रेस्टोरेंट से बढ़िया मटर पनीर बनाएं घर पर।Matar Paneer Recipe।Dhaba Matar Paneer l bharatzkitchen

Ingredients

• 400 grams Paneer (cut into 1‑inch cubes and soaked in salted water)
• 1 tablespoon Salt (for paneer soak)
• 1 liter Water (for paneer soak)
• 1 tablespoon Butter (for frying paneer)
• 2 tablespoons Vegetable Oil (for frying paneer and later cooking)
• 5 pieces Garlic Cloves (minced)
• 1 large Onion (finely chopped (≈150 g))
• 2 inch piece Ginger (grated)
• 2 pieces Dry Red Chilies (whole)
• 2 pieces Green Chilies (slit lengthwise)
• 2 medium Tomatoes (hybrid, diced (≈300 g))
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Turmeric Powder (ground)
• 2 teaspoons Red Chili Powder (spicy, double heat for dhaba style)
• 1 tablespoon Coriander Powder (ground)
• 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 1 teaspoon Kitchen King Masala (optional flavor boost)
• 0.5 cup Water (for soaking ground spices)
• 1 teaspoon Cumin Seeds (whole)
• 3 pieces Cloves (whole)
• 2 pieces Cardamom Pods (whole)
• 1 piece Bay Leaf (whole)
• 0.25 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tablespoons Heavy Cream (fresh)
• 1 teaspoon Sugar (balances peas sweetness)
• 1.5 cups Peas (fresh or frozen, boiled)
• 1 teaspoon Garam Masala (added at the end)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)

Instructions

1. Soak Paneer

   Place 400 g paneer cubes in a large bowl with 1 L water and 1 Tbsp salt. Let sit for 5 minutes to absorb flavor.

   Time: PT5M

2. Cut and Fry Paneer

   Heat 1 Tbsp butter and 1 Tbsp oil in a frying pan over medium heat. Add paneer cubes, stir gently for 4‑5 minutes until lightly golden. Transfer to the salted water and set aside.

   Time: PT5M

3. Prepare Aromatics

   Finely chop 1 large onion, mince 5 garlic cloves, grate a 2‑inch piece of ginger. Keep ready.

   Time: PT5M

4. Sauté Onions and Spices

   In the same pan, add a splash of oil if needed, then add garlic and sauté 30 seconds. Add onion and cook 2‑3 minutes until color changes (no browning). Add ginger, 2 dry red chilies and 2 green chilies; stir for another minute.

   Time: PT5M

5. Cook Tomatoes

   Add 2 diced tomatoes and 1 tsp salt. Cover and cook on medium flame for 10 minutes until tomatoes soften and release their juices.

   Time: PT10M

6. Cool and Blend

   Remove the pan from heat and let the tomato‑onion mixture cool to room temperature (about 5 minutes). Transfer to a blender, add a splash of water if needed, and blend until smooth.

   Time: PT5M

7. Soak Ground Spices

   In a small bowl combine 0.5 tsp turmeric, 2 tsp red chili powder, 1 Tbsp coriander powder, 1 tsp Kashmiri chili, optional 1 tsp Kitchen King masala with 0.5 cup water. Let sit 10 minutes.

   Time: PT10M

8. Temper Whole Spices

   Heat 2 Tbsp oil in the kadhai. Add 1 tsp cumin seeds, 3 cloves, 2 cardamom pods, 1 bay leaf and 1 dry red chili. Fry 2‑3 minutes until fragrant, then reduce heat.

   Time: PT3M

9. Cook Spice Paste

   Stir in the soaked ground‑spice mixture. Cook, stirring continuously, for about 5 minutes until the oil begins to separate from the masala.

   Time: PT5M

10. Add Tomato‑Onion Puree

    Pour the blended puree into the pan. Cook 5 minutes, stirring, until the oil surfaces again and the gravy thickens.

    Time: PT5M

11. Finish Gravy with Yogurt and Cream

    Reduce heat to low. Whisk in 0.25 cup yogurt followed by 2 Tbsp cream, stirring gently to prevent curdling. Cook 3 minutes.

    Time: PT3M

12. Boil Peas

    In a separate pot, bring water to boil, add 1.5 cups peas, ½ tsp salt and 1 tsp sugar. Cook 10 minutes until tender. Do not drain; keep the cooking water.

    Time: PT10M

13. Adjust Gravy Consistency

    Add enough water (about 1 cup) to the gravy, increase to high flame and bring to a rapid boil for 5 minutes.

    Time: PT5M

14. Combine Peas and Final Spices

    Add the boiled peas with their water to the gravy. Stir in 1 tsp garam masala and 1 tsp kasuri methi. Cook 2 minutes.

    Time: PT2M

15. Add Paneer and Simmer

    Gently fold the fried paneer cubes into the gravy. Cover and simmer on low heat for 10 minutes so paneer absorbs the flavors.

    Time: PT10M

16. Rest

    Turn off the heat, keep the pan covered and let the dish rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Salt: Kosher salt
• Instead of Butter: Ghee
• Instead of Vegetable Oil: Canola oil
• Instead of Garlic Cloves: Garlic paste
• Instead of Onion: Shallots
• Instead of Ginger: Ginger paste
• Instead of Dry Red Chilies: Red chili flakes
• Instead of Green Chilies: Jalapeño
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Coriander Powder: Ground cilantro
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Kitchen King Masala: Garam masala
• Instead of Cumin Seeds: Ground cumin
• Instead of Cardamom Pods: Cardamom powder
• Instead of Plain Yogurt: Greek yogurt
• Instead of Heavy Cream: Coconut cream
• Instead of Sugar: Honey
• Instead of Peas: Canned peas
• Instead of Kasuri Methi: Fresh fenugreek leaves

Equipment Needed

• Large Bowl
• Frying Pan
• Knife
• Cutting Board
• Blender
• Kadhai
• Ladle
• Strainer
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Fry paneer without over‑stirring
• Cook onion until color changes but not brown
• Temper whole spices until fragrant
• Cook masala until oil separates
• Add paneer at the end to prevent it from becoming mushy

Chef Tips from the Video

• For extra smoky flavor, briefly char the tomatoes before blending
• Add a pinch of hing (asafoetida) with the whole spices for depth
• Garnish with fresh cilantro and a drizzle of cream just before serving

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating

Room temperature: Not recommended; keep refrigerated

Make-Ahead Tips

• Fry paneer and keep it soaked in salted water for up to 2 days
• Prepare the tomato‑onion puree a day ahead and refrigerate
• If the gravy thickens after cooling, reheat with a splash of water to reach desired consistency

Frequently Asked Questions