Dhaba Style Curry MUTTER PANEER
Recipe Summary
- This Dhaba-style Mutter Paneer curry is a rich and flavorful dish featuring a smooth onion-tomato-cashew paste. It combines tender paneer cubes and green peas in a creamy, aromatic gravy, perfect for a hearty meal.
All Ingredients - For Tomato Onion Paste
- Oil 2 tbsp
- Onion 2 sliced
- Tomato 2 chopped
- Cashew 2 tbsp
All Ingredients - For Mutter Paneer
- Oil 2 tbsp
- Cumin 1 tsp
- Ginger Garlic 2 tbsp, chopped
- Onion 1 finely chopped
- Turmeric half tsp
- Chilli Powder 1 tbsp
- Cumin Powder half tsp
- Kasuri Methi 1 tsp, crushed
- Salt 1 tsp
- Tomato Onion Paste all
- Peas 1 cup
- Hot Water 1 cup
- Paneer 2 cup, cubed
- Water as needed
- Sugar half tsp
- Garam Masala half tsp
- Cream 2 tbsp
- Coriander 2 tbsp, chopped
Tools You'll Need
- Pan
- Wok
- Blender
Don't have an ingredient? Try these 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
⚠ Contains Allergens
Step-by-Step Instructions
Step 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 . Next, add 2 chopped tomatoes and continue to sauté 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.
Step 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 . Then, add 1 finely chopped onion and sauté until it also turns golden brown, approximately . 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 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 .
Step 3: 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. Simmer the curry for , stirring occasionally, to allow the paneer to absorb the flavors.
Step 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.
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