A healthy, decadent, desi accompaniment that goes well with Indian bread like Masala Paratha, Ajwain Paratha, Naan, Multigrain Roti, this Matar Paneer Recipe turns out similar to the dhaba style, folks! Here is how to make it at home.
A good curry is all you need for a great meal! While the weekdays are about healthy and nutritious vegetables for lunch and dinner, while weekends are cheat days, but sometimes I feel guilty about cheating for 2 days in continuation.
And those are the days, I make a delicious Indian Curry, which meets both, cheat day and healthy meal day. You will be wondering how?
Well, for such days I make a restaurant style curry, and it’s a win win for both me and my family.
And when it comes to restaurant style curries, the first ingredient that comes to my mind is Paneer.
This time I gave the restaurant style a break and made a dhaba version of one of my favourite sabzi. I made Dhaba Style Matar Paneer, which I had on my recent road trip to North India.
We stopped at a road side dhaba for our meal and ordered this Matar Paneer. It was yum!
So when we reached back home, I tried my hands on this Dhaba version of our all time favorite.
With a prominent use of succulent cottage cheese, garam masala, chilli powder, coriander powder, onions, tomatoes, green chillies, cumin seeds, ginger and garlic, this Paneer Matar is more than what just meets your taste buds – it is an affair with all the desi-ness of India.
I also make it during weekdays sometimes or pack in the Lunch Box, as it is super simple to make.
So, let’s get started.
If you love Paneer, do give these recipes also a try – Lahsooni Methi Paneer, Paneer Tikka Masala, Punjabi Saag Paneer, Mughlai Paneer Korma, Restaurant Style Paneer Jalfrezi, Restaurant Style Palak Paneer, Paneer Bhurji and Paneer Masala.
About This Recipe
A fine, smooth motley of tomatoes, onion, garlic, masalas, green peas, paneer, and more, 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 is tempting is because of the fact that it is made with the mix of Paneer or Indian Cottage Cheese and Green Peas which together 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, lockdown on this Dhaba Style Mutter 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!
Can we use frozen Peas to make this Curry?
As fresh Peas are only available in Winters, you can use frozen peas too to make this curry.
But if fresh peas are available, do use them in this recipe.
How to make it without Onion Garlic?
To make it No Onion No Garlic Matar Paneer, heat oil or ghee in a pan.
Once the oil is hot, add hing(asafoetida) 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 fry Paneer for this curry?
Just heat oil in a pan and add Paneer. Pan fry them till all the sides of the Paneer turn golden brown and has a slight crispy layer on the top.
To make sure they are still soft, I add them in a bowl of water after frying.
In this way, your Paneer becomes soft after frying. You can skip the water step and add fried Paneer directly in the gravy too.
How to make a Jain version?
To make Jain Matar Paneer, follow the recipe to make it without Onion and Garlic but also skip to add ginger in it.
How to make it in Restaurant Style?
The Mutter 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 it in the 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
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 flavors.
You can also add some khoya in the curry to make it even 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 Muter 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.
Storage Suggestions
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 Green Peas to it when ready to eat.
Just thaw the curry, heat it, add Paneer and Matar and cook for 5-6 minutes.
Serving Suggestions
You can serve this Paneer Butter Masala along with Indian Breads such as Roti, Tawa Paratha, Laccha Paratha, Tandoori Roti, Khamiri Roti, Naan, Missi Roti and Garlic Naan.
You can also serve it with Steamed Rice, Jeera Rice, Matar Pulao, Veg Pulao or any other lightly spiced Pulao.
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Step by Step Recipe
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
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
- Add onion, tomato, ginger, garlic and green chile 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 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.
- Do this on medium heat.
- Frying the masala may take up to 15 - 20 minutes.
- Keep adding little water if the masala turns out dry.
- Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
- Add coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
- Add some water if required.
- 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.
- Garnish with fresh coriander.
- Serve hot with pariah or Naan or rice.
virasat restaurant
thanks for sharing, nice blog.
Neha Mathur
Happy that you liked it 🙂
Meghna
Why are we keeping the paneer soaked after frying them? Won’t they become soggy?
Neha Mathur
It keeps the paneer soft. Try it and you will know the difference.
E
Neha, I tried this recipe last night and it came out fantastic! My boyfriend said that it was very much akin to the restaurants. I found that soaking the paneer in water after frying was INGENIOUS! The nicely browned color remained while being so velvety soft. 5 stars all around, this will be a staple in our household for years to come 🙂
Neha Mathur
Thnx a lot for trying 🙂 I am glad you liked the recipe.
PRANITA DESHPANDE
It is really making something difference n the kitchen. Very yummy.
Neha Mathur
Thnx