Dhaba Style Matar Paneer

Step 1: Prepare Aromatics

Peel 5-6 garlic cloves, roughly chop 2-3 medium onions, and cut 4-5 green chilies. Keep them ready for frying.

Step 2: Fry Aromatics

Heat 3-4 tablespoons of cooking oil in a kadai (wok). Add the peeled garlic cloves (1:06), then the roughly chopped onions (1:13), and finally the cut green chilies (1:22). Fry these ingredients until they turn golden brown, which should take about 5-6 minutes (1:29).

Step 3: Make Aromatic Paste

Remove the fried aromatics from the oil and let them cool down (1:35). Transfer them to a mixer jar, add a little water, and blend into a smooth paste (1:49). Transfer this paste to a separate bowl (1:56).

Step 4: Soften Tomatoes

In the same oil remaining in the kadai, add the roughly chopped 3-4 medium tomatoes (2:08). Cook them until they become soft and pulpy, which should take about 5-7 minutes (2:15).

Step 5: Make Tomato Paste

Transfer the softened tomatoes to the same mixer jar (2:19). Let them cool, then blend into a smooth paste (2:33).

Step 6: Prepare Dry Spice Paste

In a small bowl, combine 2 tablespoons turmeric powder, 2 tablespoons coriander powder, 1 tablespoon red chili powder, and 1 tablespoon Kashmiri red chili powder. Add water to make a thick paste (2:57).

Step 7: Fry Paneer

In the remaining oil in the kadai, add the paneer pieces (3:11). Fry them until they turn golden brown on all sides, about 5-6 minutes (3:21). Remove the fried paneer and set it aside (3:28).

Step 8: Temper and Cook Aromatic Paste

Add 1 teaspoon of cumin seeds to the remaining oil in the kadai (3:40). Once they crackle, add the blended onion-garlic-chili paste (3:48). Cook the paste for about 5-7 minutes until the oil starts to separate from the mixture (4:06).

Step 9: Add Dry Spice Paste and Salt

Add the prepared dry spice paste to the kadai (3:56). Add 1 tablespoon of salt (4:38). Mix well and continue to cook until the oil separates again, indicating the spices are well cooked.

Step 10: Add Tomato Paste

Add the blended tomato paste to the kadai (4:45). Mix thoroughly with the other spices and cook for another 5-7 minutes until the oil separates from the tomato mixture (4:54).

Step 11: Add Green Peas and Water

Add 1 cup of green peas to the gravy (5:10). Add the remaining 1 tablespoon of salt (5:21). Pour in water according to your desired gravy consistency (5:30). Cover the kadai and let it simmer until the peas are about 50% cooked, which should take around 8-10 minutes (5:50).

Step 12: Add Paneer

Once the peas are partially cooked, add the fried paneer cubes to the gravy (6:00). Stir gently to combine and allow the paneer to absorb the flavors. Cook for another 3-5 minutes until the gravy thickens slightly and the paneer is heated through (6:08).

Step 13: Garnish and Serve

Finally, add 1 teaspoon of Kasuri Methi (dried fenugreek leaves) (6:28) and 2 tablespoons of freshly chopped coriander leaves (6:41) for garnish and flavor. Stir well. Your Dhaba-style Matar Paneer is now ready to be served hot with roti, paratha, or rice (6:51).

• Fry the paneer until golden brown for a slightly crispy texture and enhanced flavor.

• Adjust the amount of green chilies and red chili powder according to your preferred spice level.

• For a thicker gravy, you can cook it longer until more water evaporates. For a thinner gravy, add more water.

• You can add the paneer directly to the gravy without frying if you prefer a softer texture.

• Serve with naan, paratha, or plain rice for a complete meal.