Matar Paneer Recipe | Easy Dhaba Style Matar Paneer at Home

Matar Paneer Recipe | Restaurant Style Mutter Paneer A step-by-step photo and video recipe for Matar Paneer ki Sabji. For most of us, paneer-based north Indian curries have long been a popular choice. It was first offered as a meat-based option for vegetarians, but it has gotten a lot of attention. There are many methods to make paneer curries with sauce, but the Matar paneer recipe is one of the most popular in North India. It is famous for its mild creaminess and flavor.

One of the most popular and maybe the easiest and tastiest North Indian paneer gravy-based curry recipes. The main ingredient in this dish is paneer and green peas, which are cooked in a tomato and onion sauce. It is usually eaten with a lot of different kinds of Indian flatbreads, such as naan, roti and poori. It can also be served with any kind of rice.

I have always loved paneer and recipes that use it in curry. You might have seen that I have a lot of paneer curry dishes on my site and in my Instagram channel. I think that Mutter Paneer was one of the earliest curry recipes I ever uploaded. But I go back to my previous recipes and try to make them again and make them easier to follow.

As part of that practice, I’m making my dhaba-style matar paneer ki sabji again, but this time with less oil and cream to make it healthier. Also, I cooked the tomatoes and onions before crushing them into a paste.

You may also boil it in water, which means you don’t have to use as much oil to fry it. I find it really effective and healthful and so I normally use it for most of my North Indian dishes. Try this method and let me know if you like the dhaba-style mutter paneer.

Here are some more tips, ideas and variations for making a matar paneer meal that tastes great. For this recipe for a superb dhaba-style curry, the paneer needs to be wet, juicy and soft. I used handmade paneer that is fresh and great for this recipe.

If you’re in a hurry, go to your local grocery store and purchase some fresh paneer. Make careful you get soft and moist paneer, because some paneer may be hard because it has been tampered with. Second, I used frozen green peas because I don’t have any fresh ones. You should use it instead of the frozen option if you can get to it.

Lastly, I didn’t put any fresh cream on top of the gravy recipe that I made. Adding cream would definitely make it taste better, but it would also make it less spicy. Maybe it would taste better if you added more chili powder and garam masala and then the cream.

Lastly, I request that you look at my other Paneer recipes that are similar to this one about matar paneer. It mostly has my other recipes that are similar, such as Matar Paneer Pulao, Veg Egg Curry, Dahi Ke Kabab, Paneer Do Pyaza Dhaba Style, Paneer Ghotala, Paneer Pepper Masala, Paneer Makhani, Paneer Butter Masala, Lunch Thali, and Paneer Tikka Masala.

In addition to this, I would want to talk about some of my other recipe categories that are similar to these.

Table of Contents

About Matar Paneer:

There are many different versions of this simple and healthy paneer meal today. However, it is thought that the recipe for mutter paneer came from the colorful Punjabi or North Indian cuisine. The recipe is also quite easy and only uses basic spices, but the mix of green peas and juicy paneer makes it a top-notch veg curry recipe.

The base is made with a simple tomato and onion stew mixed with spices like garam masala, chili powder, and turmeric, just like any other Indian curry. It might also have malai (cooking cream) or cashew paste in it, which makes it rich and creamy. This makes it one of the most popular paneer curries or paneer recipes.

The Matar paneer recipe is also known for being good for your health. It has a lot of protein and fiber from paneer and fresh green peas, in particular. This may be a whole supper for vegetarians, which is great. Also, this meal is quite flexible.

You can serve flatbreads like roti, naan, and paratha with a choice of rice dishes. Jeera rice, pepper rice, and any kind of pulao are the most frequent types of flavored rice. To sum up, you can make this creamy recipe in large batches and everyone can enjoy it.

Matar Paneer Chef Tips

It’s quite easy to make a quality curry with just a few simple ingredients. But here are some easy and important techniques to make it even better:

Fresh Ingredients: The two main ingredients, paneer and peas, need to be fresh and moist. Fresh peas are better than frozen ones when you make wet paneer at home. Also, for the finest results, use fresh, flavorful spices.
Gravy Base: The best and authentic method to make the gravy base is to use finely chopped onions and tomatoes. They are cooked until they are soft and then mixed into a smooth paste. Don’t use canned white onions or tomato puree.
Cream vs. Yogurt: Adding dairy products like cream or curd (yogurt) gives the gravy foundation its texture and creaminess. But adding cream makes it really good because yogurt can make it taste sour or acidic.
Try different things with the recipe to add more vegetables to the matar and paneer. But it shouldn’t be more important than the two primary constituents. You can also add sliced mushrooms, carrots, and even capsicums.
simmer it slowly: The most important thing to remember is to simmer the tomato onion gravy base over low to medium heat. The oil should start to ooze out, which signals that the base is done cooking and ready to hold the paneer and matar.

What makes this recipe work?

The combination of paneer and peas is enough to make it popular, but there are other important things that make this recipe work.

Approving and praising the flavors: The magic happens when you mix the Creamy, velvety paneer with the Peas. The peas are sweet, the paneer is rich, and the tomato onion gravy is tangy and spicy. Together, they make a balanced and tasty dish.
Multipurpose use:The main reason to make matar paneer is to serve it with popular Indian flatbreads like naan and roti. When served with tasty rice like jeera rice, pulao, or fried rice, though, it makes a great curry.
Flexibility and customization: You can easily change the formula to fit your tastes, but it will still be the best. Some popular changes are to leave out the onion and garlic, add more spices for heat, or even more cream for richness.
Easy to make—The matar paneer dish is easy to follow, unlike other famous paneer curry recipes. It just has basic spices in a tangy and spicy onion and tomato sauce. These four main ingredients make the curry taste so good.

Step-by-step photos show you how to make Matar Paneer:

First, heat 2 tablespoons of oil in a pan. Put in two onions, four cloves of garlic, and two inches of ginger.
Cook until the onions are golden brown.
Add 4 tomatoes and 2 tablespoons of cashews, and cook until the tomatoes are soft and mushy.
Let cool completely, then move to a jar for mixing.
Grind until you have a smooth paste without adding water.
To make curry, heat 2 tablespoons of oil. Add 1 teaspoon of Ghee, 1 teaspoon of cumin, ½ inch of cinnamon, 3 cardamom pods and 2 Chilies.Cook until the spices smell good.
Add 1 teaspoon of Chili powder, 1 teaspoon of Turmeric, 1 Teaspoon of cumin powder and 1 teaspoon of garam Masala while keeping the flame low.
Cook the spices until they smell Good.
Now add the gravy you made and boil it well.
Keep heating until the oil separates from the gravy base.
Add 3 cups of water and 1 teaspoon of salt.
Mix well to change the gravy’s thickness.
Also, add 200 grams of paneer and 1½ cups of peas. Combine well.
Cover and boil for 5 minutes, or until the peas are done.
Mix in 2 tablespoons of cream, 1 teaspoon of kasuri methi, and 2 tablespoons of coriander.
Last but not least, eat matar paneer with rice or roti.