In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion, 1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.
making dhaba style matar paneer
Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
On a low to medium-low flame begin to saute the paste.
Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
The color of masala will also change and you will clearly see the oil releasing from the paste.
Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
Mix the spice powders very well with the masala.
Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.
Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
Do check when the peas are cooking and if required add some more water.
Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
Then add ¼ teaspoon garam masala powder.
Add ½ teaspoon kasuri methi (crushed).
Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
Mix very well. Switch off the flame.
Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.
Video
Notes
For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
Instead of paneer you can use tofu.
For a thicker gravy, you can add less water.
For cooking in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.