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Matar Paneer is a beloved North Indian dish that combines two primary ingredients: paneer and matar (green peas). This dish is popular for its rich flavors and creamy texture, making it a popular choice in Indian households and restaurants alike. Here we will give you a Matar Paneer recipe Dhaba Style. We will show you step by step, so you can make this amazing dish in your kitchen.

Table of Contents

About The Matar Paneer Recipe Dhaba Style

Matar Paneer’s recipe dhaba style involves creating a base gravy using onions, tomatoes, ginger, and garlic, which forms the foundation for the dish. This gravy is where the spices and masalas come together, infusing the dish with its characteristic taste.

Paneer and matar are then added to the simmering gravy, allowing them to soak up the flavors while retaining their textures. Slow cooking is key to allowing the ingredients to meld together, resulting in a deliciously creamy and aromatic dish.

Matar Paneer is typically served hot and pairs wonderfully with various Indian breads like naan, roti, or steamed rice.

So, let us share with you our Matar Paneer recipe dhaba style.

Ingredients of Matar Paneer

200 grams paneer (cubed)
1 cup matar (green peas)
Water as required
Salt to taste
1/2 tsp sugar
A pinch of baking soda
Oil
2 chopped onions
7-8 garlic cloves (minced)
A fistful of cashew nuts
3 chopped tomatoes
1 tsp cumin seeds
1 bay leaf
1 cinnamon stick
2 tsp kasuri methi (dried fenugreek leaves)
2 tsp Kashmiri red chili powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tbsp coriander powder
1 tbsp malai (fresh cream)
Coriander leaves

How to Make Matar Paneer at Home

In a cooker or pan, add 1 cup matar (green peas), 1.5 cups water, 1/2 tsp salt, 1/2 tsp sugar, and a pinch of baking soda.

Boil matar over medium flame for 5 minutes. Then switch off the gas and keep the Matar aside.

Now, heat 1 tbsp oil in a pan and fry 200 gram paneer cubes until they become golden brown on all sides.

Then remove it into warm water and keep it aside. This will keep paneer soft.

In the same pan, add 2 chopped onions and 7-8 chopped garlic cloves. Cook until they turn golden brown.

Then add a fistful of cashew nuts and saute for a minute.

After that, add 3 chopped tomatoes and 1/2 tsp salt. Mix and cook until they are soft.

Once the tomato is soft, let it cool down completely. Then transfer it into a mixer jar and make a paste. Keep it aside.

Heat 2 to 3 tbsp oil in a pan on low flame. Add 1 tsp cumin seeds, 1 bay leaf, and 1 cinnamon stick. let them splutter.

Then add 1 tsp kasuri methi, 2 tsp Kashmiri red chili powder, 1 tsp red chili powder, and 1/4 tsp turmeric powder. Mix them.

After that, add the paste and cook for 7 to 8 minutes until oil separates.

Add 1 tsp garam masala and 1 tbsp coriander powder. Mix well and cook for a few seconds.

Gently add the fried paneer cubes, stirring carefully to coat them with the gravy.

Add 1 cup of water and mix it. Simmer for 3 to 5 minutes on low heat to let the paneer absorb the flavors.

After that, a 1/2 tsp salt and 1 tbsp malai. Mix properly.

Then add boiled Matar (green peas). Mix and cook for 4 to 5 minutes on low flame.

Lastly, add 1 tsp kasuri methi and 1 tbsp coriander leaves. Mix and cook for another 1 to 2 minutes.

Your Dhaba Style Matar Paneer is ready. Garnish with fresh coriander leaves and serve hot.

Tips To Make Perfect Matar Paneer

Use fresh paneer and tender green peas for the best taste and texture.

When mixing the paneer cubes into the gravy, stir them gently to prevent breaking.

Adjust spices according to your taste preferences.

RECIPE CARD

Matar Paneer Recipe Dhaba Style

Course: Lunch, DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients :

200 grams paneer (cubed)
1 cup matar (green peas)
Water as required
Salt to taste
1/2 tsp sugar
A pinch of baking soda
Oil
2 chopped onions
7-8 garlic cloves (minced)
A fistful of cashew nuts
3 chopped tomatoes
1 tsp cumin seeds
1 bay leaf
1 cinnamon stick
2 tsp kasuri methi (dried fenugreek leaves)
2 tsp Kashmiri red chili powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tbsp coriander powder
1 tbsp malai (fresh cream)
Coriander leaves

Directions

In a cooker or pan, add 1 cup matar (green peas), 1.5 cups water, 1/2 tsp salt, 1/2 tsp sugar, and a pinch of baking soda.
Boil matar over medium flame for 5 minutes. Then switch off the gas and keep the Matar aside.
Now, heat 1 tbsp oil in a pan and fry 200 gram paneer cubes until they become golden brown on all sides.
Then remove it into warm water and keep it aside. This will keep paneer soft.
In the same pan, add 2 chopped onions and 7-8 chopped garlic cloves. Cook until they turn golden brown.
Then add a fistful of cashew nuts and saute for a minute.
After that, add 3 chopped tomatoes and 1/2 tsp salt. Mix and cook until they are soft.
Once the tomato is soft, let it cool down completely. Then transfer it into a mixer jar and make a paste. Keep it aside.
Heat 2 to 3 tbsp oil in a pan on low flame. Add 1 tsp cumin seeds, 1 bay leaf, and 1 cinnamon stick. let them splutter.
Then add 1 tsp kasuri methi, 2 tsp Kashmiri red chili powder, 1 tsp red chili powder, and 1/4 tsp turmeric powder. Mix them.
After that, add the paste and cook for 7 to 8 minutes until oil separates.
Add 1 tsp garam masala and 1 tbsp coriander powder. Mix well and cook for a few seconds.
Gently add the fried paneer cubes, stirring carefully to coat them with the gravy.
Add 1 cup of water and mix it. Simmer for 3 to 5 minutes on low heat to let the paneer absorb the flavors.
After that, a 1/2 tsp salt and 1 tbsp malai. Mix properly.
Then add boiled Matar (green peas). Mix and cook for 4 to 5 minutes on low flame.
Lastly, add 1 tsp kasuri methi and 1 tbsp coriander leaves. Mix and cook for another 1 to 2 minutes.
Your Dhaba Style Matar Paneer is ready. Garnish with fresh coriander leaves and serve hot.

Notes

Use fresh paneer and tender green peas for the best taste and texture.
When mixing the paneer cubes into the gravy, stir them gently to prevent breaking.
Adjust spices according to your taste preferences.

Have you tried this Matar Paneer Recipe Dhaba Style? Comments below and share this recipe with your friends and family.

Source

Images by, Masala Kitchen – https://youtu.be/wz1Ju5ajxCk?si=db9041bN8pJbCJ8t