Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer ki Sabji with detailed photo and video recipe. One of the most popular and perhaps one of the simplest and tastiest North Indian paneer gravy-based curry recipes. Basically, it is prepared with paneer and green peas as the hero ingredient and a tomato-and-onion gravy base. It is served with a wide range of Indian flatbreads, such as naan, roti, and poori, as well as rice variants.
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 introduced as a meat-based alternative for vegetarians, it has garnered significant attention.
I have always been a massive fan of paneer and paneer-based curry recipes. You may have noticed on my blog and in my video channels that I have now posted a wide range of paneer curry recipes. With Mutter Paneer, perhaps it was one of the first curry recipes I had posted. However, I revisit my old recipes, remake them with better videos, and make them simpler. As part of that exercise, I am revisiting my dhaba-style matar paneer ki sabji, reducing the oil and cream to make it healthier. In addition, I fried the onions and tomatoes before grinding them into a paste. However, you may also use water to boil it, thereby reducing the need for oil to fry it. I find it very effective and healthy, and hence I generally use it for most of my North Indian curries.
Some more additional tips, suggestions, and variants for a perfectly flavored matar paneer recipe. Firstly, the paneer has to be moist, juicy, and tender for this dhaba-style curry. I have used homemade paneer, which is fresh and perfect for this recipe. If you are in a rush, try to get fresh paneer from your local grocery store. Ensure you buy soft, moist paneer, as some may be hard due to adulteration. 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 to the prepared gravy. Adding cream would undoubtedly make it tasty, but would reduce the spice level. Perhaps it is better to increase the chilli powder and garam masala, then add the cream for a better taste.
Finally, I request you to check my other related Paneer recipes collection with this post on matar paneer recipes. 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
About Matar Paneer
The dish’s nutritional value is also a significant factor that drew attention to it. Besides being a rich source of protein, paneer is also quite nutritious, while sweet, nutritious fresh green peas add fibre and natural sweetness. These characteristics turn the curry into a complete meal that is also filling for vegetarians. The recipe can easily adapt to both light lunches and elaborate dinners. It pairs well with rotis, naans, and parathas, as well as different kinds of rice, such as jeera rice, pepper rice, or pulao. The gravy absorbs the spices well, keeping the flavour uniform even when prepared in large quantities. It is a frequent practice among families to cook this dish in large amounts because it can be easily reheated.
Fun Fact:
Many Punjabi dhabas add a tiny pinch of kasuri methi at the end, claiming it is the secret aroma that keeps customers coming back.
Chef Tips for Matar Paneer
The recipe is straightforward to prepare with basic ingredients, yielding a premium curry. Yet some critical and straightforward tips to make it perfect are –
- Fresh Ingredients – The two key ingredients, i.e., Paneer and peas, must be fresh and moist. Homemade, moist paneer is highly recommended with fresh peas rather than frozen ones. Also, try using aromatic, fresh spices to get the best results.
- Gravy Base – The ideal, authentic way to prepare the base is to use finely chopped tomatoes and onions. These are sautéed until mushy, then blended into a smooth paste. Avoid using canned tomato puree and canned white onions.
- Cream vs. Yoghurt – The texture and the creaminess of the gravy base arrive with the addition of dairy products like cream or curd (yoghurt). However, the addition of cream makes it super tasty, as yoghurt can make it sour or tangy.
- Experiment – The recipe can be adjusted to include additional vegetables with the matar and paneer. However, it should not supersede the two main ingredients. You may add sliced carrots, mushrooms, and even capsicums.
- Simmer – The vital tip to get the best flavour and taste is to cook the tomato-onion gravy base at a low to medium heat. The oil should start oozing out, which means the base is perfectly cooked and ready to take paneer and matar.
FAQs
- How do I keep paneer soft in matar paneer?
Add paneer at the end of cooking and simmer it gently. Soak store-bought paneer in warm water for a few minutes before using. - How do I make the gravy rich and creamy?
Blend cashews with water or add a spoonful of fresh cream. Mix it into the gravy after the tomatoes and spices cook down. - Can I use frozen peas for this recipe?
