matar paneer recipe punjabi style hebbars kitchen Hebbar's kitchen

Alright folks, buckle up buttercups! We’re diving headfirst into the culinary chaos of Matar Paneer. I saw this recipe online, and honestly, it looked so good, I almost choked on my own drool. Let’s see if we can recreate this Dhaba style dish without setting the kitchen on fire. Wish me luck!

Behold! The Matar Paneer Dream:

Feast your eyes on this majestic image. It’s like a food angel descended and blessed this dish. If our attempt doesn’t look at least vaguely like this, I’m blaming Pinterest. I mean, seriously, look at it! *drools again*

Now, for the nitty-gritty. Let’s gather our troops (aka ingredients). Hopefully, I haven’t forgotten anything crucial. If I have, well, we’re just adding our own “signature twist” to the recipe, right?

The Arsenal of Awesome (Ingredients):

• Paneer (Indian Cheese): The star of the show. Don’t skimp on the good stuff. Unless you’re broke, then skimp away!
• Matar (Green Peas): Frozen or fresh, your choice. I’m going with frozen because, let’s be honest, I’m lazy.
• Onions: The tear-inducing villain that adds so much flavor. I might wear goggles this time.
• Tomatoes: Red, juicy, and ready to be blended into oblivion.
• Ginger-Garlic Paste: Because everything tastes better with ginger and garlic. It’s practically a scientific fact.
• Green Chilies: For that delightful kick. Add more if you’re feeling brave (or slightly masochistic).
• Cashews: These add a creaminess that’s just divine. Plus, they’re tasty to snack on while you’re cooking.
• Spices (Turmeric, Red Chili Powder, Coriander Powder, Garam Masala): The magical dust that transforms ordinary ingredients into something extraordinary.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique flavor that’s essential for Dhaba-style Matar Paneer.
• Cream: For richness and indulgence. If you’re feeling fancy, use heavy cream. If not, regular cream works just fine.
• Oil or Ghee: For sautéing and frying. Ghee adds a lovely nutty flavor, but oil is perfectly acceptable too.
• Cilantro: For garnish. Because everything looks better with a sprig of cilantro.

Operation Matar Paneer (Instructions):

1. Prep Work: Cube the paneer, thaw the peas, chop the onions, blend the tomatoes, and measure out your spices. Basically, get your act together before you start cooking.
2. Fry the Paneer: Gently fry the paneer cubes until they’re lightly golden brown. This adds a nice texture and flavor. Don’t overcook them, or they’ll become rubbery.
3. Sauté the Aromatics: Heat some oil or ghee in a pan and sauté the onions until they’re translucent and slightly browned. Then, add the ginger-garlic paste and green chilies and cook for another minute until fragrant.
4. Tomato Time: Add the blended tomatoes to the pan and cook until the oil starts to separate from the mixture. This is a sign that the tomatoes are cooked through.
5. Spice it Up: Add all the spices (turmeric, red chili powder, coriander powder, garam masala) and kasuri methi. Cook for another minute, stirring constantly, to prevent the spices from burning.
6. Cashew Creaminess: Add a paste of cashews soaked in warm water for about 15 minutes to make it creamy.
7. Pea-tiful Addition: Add the peas and cook for a few minutes until they’re heated through.
8. Paneer Power: Gently stir in the fried paneer cubes.
9. Creamy Dreamy: Add the cream and simmer for a few minutes until the sauce thickens.
10. Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.

And there you have it! Hopefully, your Matar Paneer looks something like the picture and tastes even better. If not, don’t worry. Just add more cream and spices until it does. Happy cooking!

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Hebbar’s Kitchen - Dhaba Style Matar Paneer Recipe At Home With Almost

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