Recipe for rich and creamy Dhaba Style Matar Paneer made with an onion-tomato-cashew paste and spices. Recipe with video.
Here is the recipe for Dhaba Style Matar Paneer that is rich and creamy and goes really well as a side dish for Jeera rice, naan, roti or chapati.
If you are doing this recipe for an everyday meal, you can cut back on the amount of oil and butter.
I have used deseeded tomatoes for making this recipe. Removing the seeds from the tomatoes achieves two things. 1. Brighter colour and 2. very smooth gravy.
Frying the spices in oil is one of the main things that I feel is a game changer in this recipe. Frying the spices on a low flame makes them very flavourful and it imparts a dark orangish red colour to the gravy.
Also, it is essential that we use Kashmiri red chilli powder in this recipe. While they are not very hot, they impart a superb colour and a slightly smoky flavour that’s very desirable.
Here are some of the things you can buy online for making this recipe. Solid Anodised Kadhai https://amzn.to/32KaEFA Tri Ply Saute Pan https://amzn.to/3FQdSpr Heavy Duty Indian Mixie https://amzn.to/3mTpMqV Cold Pressed Peanut Oil https://amzn.to/3FPemfp Kashmiri Red Chilli Powder https://amzn.to/3sTAtOe Garam Masala Powder https://amzn.to/32Z6j0M
Here is the video of how to make Dhaba Style Matar Paneer Recipe
For the Matar Paneer Masala Paste
1 tablespoon peanut oil 1 pod garlic 2 green chillies 1.5 cups sliced onion 20 cashews 3/4 teaspoon salt 5 ripe tomatoes, deseeded 1 teaspoon sugar
For making Dhaba Style Matar Paneer Gravy
2 tablespoon peanut oil 1/2 teaspoon cumin seeds 1/4 cup finely chopped onions 1 tablespoon Kashmiri red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/4 cup coriander leaves, chopped 1/2 cup boiled green peas 1/2 teaspoon salt 2 tablespoon unsalted butter 1 cup water 200 grams paneer, cubed 2 tablespoon coriander leaves for garnish
For making the Matar Paneer Masala paste
Heat peanut oil in a pan and add in the whole pod of garlic and the green chillies. Add in the sliced onions and the cashews. Saute for a few minutes till the onions are soft. Add in the tomatoes and the sugar. Make sure to deseed the tomatoes. Mix well. Cover the pan with a lid and cook on a low flame for five minutes till the tomatoes are soft and mushy. Let the mixture cool a bit. Grind this mixture to a smooth paste. Set aside.
For making Dhaba Style Matar Paneer Gravy
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions and saute for a couple of minutes. Turn the flame of the gas stove to low. On a low flame, add in the red chilli powder, turmeric powder and the garam masala. Saute on a low flame for a few seconds. Add in the boiled peas and the salt. Add in the butter. Cook for a minute. Add in the ground masala paste and a cup of water. Let the mixture cook on a low flame for a couple of minutes. Add in the paneer and cook for a minute more to heat up the paneer. Finally garnish the gravy with coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
For the Matar Paneer Masala Paste
1 tablespoon peanut oil 1 pod garlic 2 green chillies 1.5 cups sliced onion 20 cashews 3/4 teaspoon salt 5 ripe tomatoes, deseeded 1 teaspoon sugar
For making Dhaba Style Matar Paneer Gravy
2 tablespoon peanut oil 1/2 teaspoon cumin seeds 1/4 cup finely chopped onions 1 tablespoon Kashmiri red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/4 cup coriander leaves, chopped 1/2 cup boiled green peas 1/2 teaspoon salt 2 tablespoon unsalted butter 1 cup water 200 grams paneer, cubed 2 tablespoon coriander leaves for garnish
For making the Matar Paneer Masala paste
Heat peanut oil in a pan and add in the whole pod of garlic and the green chillies. Add in the sliced onions and the cashews. Saute for a few minutes till the onions are soft. Add in the tomatoes and the sugar. Make sure to deseed the tomatoes. Mix well. Cover the pan with a lid and cook on a low flame for five minutes till the tomatoes are soft and mushy. Let the mixture cool a bit. Grind this mixture to a smooth paste. Set aside.
