¼cupCoriander Leaves Roughly Choppedplus extra for garnishing
Salt as needed
Water as needed
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Instructions
In a heavy bottomed pan heat 2 teaspoon oil. Add sliced onions and fry until translucent.
As the onions turn pink, add ginger garlic paste and fry for a couple of minutes until the raw smell is gone.
Add sliced tomatoes and cook them until mushy.
The onion tomato mixture should be almost dry, cooked until onions and tomatoes are almost caramelized. Let it cool down completely. Grind it into a smooth paste.
In the same pan heat 2 tablespoon oil. Add bay leaves and shahi jeera, let them splutter.
Add all the spice powders – Kashmiri red chilli powder, coriander powder, turmeric powder – cook for a couple of minutes.
Next add the prepared onion tomato paste. Mix it well and let it cook for a few minutes on low flame.
As it begins boiling, add ½ cup of water and continue cooking it for a few more minutes.
When the gravy is creamy, add salt as needed and the garam masala powder. Cook for another 2 minutes.
Add fresh green peas, slit green chillies and roughly chopped coriander leaves.
Mix well and cook for 5-7 mins covered on low flame.
If the gravy is thick, add another ¼ cup of water and slowly bring the gravy to boil. Add paneer cubes and mix well.
Garnish with fresh coriander leaves. Serve hot with any Indian bread.
Video
Nutrition
Nutrition Facts
Dhaba Style Matar Paneer
Amount per Serving
Calories
300
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
33
mg
11
%
Sodium
69
mg
3
%
Potassium
416
mg
12
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
1145
IU
23
%
Vitamin C
28
mg
34
%
Calcium
282
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.