Yes, rinse frozen peas in warm water and use them directly. They cook quickly and blend well with the gravy. - How do I enhance the flavour of matar paneer?
Add a small pinch of kasuri methi at the end. It adds aroma and depth to the curry. - What can I serve with matar paneer?
Serve it with roti, naan, paratha, or jeera rice. It also pairs well with simple steamed rice or pulao.
Video Recipe
Recipe Card for Matar Paneer
Matar Paneer Recipe - Dhaba Style
Ingredients
- 2 tbsp oil
- 2 onion, sliced
- 2 tomato, chopped
- 2 tbsp cashew
For curry:
- 2 tbsp oil
- 1 tsp cumin
- 2 tbsp ginger garlic, finely chopped
- 1 onion, finely chopped
- ½ tsp turmeric
- 1 tbsp chilli powder
- ½ tsp cumin powder
- 1 tsp kasuri methi, crushed
- 1 tsp salt
- 1 cup peas
- 1 cup hot water
- 2 cup paneer, cubed
- ½ tsp sugar
- ½ tsp garam masala
- 2 tbsp cream
- 2 tbsp coriander, finely chopped
Instructions
- First, heat 2 tbsp of oil in a pan. Add 2 onions and saute slightly.
- Also, add 2 tomatoes and sauté until the tomatoes soften.
- Cool completely, and transfer to the mixer jar.
- Add 2 tbsp of cashew and grind to a smooth paste. Keep aside.
- In a kadai heat 2 tbsp oil and saute 1 tsp cumin till it turns aromatic. åNow add 2 tbsp ginger garlic, 1 onion and saute till the onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp kasuri methi, and 1 tsp salt. Saute till the spices turn aromatic.
- Add the tomato-onion paste and cook until the oil separates.
- Also add 1 cup peas and mix well.
- Now add 1 cup of hot water and mix, adjusting the consistency as required.
- Cover and cook for 5 minutes or until the curry is cooked well.
- Add 2 cup paneer, ½ tsp sugar and mix well.
- Simmer for 3 minutes, or until the curry is cooked well.
- Now add ½ tsp garam masala, 2 tbsp cream and 2 tbsp coriander. Mix well.
- Finally, enjoy Matter Paneer Recipe with roti or rice.
Nutrition
How to Make Matar Paneer with Step-by-step Photos
- First, heat 2 tbsp of oil in a pan. Add 2 onions and saute slightly.
- Also, add 2 tomatoes and sauté until the tomatoes soften.
- Cool completely, and transfer to the mixer jar.
- Add 2 tbsp of cashew and grind to a smooth paste. Keep aside.
- In a kadai heat 2 tbsp oil and saute 1 tsp cumin till it turns aromatic. Now add 2 tbsp ginger garlic, 1 onion and saute till the onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp kasuri methi, and 1 tsp salt. Saute till the spices turn aromatic.
- Add the tomato-onion paste and cook until the oil separates.
- Also add 1 cup peas and mix well.
- Now add 1 cup of hot water and mix, adjusting the consistency as required.
- Cover and cook for 5 minutes or until the curry is cooked well.
- Add 2 cup paneer, ½ tsp sugar and mix well.
- Simmer for 3 minutes, or until the curry is cooked well.
- Now add ½ tsp garam masala, 2 tbsp cream and 2 tbsp coriander. Mix well.
- Finally, enjoy Matter Paneer Recipe with roti or rice.
Notes
- Firstly, if you are using fresh peas, make sure to boil the peas well.
- Also, adding cream makes the curry rich and tasty.
- Additionally, cook the gravy base until the oil separates from it. Otherwise, the curry will taste raw.
- Finally, the Matar Paneer Recipe tastes great when prepared slightly creamy.
Great receipe! Any type of gravy made with paneer enhances the taste to next level with it’s richness. I tried a similar receipe with a twist of adding fried onions which really boosted the Flavour. But it’s totally upto your taste and preferences.
Thanks a lot
Made this recipe today for lunch. Turned out delicious!! I will make this again. Thank you.
Most welcome
Preparation method is very simple. Easy to understand. We can make it without any doubt. Thank you.
Thanks a lot