Matar Paneer Dhaba Style

Matar Paneer Dhaba Style is a rich and creamy gravy dish that can be served with any Indian Bread or Pulao.

Mutter Paneer is a North Indian gravy made with a rich onion tomato gravy with fresh peas and paneer. Fresh peas and paneer make this gravy an excellent one to enjoy anytime.

When I decided to make some Restaurant style dishes, I had to make this dish as it was something I had recently in one of the restaurants we visited. I normally order Paneer Butter Masala for myself. That day as we had to order another one, we ended up getting this one.

I found it very strange that I am actually sitting here writing when this time last week, all of us were so busy celebrating our BM#100 Meet. It was a fun filled occasion and we are still not completely back to normal yet.

We were supposed to write about the meet this week. However, everybody is jet lagged and whatnot, we just couldn’t work on the post. So we will be posting during the August week 2. My schedule for the whole of this month has again gone for a toss, I was just unable to cook or post for various reasons.

Anyway, I am glad I could break the trend now. This Peas Paneer Gravy is for the final week of BM#102.

Matar Paneer Dhaba Style

Ingredients Needed:

1 cup Peas
250 gms Paneer
2 medium Onions
3 medium Tomatoes
1 tsp Ginger Garlic paste
1/2 cup Cashew Paste
2 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
Salt to taste
1 cup Milk
1 tsp Kasuri Methi
2 tbsp Butter
A Pinch Turmeric Powder
1/2 cup Cream

How to make Mutter Paneer Dhaba Style

Wash and Microwave the peas for 5 mins.
Cube the paneer into 2 inch pieces
Boil the peeled onions along with tomato for 5 to 7 mins, and allow to cool down.
Grind to a smooth puree and keep it aside.
Heat a nonstick pan with butter, add the ginger garlic paste saute well.
After a couple of minutes, add the onion tomato puree and cook on high.
Add all the spice powder and let it get cooked well on low flame.
After 10 mins, add milk and cashew paste and combine well.
When the gravy starts to bubble, add the blanched peas, paneer, Kasuri methi, and 1/2 cup water.
Once it starts to boil, add the cream and simmer for a few minutes.
Serve with Rotis or naans.

Matar Paneer Dhaba Style

Matar Paneer Dhaba Style is a rich and creamy gravy dish that can be served with any Indian Bread or Pulao.

• CourseMain Dish - Gravies
• CuisineNorth Indian
• By Cook MethodStovetop
• OccasionParty, Weekend Special
• By DietKid Friendly
• Dish TypeGravy Side Dishes, Paneer Dishes
• KeywordCramy Gravies, Gourmet Gravies for Pulao

Ingredients

• 1cup Peas
• 250gms Paneer
• 2medium Onions
• 3medium Tomatoes
• 1tsp Ginger Garlic paste
• 1/2cup Cashew Paste
• 2tsp Red Chili powder
• 1tsp Coriander Powder
• 1tsp Cumin Powder
• 1/2tsp Garam Masala
• Salt to taste
• 1cup Milk
• 1tsp Kasuri Methi
• 2tbsp Butter
• A Pinch Turmeric powder
• 1/2cup Cream

Instructions

1. Wash and Microwave the peas for 5 mins.
2. Cube the paneer into 2 inch pieces
3. Boil the peeled onions along with tomato for 5 to 7 mins, and allow to cool down.
4. Grind to a smooth puree and keep it aside.
5. Heat a nonstick pan with butter, add the ginger garlic paste saute well.
6. After a couple of minutes, add the onion tomato puree and cook on high.
7. Add all the spice powder and let it get cooked well on low flame.
8. After 10 mins, add milk and cashew paste and combine well.
9. When the gravy starts to bubble, add the blanched peas, paneer, Kasuri methi, and 1/2 cup water.
10. Once it starts to boil, add the cream and simmer for a few minutes.
11. Serve with Rotis or naans.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook