Step-by-Step Instructions

1. 1.Prepare the base paste

   Heat 2 tbsp oil in a pan. Add 2 sliced onions and sauté well until they change color and turn golden brown. Add 2 chopped tomatoes and sauté until they soften and achieve a mushy texture. Let the mixture cool completely. Transfer the cooled mixture to a mixer jar. Add 2 tbsp cashews and blend to a smooth paste.

2. 2.Sauté aromatics and spices

   Heat 2 tbsp oil in a pan. Add 1 tsp cumin. Add 2 tbsp chopped ginger garlic and sauté well until golden brown. Add 1 finely chopped onion and sauté well until golden brown.

3. 3.Add dry spices

   Add 0.5 tsp turmeric, 1 tbsp chilli powder, 0.5 tsp cumin powder, 1 tsp crushed kasuri methi, and 1 tsp salt. Sauté on low flame until the spices turn aromatic.

4. 4.Cook the paste

   Add the prepared tomato onion paste. Sauté well, mixing it with the spices. Continue cooking until the paste thickens and oil separates from the sides.

5. 5.Add peas and water

   Add 1 cup peas and mix well. Add 1 cup hot water and mix until well combined. Cover and cook for 5 minutes until the gravy is well combined and oil separates.

6. 6.Add paneer and adjust consistency

   Add 2 cups cubed paneer. Add some water to adjust the consistency as desired. Add 0.5 tsp sugar. Mix well and adjust the consistency. Simmer for 3 minutes, mixing occasionally.

7. 7.Finish the curry

   Add 0.5 tsp garam masala and 2 tbsp cream. Add 2 tbsp chopped coriander. Mix well until all ingredients are combined.

8. 8.Serve

   Serve the Dhaba Style Mutter Paneer hot with roti or rice.