Matar Paneer Dhaba style

Intermediate

Main Course

Dhaba style matar paneer curry with paneer cubes and green peas in rich gravy

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Matar Paneer Dhaba style
: A True Punjabi Highway Treat

Name: ~Matar Paneer Dhaba style~: A True Punjabi Highway Treat
Total time: 75 min
Yield: 1
Ingredients: 2 large Onions (thinly sliced) For Onion-Tomato Masala Paste; 3 medium Tomatoes (diced); 1 tbsp Ginger (finely chopped); 1 tbsp Garlic (finely chopped); 2 nos Green chillies (slit lengthwise); 1 tsp Cumin seeds; 1 tbsp Coriander seeds; 250 gms Paneer (cut into 2 cm cubes); 1 cup Green peas (fresh or frozen); 4 tbsp Oil; 2 nos Bay leaves; 1 inch piece Cinnamon stick; 2 nos Cardamom pods; 3 nos Cloves; 1 tsp Kashmiri red chilli powder; 1 tbsp Coriander powder; 1/2 tsp Turmeric powder; 1 tsp Kasuri methi (dried fenugreek leaves); to taste Salt; 1 cup Water; for garnish Fresh coriander leaves; Cookware Needed Heavy-bottomed kadhai or pan; Cookware Needed Blender or mixie jar; Cookware Needed Spatula; Cookware Needed Measuring cups and spoons

75 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Creamy paneer and tender green peas simmer in a spiced onion-tomato gravy in this Dhaba-Style Matar Paneer. Bringing the bold, rustic flavours of roadside eateries straight to the kitchen, it’s a dish that balances comfort with the charm of street food in India. A rich masala of onions, tomatoes, and whole spices finished with paneer, peas, and a pinch of kasuri methi, makes this a cosy, classic Punjabi favourite dish that’s simple to recreate at home.

Ingredients

UNITSIngredients

2 largeOnions (thinly sliced) For Onion-Tomato Masala Paste

3 mediumTomatoes (diced)

1 tbspGinger (finely chopped)

1 tbsp Garlic (finely chopped)

2 nosGreen chillies (slit lengthwise)

1 tspCumin seeds

1 tbspCoriander seeds

250 gmsPaneer (cut into 2 cm cubes)

1 cupGreen peas (fresh or frozen)

4 tbspOil

2 nosBay leaves

1 inch pieceCinnamon stick

2 nosCardamom pods

3 nosCloves

1 tspKashmiri red chilli powder

1 tbspCoriander powder

1/2 tspTurmeric powder

1 tspKasuri methi (dried fenugreek leaves)

to tasteSalt

1 cupWater

for garnishFresh coriander leaves

Cookware NeededHeavy-bottomed kadhai or pan

Cookware NeededBlender or mixie jar

Cookware NeededSpatula

Cookware NeededMeasuring cups and spoons

Follow
Directions

Description - Step 1

Step 1: Prepare the onion-tomato masala paste

Heat 2 tbsp oil in a kadhai. Add sliced onions and fry on medium heat, stirring often, until deep brown and caramelised.
Add ginger, garlic, green chillies, cumin and coriander seeds. Sauté for 2 minutes.
Add tomatoes and cook until soft and mushy. Cool and blend into a smooth paste.

Step 1

Step 1: Prepare the onion-tomato masala paste

15 Minutes

Step 2

Step 2: Temper the whole spices

5 Minutes

Step 3

Step 3: Cook the masala

10 Minutes

Step 4

Step 4: Add peas and paneer

15 Minutes

Plate it up!

Plating Instructions

Spoon the hot Dhaba Style Matar Paneer into a deep serving bowl or copper kadhai for an authentic dhaba-style presentati...

Pairing Instructions

Tear off a piece of hot, flaky laccha paratha and scoop up the creamy matar paneer for a satisfying bite. A side of tang...

Garnishing Instructions

For serving, you can sprinkle some more kasuri methi and chopped coriander on top to add extra flavour. A few thin strip...