Alright, fam, let’s get this deliciousness on the table! We talkin’ ‘bout **Matar Paneer Dhaba Style!** This ain’t yo’ average weeknight meal. This is flavor that’ll have yo’ taste buds doin’ the happy dance!
Listen up, y’all. We’re diving headfirst into the world of Matar Paneer, but not just any Matar Paneer. We’re talkin’ *Dhaba Style*. That’s right, the kind you get at those roadside eateries where the aroma alone makes yo’ mouth water. We gonna bring that same fire, that same soulful goodness, right to yo’ kitchen!
Matar Paneer Dhaba Style
Feast yo’ eyes on this beauty:
See that richness? That vibrant color? That’s flavor talkin’! Now, let’s break down what we need to make this happen.
**Ingredients:** * **Paneer (Indian Cheese):** 250g, cut into cubes (We want it nice and firm, ya dig?) * **Matar (Green Peas):** 1 cup, fresh or frozen (Frozen works just fine, don’t sweat it) * **Onions:** 2 medium, finely chopped (Gotta have that onion-y foundation) * **Tomatoes:** 3 medium, pureed (Fresh tomatoes are key for that vibrant flavor) * **Ginger-Garlic Paste:** 1 tablespoon (The dynamic duo! Don’t skimp on this) * **Green Chilies:** 2-3, slit (Add some heat, baby! Adjust to yo’ liking) * **Turmeric Powder:** 1/2 teaspoon (That golden glow and earthy flavor) * **Red Chili Powder:** 1 teaspoon (Another layer of heat, customize it!) * **Coriander Powder:** 2 teaspoons (Adds a lovely, warm depth) * **Garam Masala:** 1/2 teaspoon (The magic spice blend! Brings it all together) * **Kasuri Methi (Dried Fenugreek Leaves):** 1 teaspoon, crushed (This is the *secret* ingredient for that Dhaba flavor) * **Fresh Cream:** 2 tablespoons (For richness and a velvety texture) * **Oil:** 2-3 tablespoons (We need somethin’ to cook in, duh!) * **Cumin Seeds:** 1/2 teaspoon (Starts the whole flavor party) * **Cilantro:** Fresh, chopped (For garnish, adds a pop of freshness) * **Salt:** To taste (Gotta season that good!) **Instructions:** 1. **Prep Yo’ Paneer:** Gently fry the paneer cubes in a little oil until lightly golden brown. This gives ’em a nice texture and prevents them from getting too soft in the gravy. Remove and set aside. 2. **Temper the Spices:** Heat the oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown. This is where the real flavor development begins, so don’t rush it! 3. **The Ginger-Garlic Bomb:** Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears. 4. **Tomato Time:** Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Keep stirrin’ so it doesn’t stick! 5. **Spice It Up!:** Add turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring constantly. 6. **Matar Magic:** Add the green peas and cook for 2-3 minutes. 7. **Gravy Time:** Add about 1 cup of water (or more, depending on how thick you want the gravy) and bring to a simmer. 8. **Paneer Power:** Gently add the fried paneer cubes to the gravy. 9. **Simmer Down:** Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb all those delicious flavors. 10. **Finishing Touches:** Stir in garam masala, crushed Kasuri Methi, and fresh cream. Mix well. 11. **Season to Taste:** Add salt to taste. 12. **Garnish and Serve:** Garnish with fresh cilantro and serve hot with naan, roti, or rice. There you have it, y’all! Matar Paneer Dhaba Style, made with love and a whole lotta flavor. This is the kind of dish that brings people together, so gather ‘round the table and enjoy! Don’t forget to share… but only if you want to!
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