For making Dhaba Style Matar Paneer Gravy
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions and saute for a couple of minutes. Turn the flame of the gas stove to low. On a low flame, add in the red chilli powder, turmeric powder and the garam masala. Saute on a low flame for a few seconds. Add in the boiled peas and the salt. Add in the butter. Cook for a minute. Add in the ground masala paste and a cup of water. Let the mixture cook on a low flame for a couple of minutes. Add in the paneer and cook for a minute more to heat up the paneer. Finally garnish the gravy with coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/dhaba-style-matar-paneer-recipe/
Recipe for a simple fish curry made with pureed tomatoes, Bolsts hot curry powder, spices and finished with coconut milk. Perfect accompaniment for rice.
I have never come across Bolst’s curry powder while growing up. In Fact the first time I came across this little spice tin was at the Indian store in California. The mind passed it off as an anglo version of the mild curry blend (maybe the name) and was never curious to try. But I recently came to know that it’s very much a Bangalore product from the colonial times with a lot of history. Thanks to Kaveri Ponnapa for bringing this curry blend into my life. I took the concept of pureed tomatoes from her “Chinnaswamy’s Sunday Special Prawn Curry” and made it into a fish curry. She writes that some curry powder, like Bolst’s, had personality and I have to agree with her. It’s a robust blend of coriander, turmeric, chillies, mustard, ginger, cumin and fenugreek. It’s perfect in meat dishes and I am happy I found it.
Here are some of the things you can buy online for making this recipe. Bolst’s Curry Powder https://amzn.to/3pS2G5Q Carote Ceramic Pan https://amzn.to/3HD1VnA Tempering Kadai https://amzn.to/3EVQXHT Victorinox Serrated Knife https://amzn.to/3qPdjWl Wooden Chopping Board https://amzn.to/3qLwAbi
Here is the video of how to make Tomato Fish Curry Recipe
For Making the Curry
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1 sprig curry leaves 1.5 tablespoon minced ginger 1/2 cup onions, sliced 1 tablespoon Kashmiri red chilli powder 1 teaspoon turmeric powder 1 tablespoon coriander powder 2 teaspoon Bolst’s hot curry powder 1 teaspoon salt 6 tomatoes, deseeded and pureed 200 ml coconut milk 1 cup water 1/2 teaspoon sugar 500 grams fish steaks (seer fish) 1/2 of a lime juiced
For tempering the curry
1 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 green chillies, chopped
Making the fish curry
Deseed and puree the tomatoes. Set aside. Heat coconut oil in a pan and add in the cumin seeds, curry leaves and the minced ginger. Saute for a minute. Add in the sliced onions and sauté the onions until soft. Add in the Kashmiri red chilli powder, turmeric powder, coriander powder and the Bolst’s curry powder. Saute on a low flame for a few seconds. Kashmiri red chilli powder adds a bright red colour to the curry but is not very hot. Add in the salt and the pureed tomatoes. Mix well. Cover the pan with a lid and cook for 6-7 minutes till the tomatoes are completely cooked. Add in the coconut milk. I have used canned coconut milk for making this recipe. Add in the water. Mix well. Add in the sugar. The little sugar nicely balances out the taste. Add in the fish steaks. I have used seer fish for making this recipe. Any firm fish will work well. Cover the pan with a lid and cook for 7-8 minutes. Add in juice of half a lime to the curry and remove the curry from heat.
Tempering the curry
Heat coconut oil to a small tempering kadai. Once the oil is hot, add in the fenugreek seeds and the mustard seeds. Let the mustard seeds crackle. Add in the curry leaves and the chopped green chillies. Saute on a low flame for a minute. The chillies will blister. At this stage, remove the tempering from heat and add it to the curry.
Tomato fish curry is ready. Serve with hot rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
