Dhaba Style Matar Paneer

That unmistakable dhaba flavour — rich, slightly smoky, deeply spiced — often feels hard to recreate at home. But the truth is, it’s less about fancy equipment and more about technique, patience, and the right ingredients. This Dhaba Style Matar Paneer brings that roadside magic into your kitchen. Cooked in P Mark Kachi Ghani Mustard Oil, the gravy develops a bold, rustic depth, while slow cooking and proper browning create that signature intensity. With a few mindful steps, you can achieve that same indulgent dhaba taste without stepping out.

Ingredients for Dhaba Style Matar Paneer

• Paneer – 250 g (cut into cubes)

• Green peas – 1 cup

• P Mark Kachi Ghani Mustard Oil – 4 tbsp

• Onions – 2 large, finely chopped

• Tomatoes – 3 medium, pureed

• Ginger-garlic paste – 1½ tbsp

• Green chillies – 2, slit

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1½ tsp

• Cumin seeds – 1 tsp

• Kasuri methi – 1 tsp

• Garam masala – 1 tsp

• Salt – to taste

• Fresh coriander – for garnish

• Water – as required
  

Method for Dhaba Style Matar Paneer

1. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then lower the heat. This step removes the raw pungency and builds that authentic dhaba-style base. Add cumin seeds and let them splutter.

2. Add chopped onions and cook patiently until they turn deep golden brown. This is crucial — dhaba gravies rely heavily on well-browned onions for flavour.

3. Add ginger-garlic paste and green chillies. Sauté until the raw aroma disappears and the mixture turns slightly rich and aromatic.

4. Add turmeric, red chilli powder, and coriander powder. Let the spices cook properly in the oil — this helps release their full flavour and colour.

5. Add tomato puree and cook on medium heat until the masala thickens and the oil — infused with P Mark Mustard Oil - clearly separates. This is what gives the gravy its richness and depth.

6. Add green peas and cook for a minute, then gently add paneer cubes so they absorb the masala without breaking.

7. Add water to adjust consistency, cover, and let it simmer. Slow cooking helps the flavours come together - a key element of dhaba-style dishes.

8. Finish with garam masala and crushed kasuri methi. Let it cook for another minute before turning off the heat.

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