Dhaba Style Matar Paneer

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan, soften 2 sliced onions lightly, then add 2 chopped tomatoes and cook until soft.
2. Let the mixture cool completely, then blend it with 2 tbsp cashews into a smooth paste and set aside.
3. In a kadai, heat 2 tbsp oil and fry 1 tsp cumin until aromatic. Add 2 tbsp ginger garlic and 1 finely chopped onion and cook until the onion is golden brown.
4. Reduce to low heat, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp crushed kasuri methi and 1 tsp salt, and fry until the spices smell aromatic.
5. Add the tomato-onion paste and cook until oil separates from it.
6. Stir in 1 cup peas.
7. Pour in 1 cup hot water, adjusting the thickness as needed. Cover and cook for 5 minutes, until the curry is well cooked.
8. Add 2 cups cubed paneer and ½ tsp sugar, mix, then simmer for 3 minutes until the curry is well cooked.
9. Stir in ½ tsp garam masala, 2 tbsp cream and 2 tbsp finely chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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