Dhaba Style Curry MUTTER PANEER
For Tomato Onion Paste
For Mutter Paneer
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Tomato Onion Paste
Heat 2 tbsp oil in a pan. Add 2 sliced onions and until they turn golden brown, which takes about . Next, add 2 chopped tomatoes and continue to until they soften and achieve a mushy texture, approximately . Allow the mixture to cool completely, then transfer it to a blender. Add 2 tbsp cashews and blend into a smooth paste.
Sauté Spices and Gravy Base
Heat 2 tbsp oil in a wok. Add 1 tsp cumin and 2 tbsp chopped ginger garlic. until the ginger garlic turns golden brown, which takes about . Then, add 1 finely chopped onion and until it also turns golden brown, approximately . the flame to low. Add half tsp turmeric, 1 tbsp chilli powder, half tsp cumin powder, 1 tsp crushed kasuri methi, and 1 tsp salt. these spices for about until they become aromatic. Pour in the prepared tomato onion paste. Mix well and continue to until the paste thickens and oil begins to separate from the sides, which takes about .
Cook Peas and Paneer
Add 1 cup peas to the gravy and mix well for about . Pour in 1 cup hot water and mix until well combined, approximately . Cover the wok with a lid and cook for until the oil separates, indicating the gravy is well cooked. Add 2 cups cubed paneer and water as needed to adjust the consistency of the curry. Mix gently. the curry for , stirring occasionally, to allow the paneer to absorb the flavors.
Finish and Serve
Add half tsp garam masala, 2 tbsp cream, and 2 tbsp chopped coriander to the curry. Mix everything well. Serve the Dhaba Style Mutter Paneer hot with your choice of roti or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Your Notes
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