Curry
•Smoked Dhaba-Style Matar Paneer
Total Time
50 min
Servings
4 people
Level
medium
Rating
(1)
Smoked Dhaba-Style Matar Paneer
This rustic variation captures the robust flavors of Indian roadside eateries by incorporating a rich, spicy gravy and an optional charcoal-smoke finish. It elevates the classic combination of cheese and peas into a restaurant-quality dish right in your kitchen.
Ingredients
250g Paneer (firm cottage cheese), cubed
1 cup Green peas (fresh or frozen)
2 tbsp Ghee or vegetable oil
1 large Onion, finely chopped
1 tbsp Ginger-garlic paste
1.5 cups Fresh tomato puree
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tbsp Kashmiri red chili powder (for color)
1 tsp Garam masala
1 tbsp Dried fenugreek leaves (Kasuri Methi)
2 tbsp Heavy cream
Salt to taste
Instructions
- 1
Heat ghee in a heavy-bottomed pan or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 2
Add the finely chopped onions and sauté patiently until they turn deep golden brown. Stir in the ginger-garlic paste and cook for 1 minute.
- 3
Lower the heat and add turmeric and red chili powder. Give it a quick stir, then immediately add the tomato puree to prevent burning.
- 4
Cook the masala mixture on medium-high heat, stirring occasionally, until the oil starts to separate from the sides of the pan (about 8-10 minutes).
- 5
Add the green peas and 1 cup of warm water. Season with salt, cover, and simmer for 5-7 minutes until the peas are tender.
- 6
Gently slide in the paneer cubes and crushed dried fenugreek leaves. Simmer for 2 minutes to allow the paneer to absorb the sauce.
- 7
Stir in the garam masala and heavy cream, then turn off the heat.
- 8
Optional 'Dhungar' (Smoking) Method: Place a small metal bowl in the center of the curry. Put a piece of red-hot charcoal in the bowl, pour 1 tsp of ghee over it, and immediately cover the pan with a lid. Let it smoke for 3 minutes before serving.
