Dhaba Style Matar Paneer + Video

A healthy, decadent, desi accompaniment that goes well with Indian bread like Masala Paratha, Chatpata Paratha, Ajwain Paratha, Naan, Multigrain Roti, Makai Missi Roti, this Matar Paneer Recipe turns out similar to the dhaba style, folks! Here is how to make Mutter Paneer recipe at home.

I simply cannot deny that I love South Indian food but my heart definitely beats more for the scrumptious North Indian fare. With a prominent use of succulent cottage cheese, garam masala, chilli powder, coriander powder, onions, tomatoes, green chillies, cumin seeds, ginger and garlic, North Indian food is more than what just meets your taste buds – it is an affair with all the desi-ness of India and this Matar Paneer Recipe is a true definition of delicious scrumptious North Indian fare.

What is Matar Paneer?

A fine, smooth motley of tomatoes, onion, garlic, masalas, green peas, paneer and more, Matar Paneer or Mutter Paneer is a simple Punjabi style curry dish that satiates without any use of fancy ingredients.

One of the reasons why this matar paneer ki sabji tempting is because of the fact that is made with the mix of paneer or Indian Cottage Cheese and peas which creates magical flavours. Top it with the pure masalas and other condiments and you know that an amazing sabzi or curry is ready to be served!

Want to serve your clan something delicious, salubrious and yet something that doesn’t take much time? I would say, lock down on this Dhaba Style Matar Paneer Masala then. All you need to make is a masala gravy of onions, tomatoes and simmer it with cottage cheese or paneer. And within a flick of your eye, this supremely lip-smacking curry is all set to go on the dinner table, yes, yes!

Quickly note down its recipe to try it out this weekend and have a happy feast with your family!

How to make Mutter Paneer without Onion Garlic?

To make Matar paneer without onion and garlic, heat oil or ghee in a pan. Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds. Add ginger and tomato puree and cook for a minute.

Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes. Now add fried paneer and peas as mentioned below. Add water and cook for 3-4 minutes. Mutter Paneer without onion and garlic is ready.

How to make Jain Matar Paneer?

To make jain Matar Paneer, follow the recipe to make Matar Paneer without Onion and Garlic but also skip to add ginger in it. 

How to make Restaurant Style Matar Paneer?

The Matar Paneer Gravy served at restaurants is generally creamy and mild as compared to the one served at dhaba, which is more robust and spicy.

To make Matar Paneer in restaurant style, add milk instead of water and add some cream or fresh malai, honey and lemon juice at the end of cooking. A little bit of kasuri methi is a must to get that restaurant style taste.

Variations of Paneer Matar Masala

You can add some cream or milk in the curry to give it a rich taste.

If adding cream, also add some lemon juice and honey to balance out the flavours.

You can also add some khoya in the curry to make the Matar paneer Masala even more richer. I call it Shahi Matar Paneer 🙂

You can make this Mutter Paneer Recipe without onion and garlic as mentioned above.

Add some cashew nut (kaju) or almond paste in the masala to give a different taste and richer feel.

You can also add some curd for a slightly different taste of the gravy.

Add boiled cubed potatoes to make Aloo Matar Paneer.

Add sautéed mushroom to make Mushroom Matar Paneer.

You can also cook it in a Butter gravy just like Paneer Butter Masala  and add peas along with it.

Can you freeze Matar Panner?

Dairy products do not freeze very well. Their texture change once reheated after freezing. So I suggest that if you want to freeze this curry, make the curry as mentioned below and do not add paneer in it.

You can freeze the curry and add paneer and matar to it when ready to eat. Just thaw the curry, heat it, add panner and matar and cook for 5-6 minutes.

What to serve with Matar Paneer?

You can serve this paneer matar masala curry with Paratha, Tandoori Roti, Puri, Normal Roti or Phulka, Veg Pulao, Matar Pulao, Garlic Naan or Plain Naan or even Plain Steamed Rice.

You might also like

Paneer Lababdar

Paneer Bhurji

Lahsooni Methi Paneer

Dal Tadka

How to make Matar Paneer Step by Step

Add onion, tomato, ginger, garlic and green chilli in a blender and blend to make a coarse paste.

Keep aside.

Cut the paneer into small pieces and shallow fry till golden brown.

Drain and add them in a bowl filled with water.

Heat oil in a pan.

Once the oil is hot, add the onion and tomato paste and fry till the masala turns golden brown.

Add coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder and garam masala powder and fry for another 2-3 minutes.

Now add the paneer and peas in the masala along with a cup of water and salt.

Bring the curry to a boil. Cook on low heat for 2-3 minutes.

Matar Paneer Recipe Video

Matar Paneer Recipe

4.38 from 8 votes

Print

Matar Paneer

Matar Paneer is a simple everyday Indian recipe made using Indian cottage cheese and peas. It goes very well with Indian breads or Pulao. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 473 kcal

Author Neha Mathur

Ingredients

• 4 tbsp Vegetable oil plusfor frying paneer
• 1 cup Onion Chopped
• 1 cup Tomato Chopped
• 1 inch Ginger Chopped ]
• 5-6 cloves Garlic
• 2 tsp Green chilli Chopped
• 2 tsp Coriander powder
• 1 tsp Turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam masala powder
• 400 g Paneer
• 1 cup Peas Boiled till soft
• Salt to taste
• Fresh coriander for garnishing

Instructions

1. Add onion, tomato, ginger, garlic and green chile in a blender and blend to make a coarse paste.

2. Keep aside.
3. Cut the paneer into small pieces and shallow fry till golden brown.

4. Drain and add in a bowl filled with water.

5. Heat oil in a pan.

6. Once the oil is hot, add the onion and tomato paste and fry till the masala turns golden brown.

7. Do this on medium heat.
8. Frying the masala may take up to 15 - 20 minutes.
9. Keep adding little water if the masala turns out dry.
10. Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
11. Add coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
12. Add some water if required.

13. Now add the paneer and peas in the masala along with a cup of water and salt.

14. Bring the curry to a boil.
15. Cook on low heat for 2-3 minutes.
16. Garnish with fresh coriander.
17. Serve hot with pariah or Naan or rice.

Nutrition Facts

Matar Paneer

Amount Per Serving

Calories 473 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 26g163%

Cholesterol 66mg22%

Sodium 71mg3%

Potassium 303mg9%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 5g6%

Protein 17g34%

Vitamin A 1005IU20%

Vitamin C 26.1mg32%

Calcium 517mg52%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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