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Craving that authentic Dhaba-style Matar Paneer? Well, look no further! We’re diving deep into the deliciousness of this classic Indian dish. Get ready to tantalize your taste buds with a creamy, flavorful, and utterly satisfying vegetarian delight. This recipe will transport you straight to the roadside eateries of India, where the aromas are intoxicating and the food is simply unforgettable.

Matar Paneer Dhaba Style

Here’s a recipe for Matar Paneer that captures the essence of Dhaba style cooking. It’s surprisingly simple to make at home, and the results are absolutely divine.

Ingredients:

• 200g Paneer (Indian cheese), cubed
• 1 cup Green Peas (Matar), fresh or frozen
• 2 medium Onions, finely chopped
• 2 medium Tomatoes, finely chopped
• 1 inch Ginger, grated
• 2-3 cloves Garlic, minced
• 2-3 Green Chilies, slit (adjust to taste)
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
• 2 tbsp Oil or Ghee
• Salt to taste
• Fresh Coriander Leaves, for garnish
• 1/2 cup Water (or as needed)
• 1 tbsp Cream (optional, for richness)

Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a little oil or ghee until lightly golden brown. This helps them retain their shape and adds a nice texture. You can also skip this step for softer paneer. Set aside.
2. Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add the chopped onions and sauté until golden brown. This is crucial for a rich, flavorful base.
3. Add Ginger, Garlic, and Chilies: Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until fragrant.
4. Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and release their juices. This typically takes about 5-7 minutes.
5. Add the Spices: Add the red chili powder, turmeric powder, and coriander powder. Sauté for another 1-2 minutes, stirring constantly to prevent burning.
6. Add the Peas: Add the green peas (matar) and cook for 2-3 minutes until they soften slightly.
7. Add Water and Simmer: Add water and bring the mixture to a simmer. Cover and cook for 5-7 minutes, or until the peas are tender.
8. Add the Paneer: Gently add the fried paneer cubes to the gravy. Stir gently to coat them with the sauce.
9. Finish with Garam Masala and Kasuri Methi: Add the garam masala and crushed kasuri methi. Stir well and simmer for another 2-3 minutes to allow the flavors to meld.
10. Add Cream (Optional): If desired, stir in cream for a richer, creamier sauce.
11. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with roti, naan, rice, or paratha.

Tips for a Perfect Dhaba-Style Matar Paneer:

• Use good quality paneer: Fresh, soft paneer makes a big difference in the overall taste.
• Don’t overcook the paneer: Overcooked paneer becomes rubbery. Be gentle when adding it to the gravy.
• Adjust the spices to your taste: Feel free to adjust the amount of red chili powder and green chilies according to your spice preference.
• Ghee adds richness: Using ghee instead of oil adds a rich, authentic flavor.
• Kasuri Methi is key: Don’t skip the kasuri methi! It adds a unique, slightly bitter flavor that is characteristic of Dhaba-style dishes.

Enjoy your homemade Dhaba-style Matar Paneer! It’s a comforting and satisfying meal that’s perfect for any occasion. Get ready for a flavor explosion in every bite! This recipe is sure to become a new family favorite.

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