Secret Restaurant-Style Matar Paneer

Ingredients

• 250 grams Paneer (cut into 1‑inch cubes; dry on paper towel before frying)
• 3 tablespoons Vegetable Oil (for frying and gravy; can substitute with mustard oil, coconut oil or ghee for richer flavor)
• to taste Khada Salt (adds crunch; use rock salt if available)
• 1 teaspoon Cumin Seeds (whole, roasted in oil)
• 1 teaspoon Kasuri Methi Powder (dried fenugreek leaf powder)
• 1 teaspoon Cinnamon Powder (freshly roasted then ground)
• 4 Small Cardamom Pods (seeds removed and ground)
• 2 Large Cardamom Pods (seeds removed and ground)
• 1 cup Water (for the masala base)
• 1 teaspoon Coriander Powder
• 1 teaspoon Chole Masala (store‑bought chickpea masala blend)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder (mild, bright red)
• 1 teaspoon Chaat Masala
• 1 teaspoon Ginger Paste (freshly grated ginger blended with a little water)
• 1 Green Chili (finely chopped; adjust to heat preference)
• 1 teaspoon Roasted Cumin Powder (dry roast cumin seeds before grinding)
• 1/4 cup Bikaneri Bhujia Powder (dry roasted bhujia ground to a fine powder; adds crunch and flavor)
• 2 tablespoons Tomato Ketchup (adds tanginess and color)
• 12 Cashews (soaked 2‑3 hrs, then ground to a smooth paste)
• 1 tablespoon Raisins (optional, for subtle sweetness)
• 4 Dried Kashmiri Green Chilies (soaked and ground to a paste)
• 4 tablespoons Tomato Paste (pureed from about 10 fresh tomatoes)
• 1/4 cup Milk Powder (adds richness; can substitute with mawa (khoya))
• 1/2 cup Fresh Cream (full‑fat for authentic texture)
• 1 tablespoon Sugar (balances acidity)
• 2 tablespoons Ghee (adds depth of flavor)
• 200 grams Green Peas (Matar) (blanched with a pinch of salt and sugar; keep bright green)
• 1 teaspoon Coconut Powder (secret ingredient for dhaba flavor)
• 1/2 cup Water (additional) (added after spices are cooked to adjust consistency)

Instructions

1. Fry the Paneer Cubes

   Heat 2 tbsp oil in the kadhai over high heat until shimmering. Add the paneer cubes and stir continuously with a wooden spoon for about 30 seconds until they turn light golden. Remove immediately with a slotted spoon and set aside on a plate.

   Time: PT1M

2. Soak Fried Paneer

   Transfer the fried paneer to a bowl of warm water for a few seconds, then drain. This prevents the paneer from becoming hard and restores its milky texture.

   Time: PT1M

3. Prepare Whole Spice Mix

   In the same kadhai, add 1 tbsp fresh oil. Add cumin seeds, kasuri methi powder, cinnamon powder, ground small cardamom, and ground large cardamom. Roast for about 30 seconds until fragrant.

   Time: PT30S

4. Make Masala Base

   In a separate bowl combine 1 cup water, coriander powder, chole masala, turmeric powder, Kashmiri red chili powder, chaat masala, ginger paste, and chopped green chili. Stir well.

   Time: PT2M

5. Cook the Masala

   Add the roasted whole spice mixture to the kadhai, then pour in the prepared masala water. Stir and let it simmer for 2‑3 minutes until the oil begins to separate from the gravy.

   Time: PT3M

6. Add Bikaneri Bhujia Powder & Ketchup

   Stir in 1/4 cup Bikaneri bhujia powder and 2 tbsp tomato ketchup. Cook for another minute, allowing the bhujia to release its flavor.

   Time: PT1M

7. Incorporate Cashew Paste and Raisins

   Add the smooth cashew paste (from soaked cashews) and raisins. Cook for 1 minute, stirring until well blended.

   Time: PT1M

8. Add Chili & Tomato Paste

   Mix in the ground dried Kashmiri green chilies and 4 tbsp tomato paste. Cook for 2 minutes until the raw tomato flavor disappears.

   Time: PT2M

9. Season with Salt and Roast Cumin

   Add salt to taste and 1 tsp roasted cumin powder. Continue cooking until the oil clearly separates from the masala (about 2 minutes).

   Time: PT2M

10. Enrich with Milk Powder

    Stir in 1/4 cup milk powder, mixing thoroughly. Cook for another 2 minutes until the gravy becomes glossy.

    Time: PT2M

11. Finish with Cream, Sugar & Ghee

    Add 1/2 cup fresh cream, 1 tbsp sugar, and 2 tbsp ghee. Simmer for 1 minute, allowing the ghee to melt and the gravy to thicken.

    Time: PT1M

12. Add Boiled Peas

    Add the pre‑boiled peas (200 g) to the gravy. Stir and cook for 2 minutes so the peas absorb the flavors.

    Time: PT2M

13. Secret Coconut Powder Touch

    Sprinkle 1 tsp coconut powder into the gravy, stir well and let the oil separate again (about 1 minute).

    Time: PT1M

14. Adjust Consistency

    Add 1/2 cup water (or as needed) to achieve a medium‑thick gravy. Bring to a gentle boil for 2 minutes.

    Time: PT2M

15. Add Fried Paneer and Finish

    Turn off the heat. Gently fold the soaked fried paneer cubes into the hot gravy. The residual heat will warm the paneer without overcooking it.

    Time: PT30S

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

22 g

Fiber

5 g