Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer Sabji

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This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)

matar paneer recipe | mutter paneer | dhaba style matar paneer ki sabji with detailed photo and video recipe. One of the popular and perhaps one of the simple and tasty North Indian paneer gravy-based curry recipes. Basically, it is prepared with the combination of paneer and green peas as its hero ingredient in a tomato and onion gravy base. It is typically served with wide range of Indian flat bread recipes like naan, roti and poori, but can also be served with any type of rice variants too.
Mutter Paneer


matar paneer recipe | mutter paneer | dhaba style matar paneer ki sabji with step by step photo and video recipe. Paneer-based north Indian curries have always been one of the popular curry choices for most of us. Typically it was introduced as a meat-based alternative for vegetarians but has garnered a lot of attention towards it. There are myriad ways of preparing gravy-based paneer curries and one such hugely popular north Indian curry recipe is the Matar paneer recipe known for subtle creaminess and flavor.

I have always been a huge fan of paneer and paneer-based curry recipes. You may have noticed in my blog and also in my video channels with a wide range of paneer curry recipes I have posted now. With Mutter Paneer, perhaps it was one of the first curry recipes I had posted. However, I revisit my old recipes and try to recreate them with better videos and also try to make them simpler. As part of that exercise, I am revisiting my dhaba style matar paneer ki sabji, where I have reduced the amount of oil and cream to make it healthy. In addition, I have fried the onions and tomatoes before grinding them to paste. However, you may also use water to boil it, which in turn reduces the use of oil to fry it. I find it very effective and also healthy and hence I generally use it for most of my north Indian curries. Do try this way and let me know if you liked this dhaba-style mutter paneer.

Matar Paneer Recipe Some more additional tips, suggestions, and variants for a perfect flavored matar paneer recipe. Firstly, the paneer has to be moist, juicy, and tender for this recipe for a perfect dhaba-style curry. I have used homemade paneer which is fresh and perfect for this recipe. If you are in rush try to get fresh paneer from your local grocery store. Secondly, I have used frozen green peas as I do not have access to fresh peas. If you have access to it, you should be using it instead of the frozen option. Lastly, I have not added fresh cream on top of the prepared gravy recipe. Adding cream would certainly make it tasty, but would reduce the spice level. Perhaps, it is better to increase the chilli powder and garam masala and then add the cream for better taste.


Finally, I request you to check my other related paneer recipes collection with this post on matar paneer recipe. It mainly includes my other related recipes like Matar Paneer Pulao Recipe, Veg Egg Curry Recipe, Dahi Ke Kabab Recipe, Paneer Do Pyaza Recipe – Dhaba Style, Paneer Ghotala Recipe, paneer pepper masala, paneer makhani, paneer butter masala, lunch thali, paneer tikka masala. Further to these, I would also like to mention my other related recipe categories like,

Matar paneer video recipe:

Recipe card for mutter paneer:

Mutter Paneer

Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer Sabji

HEBBARS KITCHEN
easy Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer Sabji
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course curry
Cuisine north indian
Servings 5 Servings
Calories 360 kcal


Ingredients
 

for onion tomato gravy base:

  • 2 tbsp oil
  • 2 onion (sliced)
  • 4 clove garlic (crushed)
  • 2 inch ginger
  • 4 tomato (sliced)
  • 2 tbsp cashew

for curry:

  • 2 tbsp oil
  • 1 tsp ghee
  • 1 tsp cumin
  • ½ inch cinnamon
  • 3 pods cardamom
  • 2 chilli (sliced)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 3 cup water
  • 1 tsp salt
  • cup peas
  • 200 grams paneer (cubed)
  • 2 tbsp cream
  • 1 tsp kasuri methi (crushed)
  • 2 tbsp coriander (chopped)

Instructions
 

  • firstly, in a pan heat 2 tbsp oil. add 2 onion, 4 cloves garlic, and 2 inch ginger.
  • saute until the onions turn golden brown.
  • add 4 tomatoes, 2 tbsp cashew, and saute until the tomato turn soft and mushy.
  • cool completely, and transfer to a mixer jar.
  • grind to smooth paste without adding water.
  • to prepare curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 pods cardamom and 2 chilli. saute until the spices turn aromatic.
  • keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
  • saute until the spices turn aromatic.
  • now add prepared gravy and cook well.
  • keep cooking until the oil separates from the gravy base.
  • further, add 3 cup water and 1 tsp salt.
  • mix well adjusting the consistency of gravy.
  • further, add 1½ cup peas and 200 grams paneer. mix well.
  • cover and cook for 5 minutes or until the peas are cooked well.
  • add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
  • finally, enjoy matar paneer with roti or rice.

Nutrition

Calories: 360kcalCarbohydrates: 21gProtein: 11gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 505mgPotassium: 584mgFiber: 6gSugar: 8gVitamin A: 1586IUVitamin C: 66mgCalcium: 262mgIron: 3mg


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How to make Matar paneer with step by step photo:

  1. firstly, in a pan heat 2 tbsp oil. add 2 onion, 4 cloves garlic, and 2 inch ginger.
  2. saute until the onions turn golden brown.
  3. add 4 tomatoes, 2 tbsp cashew, and saute until the tomato turn soft and mushy.
  4. cool completely, and transfer to a mixer jar.
  5. grind to smooth paste without adding water.
  6. to prepare curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 pods cardamom and 2 chilli. saute until the spices turn aromatic.
  7. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.

  8. saute until the spices turn aromatic.
  9. now add prepared gravy and cook well.
  10. keep cooking until the oil separates from the gravy base.
  11. further, add 3 cup water and 1 tsp salt.
  12. mix well adjusting the consistency of gravy.
  13. further, add 1½ cup peas and 200 grams paneer. mix well.
  14. cover and cook for 5 minutes or until the peas are cooked well.
  15. add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
  16. finally, enjoy matar paneer with roti or rice.
    Matar Paneer Recipe

notes:

  • firstly, if you are using fresh peas then make sure to boil in water before adding.
  • also, cook the gravy base until the oil separates from it. else the curry will taste raw.
  • additionally, you can pan-fry the paneer before adding it to the gravy.
  • finally, matar paneer recipe tastes great when prepared slightly creamy.
This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)