Step-by-Step Instructions

1. 1.Prepare Tomato Onion Paste

   Heat 2 tbsp oil in a pan. Add 2 sliced onions and sauté until they turn golden brown, which takes about 1 minute. Next, add 2 chopped tomatoes and continue to sauté until they soften and achieve a mushy texture, approximately 1 minute and 10 seconds. Allow the mixture to cool completely, then transfer it to a blender. Add 2 tbsp cashews and blend into a smooth paste.

2. 2.Sauté Spices and Gravy Base

   Heat 2 tbsp oil in a wok. Add 1 tsp cumin and 2 tbsp chopped ginger garlic. Sauté until the ginger garlic turns golden brown, which takes about 1 minute. Then, add 1 finely chopped onion and sauté until it also turns golden brown, approximately 1 minute. Reduce 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. Sauté these spices for about 1 minute until they become aromatic. Pour in the prepared tomato onion paste. Mix well and continue to sauté until the paste thickens and oil begins to separate from the sides, which takes about 2 minutes.

3. 3.Cook Peas and Paneer

   Add 1 cup peas to the gravy and mix well for about 1 minute. Pour in 1 cup hot water and mix until well combined, approximately 1 minute. Cover the wok with a lid and cook for 5 minutes 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. Simmer the curry for 3 minutes, stirring occasionally, to allow the paneer to absorb the flavors.

4. 4.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.