Dhaba Style Matar Paneer
User Reviews
4.4
33 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
358 kcal
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Course
Main Course
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Cuisine
Indian
Dhaba Style Matar Paneer
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A delicious and spicy Dhaba Style Matar Paneer featuring green peas and Indian cottage cheese, in a robust, flavorful gravy of tomatoes, onions, spices, cashews, cream and herbs. The recipe comes together in about 30 minutes and makes for a hearty meal for your lunch or dinner.
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Ingredients
For masala paste
- 1 teaspoon cumin seeds
- ⅓ cup onions - chopped, 60 grams
- 1 green chili - chopped
- 1 inch ginger - peeled & chopped
- 5 garlic cloves - peeled & chopped, medium-sized
- 2 tablespoons Coriander leaves - chopped (cilantro)
- 1 cup tomatoes - chopped, 215 grams or 3 medium-sized
- 1 teaspoon coriander seeds
- 1 inch cinnamon
- 2 green cardamoms
- 5 black peppercorns
- 3 cloves
- 12 cashews
For gravy
- 3 to 4 tablespoons oil
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon Kashmiri red chili powder or deghi mirch
- 1 cup green peas - fresh or frozen
- 2 to 2.25 cups water or add as required
- 200 to 250 grams paneer - cubed (Indian cottage cheese)
- 1 inch ginger - julienne
- ½ teaspoon kasuri methi - crushed, (dry fenugreek leaves)
- ¼ teaspoon garam masala
- 3 tablespoons light cream or low-fat cream
- 3 tablespoons Coriander leaves - chopped, (cilantro)
- salt as required
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Instructions
Making masala paste
- In a grinder jar, add the cumin seeds, chopped onions, green chilies, ginger and garlic.
- Add the 2 tablespoons chopped coriander leaves and chopped tomatoes.
- Next add coriander seeds, cinnamon, green cardamoms, black peppercorns and cloves.
- Add cashews. You can even soak cashews in hot water for 20 to 30 minutes. Drain all the water and then add.
- Grind to a fine and smooth paste without adding any water. If needed you can add about 2 to 3 tablespoons of water while grinding.
Making dhaba style matar paneer
- Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
- On a low to medium-low heat begin to sauté the paste.
- Keep on sautéing and stirring often until the paste thickens and you see oil leaving the sides of the paste.
- The color of masala will also change and you will clearly see the oil releasing from the paste.
- Then add turmeric powder, kashmiri red chili powder or deghi mirch.
- Mix the spice powders very well with the masala.
- Add the green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
- Next add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.
- Cover the pan with its lid and simmer the matar gravy on a medium-low to medium heat till the peas are tender and softened.
- Do check when the peas are cooking and if needed you can add some more water.
- Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
- Then add garam masala powder and crushed kasuri methi.
- Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
- Then add the juliened ginger and light cream or low fat cream.
- Mix very well. Turn off the heat.
- Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
- Serve Dhaba Style Matar Paneer with chapati, tandoori roti, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.
Notes
- Instead of paneer you can use tofu to make a plant based version.
- For a thicker gravy, you can add less water.
- For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
- Instead of paneer you can use tofu to make a plant based version.
- For a thicker gravy, you can add less water.
- For cooking green peas with the curry base in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
45mg
(15%)
Sodium
366mg
(15%)
Potassium
313mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
892IU
(18%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.2mg
Vitamin B12
0.02µg
Vitamin C
24mg
(27%)
Vitamin D
0.1µg
Vitamin E
5mg
Vitamin K
17µg
Calcium
295mg
(30%)
Vitamin B9 (Folate)
34µg
Iron
2mg
(11%)
Magnesium
43mg
Phosphorus
101mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 366mg | 15% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 892IU | 18% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin B12 | 0.02µg | 1% |
| Vitamin C | 24mg | 27% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 5mg | |
| Vitamin K | 17µg | |
| Calcium | 295mg | 30% |
| Vitamin B9 (Folate) | 34µg | |
| Iron | 2mg | 11% |
| Magnesium | 43mg | 11% |
| Phosphorus | 101mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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