Dhaba Style Curry Mutter Paneer

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Serve

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

• Ensure onions and tomatoes are thoroughly cooked and mushy before blending for a smooth paste.

• Sauté spices on low flame to prevent burning and enhance aroma.

• Adjust consistency of the gravy by adding hot water as needed.

• Add a pinch of sugar to balance the flavors.

• Garnish with fresh cream for a richer texture.