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Matar Paneer Dhaba Style

Matar Paneer Dhaba Style is a rich and creamy gravy dish that can be served with any Indian Bread or Pulao.
Cuisine North Indian
Keyword Creamy Gravies, Gourmet Gravies for Pulao
By Cook Method Stovetop
Occasion Party, Weekend Special
By Diet Kid Friendly
Dish Type Gravy Side Dishes, Paneer Dishes
Author Srivalli


  • 1 cup Peas
  • 250 gms Paneer
  • 2 medium Onions
  • 3 medium Tomatoes
  • 1 tsp Ginger Garlic Paste
  • 1/2 cup Cashew Paste
  • 2 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • Salt to taste
  • 1 cup Milk
  • 1 tsp Kasuri Methi
  • 2 tbsp Butter
  • A Pinch Turmeric Powder
  • 1/2 cup Cream


  • Wash and Microwave the peas for 5 mins.
  • Cube the paneer into 2 inch pieces
  • Boil the peeled onions along with tomato for 5 to 7 mins, and allow to cool down.
  • Grind to a smooth puree and keep it aside.
  • Heat a nonstick pan with butter, add the ginger garlic paste saute well.
  • After a couple of minutes, add the onion tomato puree and cook on high.
  • Add all the spice powder and let it get cooked well on low flame.
  • After 10 mins, add milk and cashew paste and combine well.
  • When the gravy starts to bubble, add the blanched peas, paneer, Kasuri methi, and 1/2 cup water.
  • Once it starts to boil, add the cream and simmer for a few minutes.
  • Serve with Rotis or naans.
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