Authentic Dhaba-Style Matar Paneer Recipe
45 minutes
899 reads
About Authentic Dhaba-Style Matar Paneer Recipe
Indulge in the rich, aromatic flavors of Dhaba-style Matar Paneer, a cherished family recipe passed down through generations. This classic Indian dish features tender paneer cheese and sweet green peas in a luscious, flavorful gravy, reminiscent of the comforting meals enjoyed during family gatherings and festive celebrations.My mother's secret to this exceptional Matar Paneer lies in the carefully crafted onion, ginger, and garlic-based gravy. It's a heartwarming taste of home, transporting you to the bustling kitchens of traditional Indian dhabas.This recipe provides a step-by-step guide to recreating this authentic dish, allowing you to savor the same delicious flavors in your own kitchen. Get ready for a culinary journey filled with warmth and tradition!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese. can be substituted with firm tofu for a vegan option.
- 2 tbsp Mustard Oil for frying the paneer
For the Spice Paste
- 1 Large Onion sliced
- 1 inch Ginger
- 8 clove Garlic
- 1 tbsp Poppy Seeds
- 2 Cardamom Pods elaichi, green cardamom
- 2 strands Mace
- 1 stick Cinnamon
- 7 Peppercorns white
- 1 Cardamom black
- 2 Cloves
For the Gravy
- 1 cup Peas fresh or frozen, green
- 1 Large Tomato finely chopped
- 1 tsp Coriander Powder dhania
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- Chili Powder to taste, red
- 1.5 tsp Salt or to taste
- 2 Bay Leaves
- 2 tbsp Vegetable Oil for the gravy
- 1/2 cup Coriander chopped, for garnish
- 2 cup Water
Instructions
Prepare the Spice Paste
- Soak poppy seeds in warm water for 30 minutes. Peel and finely chop the onion, ginger, and garlic. Finely chop the tomato. Combine the soaked poppy seeds, onion, ginger, garlic, cardamom pods, mace, cinnamon, peppercorns, and cloves in a blender. Blend into a smooth paste.
Fry the Paneer
- Heat mustard oil in a wok or large skillet. Add paneer cubes and fry for 10-15 seconds per side until lightly browned. Remove and set aside on a paper towel-lined plate.
Cook the Gravy
- Heat vegetable oil in a pressure cooker. Add bay leaves and the prepared spice paste. Cook over medium heat for 3 minutes, stirring frequently.
Add Tomatoes and Spices
- Add the chopped tomatoes and red chili powder. Mix well and cook for 2 minutes.
Build the Flavor
- Stir in turmeric powder, coriander powder, and salt. Mix well and cook on low to medium heat until the masala begins to leave the sides of the pan.
Add Peas and Paneer
- Add the green peas. Mix well and cook for 3 minutes on medium heat. Add the fried paneer cubes.
Pressure Cook
- Add 2 cups of water. Cover the pressure cooker and cook on high heat until one whistle. Reduce heat to low and cook until a second whistle.
Finish and Serve
- Allow the pressure to release naturally. Open the lid and stir in the garam masala and fresh coriander leaves. Serve hot with roti or rice.
Recipe Notes
Expert Tips for the Best Dhaba-Style Matar Paneer
- For an extra rich flavor, sauté the spice paste until it turns a deep reddish-brown color.
- Don't overcrowd the pan when frying the paneer; fry in batches to ensure even browning.
- Adjust the amount of red chili powder according to your spice preference.
- For a creamier gravy, stir in a tablespoon of heavy cream or coconut cream at the end.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 14gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 1037mgPotassium: 315mgFiber: 4gSugar: 5gVitamin A: 752IUVitamin C: 23mgCalcium: 94mgIron: 1mg
Tanu Nigam
Articles: 81
4 Comments
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Perfect dish! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
This looks delightful! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.