Step-by-Step Instructions

1. 1.Prepare the Base Mixture

   In a pan, heat 2 tbsp of oil. Add 2 sliced onions and sauté well until they change color and turn golden brown.

2. 2.Cook Tomatoes

   Add 2 chopped tomatoes to the pan and continue to sauté until they soften and develop a mushy texture.

3. 3.Blend the Paste

   Allow the onion-tomato mixture to cool completely. Transfer it to a blender jar, add 2 tbsp of cashews, and blend into a smooth paste without adding water.

4. 4.Sauté Aromatics

   In a large kadai, heat 2 tbsp of oil. Add 1 tsp of cumin and 2 tbsp of chopped ginger-garlic. Sauté until they turn golden brown and aromatic.

5. 5.Cook Onions and Spices

   Add 1 finely chopped onion and sauté until it turns golden brown. Then, on low flame, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp kasuri methi, and 1 tsp salt. Sauté for a minute until the spices are fragrant.

6. 6.Cook the Gravy Base

   Add the prepared tomato-onion paste to the kadai. Mix well and cook, stirring continuously, until the paste thickens and oil begins to separate from the sides.

7. 7.Add Peas and Cook Gravy

   Add 1 cup of peas and mix well. Pour in 1 cup of hot water, stir to combine everything, then cover and cook for 5 minutes until the oil separates and floats on top.

8. 8.Add Paneer and Simmer

   Add 2 cups of cubed paneer to the gravy. Add a little more water if needed to adjust the consistency. Stir in ½ tsp of sugar, mix well, and simmer for 3 minutes to allow the paneer to absorb the flavors.

9. 9.Finish the Curry

   Finally, add ½ tsp of garam masala, 2 tbsp of cream, and 2 tbsp of chopped coriander. Mix everything well.

10. 10.Serve

    The Dhaba Style Mutter Paneer is ready. Serve hot with roti or naan.