Matar Paneer, a classic North Indian dish, is a delightful combination of soft paneer (Indian cheese) and tender green peas (matar) simmered in a rich and flavorful tomato-based gravy. This dish is a staple in many Indian households and restaurants, and it’s easy to see why. The creamy texture of the paneer, the sweetness of the peas, and the tangy, spicy gravy create a symphony of flavors that is both comforting and satisfying. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.
Dhaba Style Matar Paneer
This recipe aims to recreate the authentic taste of Matar Paneer often found in roadside eateries (dhabas) in India. These dhabas are known for their hearty, flavorful dishes, and this recipe captures that essence. Get ready for a rich, vibrant, and incredibly delicious Matar Paneer experience!
Ingredients:
- Paneer: 200g, cubed
- Green Peas (Matar): 1 cup, fresh or frozen
- Onion: 1 large, finely chopped
- Tomato: 2 medium, pureed
- Ginger-Garlic Paste: 1 tablespoon
- Green Chili: 1-2, finely chopped (adjust to taste)
- Cashew Nuts: 8-10 (optional, for creaminess)
- Cooking Oil: 2 tablespoons
- Ghee: 1 tablespoon (for richness)
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 2 teaspoons
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Fresh Cream: 2 tablespoons (optional, for garnish)
- Fresh Coriander Leaves: For garnish
- Salt: To taste
- Water: As needed
Instructions:
- Prepare the Paneer: If using store-bought paneer, you can soak it in warm water for about 15 minutes to soften it. This is optional, but it helps to create a more melt-in-your-mouth texture. Drain and cube the paneer. You can lightly pan-fry the paneer until golden brown for a richer flavor, or leave it raw for a softer texture.
- Soak Cashews (Optional): If using cashew nuts, soak them in warm water for about 30 minutes. Drain and grind them into a smooth paste. This will add a creamy richness to the gravy.
- Temper the Spices: Heat oil and ghee in a pan over medium heat. Add cumin seeds and let them crackle. Then, add the chopped onion and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté for another minute until fragrant.
- Cook the Tomato Base: Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil starts to separate from the sides of the pan. This indicates that the spices are well-cooked and the raw smell of the tomatoes has disappeared.
- Add Peas and Cashew Paste (If using): Add the green peas and cashew paste (if using) to the gravy. Mix well and cook for a few minutes until the peas are slightly softened.
- Simmer the Gravy: Add about 1 cup of water (or more, depending on the desired consistency) to the gravy. Bring it to a simmer and cook for about 5-7 minutes, allowing the flavors to meld together.
- Add Paneer and Kasuri Methi: Gently add the paneer cubes to the gravy. Sprinkle with garam masala and crushed kasuri methi. Mix gently to avoid breaking the paneer.
- Final Touches: Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors of the gravy. Check for seasoning and adjust salt as needed.
- Garnish and Serve: Garnish with fresh cream (optional) and fresh coriander leaves. Serve hot with roti, naan, rice, or any Indian bread of your choice.
Enjoy your delicious Dhaba Style Matar Paneer! This recipe is sure to become a family favorite. You can adjust the spice level to your liking by adding more or less green chili and red chili powder. Don’t be afraid to experiment and make it your own!
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