RECIPE OF MATAR PANEER DHABA STYLE! A RUSTIC AND TASTY DISH

RECIPE OF MATAR PANEER DHABA STYLE

Matar Paneer is a beloved dish in North India owing to the simple yet delicious combination of paneer (Indian cottage cheese) and Matar (green peas). There are various ways to make Matar Paneer; however, nothing is as comforting as a provincial Dhaba-style Matar Paneer recipe. Dhaba's are roadside eateries located along highways in India and serve rich, flavorful, hearty meals, and Matar Paneer is often one of the most popular dishes on their menus.

In this post, we'll discuss step by step how to make Matar Paneer Dhaba style while providing tips to make it taste as authentic as possible. If you enjoy an easier recipe for Matar Paneer or would like the deep flavor of restaurant Matar Paneer, this Dhaba style method packs a lot of flavors!

INGRIDIENTS FOR MATAR PANEER RECIPE DHABA STYLE

1. Paneer (200g) – cut into cubes
2. Matar (Green Peas – 1 cup) – fresh or frozen
3. Onions (2 medium) – finely chopped
4. Tomatoes (3 medium) – pureed
5. Ginger-garlic paste (1 tablespoon)
6. Green chilies (2) – slit
7. Cumin seeds (1 teaspoon)
8. Turmeric powder (½ teaspoon)
9. Red chili powder (1 teaspoon)
10. Coriander powder (1 teaspoon)
11. Garam masala (½ teaspoon)
12. Kasuri Methi (dried fenugreek leaves) (1 teaspoon)
13. Ghee or oil (2 tablespoons) – for cooking
14. Fresh coriander leaves – for garnish
15. Salt – to taste

Method

PANEER PREPARATION

1. Paneer minced lightly fry with a bit of oil if you would like it golden browned crisp on the outside. Then remove it from the pan and keep it aside to cool down.
2. However, if you don't want a paneer that is slightly fried and want it soft, you can omit this step.

MAKING THE GRAVY 

1. In a large pan, heat some ghee or oil. Then add cumin seeds and let it crackle.
2. Then add finely chopped onions and sauté until light golden brown. This is important for the deep flavor of Matar paneer recipe Dhaba style
3. Next add ginger-garlic paste and slit green chilies, then sauté again for 2-3 mins until the raw smell is gone.
4. Add pureed tomatoes, turmeric, red chili powder, and coriander powder to the ingredients. Cook on medium heat until the oil separates from the masala. This gives your gravy that deep flavor profile.

COOKING THE MATAR

1. If you are using fresh peas, boil them with salt water for 5-6 minutes. If you are using frozen peas, simply rinse frozen peas with warm water and add them to the pan after the masala is made.
2. Stir well to incorporate ingredients and add in cooked peas into the gravy.

FINAL STEP FOR AVANI MIXING 

1. Lastly, add the paneer to that gravy and mix lightly, but allow time for the paneer to soak up the masala flavor.
2. Crush a bit of Kasuri Methi with palms and sprinkle on to the top, also add garam masala finely and let it cook for an additional 5 more minutes on low.
3. If the gravy is too thick, add a bit of water to the gravy to lighten.

PRO TIPS FOR AUTHENTIC EXPERIENCE

1. Using some ghee: Ghee really adds richness and nutty flavor important to the Matar paneer Dhaba style.
2. Slow time: More on cooking it slow allows full time for the development of flavors.
3. Smoked spices: If you like a smoky flavor, you can give the dish a "dhungar." Place a piece of glowing hot charcoal in a small bowl in the center of the dish, pour about 1 teaspoon of ghee over it, and then quickly cover the pan. Let the smoke infuse into the dish for just a couple of minutes. Remove the coal and close the lid.
4. Kasuri Methi: These dried fenugreek leaves add an earthy aroma and flavor that is synonymous with Dhaba recipes.

FAQs

Q1. Will frozen peas work for this recipe?

Of course! Frozen peas, thawed, will work just fine for the recipe.

Q2. How do I make the dish spicier?

To make it spicier, either increase the amount of red chili powder or add some green chilies when you are making the gravy.

Q3. How do I prevent paneer from becoming tough and rubbery?

To prevent the paneer from becoming tough and rubbery, you must prevent the paneer from overcooking. Add the paneer at the end of the cooking process and simmer for a couple of minutes.

Q4. Can I make Matar Paneer ahead of time?

Yes, it can be made ahead! It will taste even better the next day. Just reheat in low heat and add a splash of water if needed.