Step-by-Step Instructions

1. 1.Prepare the base paste

   Heat 2 tablespoons of oil in a pan. Add 2 sliced onions and sauté them well until they turn golden brown. Then, add 2 chopped tomatoes and continue to sauté until they soften and form a mushy texture. Allow the mixture to cool completely.

2. 2.Blend the paste

   Transfer the cooled onion and tomato mixture to a blender. Add 2 tablespoons of cashews. Blend everything into a smooth paste, ensuring there are no lumps.

3. 3.Sauté aromatics and spices

   In a separate wok, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds and let them splutter until fragrant. Then, add 2 tablespoons of chopped ginger garlic and sauté until they turn golden brown. Next, add 1 finely chopped onion and sauté until it also turns golden brown.

4. 4.Add dry spices

   Reduce the flame to low. Add half a teaspoon of turmeric, 1 tablespoon of chilli powder, half a teaspoon of cumin powder, 1 teaspoon of crushed kasuri methi, and 1 teaspoon of salt. Sauté these spices well for a minute until they turn aromatic.

5. 5.Cook the base paste

   Add the prepared tomato onion paste to the wok. Sauté it well, mixing it thoroughly with the spices. Continue cooking the mixture until it thickens and the oil visibly separates from the sides of the wok, indicating the spices are well cooked.

6. 6.Add peas and water

   Add 1 cup of peas to the gravy and mix well. Pour in 1 cup of hot water and stir until everything is well combined. Cover the wok with a lid and cook for 5 minutes, allowing the flavors to meld and the oil to separate again.

7. 7.Add paneer and adjust consistency

   Remove the lid. Add 2 cups of cubed paneer. Add some water as needed to adjust the consistency of the curry to your liking. Mix well. Add half a teaspoon of sugar and mix again. Simmer the curry for 3 minutes to allow the paneer to absorb the flavors.

8. 8.Finish and serve

   Finally, add half a teaspoon of garam masala, 2 tablespoons of cream, and 2 tablespoons of chopped coriander. Mix everything well. Serve the Dhaba Style Mutter Paneer hot with roti, naan, or rice.