Alright, fam, check it! We gonna whip up some *real* deal Matar Paneer today. Forget that watered-down stuff, we makin’ it Dhaba style – that means flavor *packed*, ya heard? We ain’t playin'!
Matar Paneer Dhaba Style – Let’s Get This Show on the Road!
Listen up, ‘cause this ain’t just any Matar Paneer. We talkin’ creamy, spicy, and downright delicious. We gonna have your taste buds singin’ praises! Trust me on this one, it’s a guaranteed crowd-pleaser. Now, gather ‘round and let’s get cookin’!
Alright, let’s break down what we need to make this magic happen. Don’t be scared by the list, it’s all good stuff. Remember, good food takes a little effort!
**What You Need (The Ingredients, Ya Dig?)** * **Paneer (Indian Cheese):** 250g, cubed. Don’t be shy with the cubes, we want some chunks! * **Matar (Green Peas):** 1 cup, fresh or frozen, both work, no stress. * **Onion:** 2 medium, finely chopped. We gonna caramelize these babies. * **Tomato:** 3 medium, pureed. Gotta have that tomato base! * **Ginger-Garlic Paste:** 1 tablespoon. Fresh is best, but the jar stuff will do in a pinch. * **Green Chilies:** 2, finely chopped (adjust to your spice level, fam!). * **Cashews:** 10-12, soaked in warm water for 30 minutes (for that creamy goodness). * **Oil/Ghee:** 2 tablespoons (Ghee adds that extra *oomph*). * **Spices:** * Turmeric Powder: 1/2 teaspoon * Red Chili Powder: 1 teaspoon (again, adjust to your preference) * Coriander Powder: 2 teaspoons * Garam Masala: 1 teaspoon * Cumin Powder: 1/2 teaspoon * Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed * **Cream:** 2 tablespoons (optional, but highly recommended for richness) * **Cilantro:** Fresh, chopped, for garnish. * **Salt:** To taste. Okay, now that we got our arsenal ready, let’s get down to the nitty-gritty. Follow these steps carefully, and you’ll be eatin’ like royalty in no time!
**The Recipe (How We Do This, Step-by-Step)** 1. **Fry the Paneer (Optional):** This gives it a nice texture, but you can skip it if you want. Just lightly fry the paneer cubes in a pan with a little oil until golden brown. Set aside. 2. **The Base:** Heat oil/ghee in a pan. Add the chopped onions and sauté until they turn golden brown. This is where the flavor starts buildin’! 3. **Spice It Up:** Add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant. 4. **Tomato Time:** Pour in the tomato puree and cook until the oil separates from the mixture. This is crucial for that Dhaba-style richness. 5. **Spice Explosion:** Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for another 2-3 minutes, stirring constantly to prevent burning. 6. **Cashew Cream:** Grind the soaked cashews into a smooth paste. Add this paste to the tomato-onion mixture. This is the secret ingredient for that creamy texture. 7. **Matar Mania:** Add the green peas and cook for 5-7 minutes until they are tender. 8. **Paneer Power:** Gently add the fried paneer cubes to the gravy. 9. **Simmer Down:** Add about 1/2 cup of water (or more, depending on your desired consistency). Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. 10. **Finishing Touches:** Stir in the garam masala, Kasuri methi (crushed between your palms to release its aroma), and cream (if using). 11. **Serve and Enjoy:** Garnish with fresh cilantro. Serve hot with naan, roti, or rice. There you have it, fam! Matar Paneer Dhaba Style – a flavor bomb that’s gonna leave you wanting more. Don’t be afraid to experiment with the spices to find your perfect blend. Now go forth and cook up some magic!
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Matar Paneer Recipe Dhaba Style In Hindi
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