Dhaba Style Mutter Paneer

Step 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.

Step 2: Cook Tomatoes

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: Finish the Curry

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

Step 10: Serve

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

• Frying the onions until golden brown is crucial for achieving the authentic deep flavor of a dhaba-style curry.

• Using hot water helps to maintain the color and cooking temperature of the gravy, preventing it from becoming dull.

• Do not overcook the paneer, as it can become tough and rubbery. Simmering for just a few minutes is enough for it to absorb the flavors.

• For a richer gravy, you can use a mix of oil and ghee.

• Add fried potatoes (aloo) along with peas and paneer for an Aloo Mutter Paneer variation.

• To make it vegan, replace paneer with firm tofu and cream with cashew cream or coconut cream.