan add 2 tsp of oil/butter in it & fry the paneer cubes until it turns slightly golden from all the sides. Once it's done, put this fried paneer pieces into bowl full of water. This is done so thatthe paneer pieces doesn't turns hard after frying.
3

Now take a small bowl and add curd in it. Then to it add the dry masalas like corriender powder, cumin powder, turmeric, red chilli powder, garam masala, salt and some sugar. Mix everything well and keep this mixture aside.
4

Now in the same pan, add some more and butter and mix it. Now add all the khada masalas mentioned above. Let them splutter, then add grated onion. Saute it for about a minute then add ginger-garlic paste and mix it. Fry the masalas for about 2 to 3 minutes in a low flame. Then add the tomato puree in it & mix it well with the masala. Now fry for about 2 to 3mins more. Now switch off the flame.
5

Then to it add the curd and the dry masalas mixture we made previously and kept aside. Now switch on the gas stove & keep the flame low & start mixing the curd mixture quickly with the masalas or else the curd will get curdled up for this reason while adding the curd to the masalas we are switching off the flame so that the texture of the curd remains intact. Keeping the flame at the lowest fry the masala for 2 more minutes. You will notice that the oil has started oozing out from the masala.
6

Now add the boiled green peas in it and combine it well with the masalas.
7

Now add the required amount of warm water for the gravy. Cover the pan and let the water come to a boil.
8

Cook for about 2 minutes then add the fried paneer pieces in it. Mix them well with the gravy. Keep the flame at medium and cook for 3 to 5 mins. Check the salt consistency at this stage then add some crushed kasuri methi and mix it well. Cook for 2 to 3 minutes more.
9

Finally add some chopped corriender leaves and mix it. Switch off the flame. Your Dhaba Style Matar Paneer is now ready to serve. Enjoy it with some hot naan or parathas.