One of the most popular Paneer Recipes not just with Indians but worldwide is the Matar Paneer. It is easy to make, yet packs a punch of flavors with the goodness of the protein-rich Indian cottage cheese or paneer. In this post, I have shared a delicious and spicy Dhaba Style Matar Paneer recipe made with green peas and cottage cheese, which gets done within 30 minutes.
About This Recipe
A quintessential North Indian dish, matar paneer is beloved for its hearty combination of paneer (Indian cottage cheese) and green peas (matar) in a richly spiced tomato-based gravy.
This Dhaba Style Matar Paneer recipe captures the essence of roadside eateries across North India, known for their robust flavors and rustic charm.
Best of all, this version can be whipped up in just 30 minutes, making it perfect for a quick, satisfying meal.
It will be just right to say that this Dhaba Style Matar Paneer is a favorite dish at home too. Most of the times I make the homemade version of the classic Matar Paneer, and chapati or rice to accompany with it.
But the dhaba version is also much-loved, for it gets done quite fast and makes for an equally satisfying dish.
This quick and easy recipe of Dhaba Style Matar Paneer delivers the authentic taste of North Indian dhaba cuisine, making it a fantastic option for busy weeknights or when you want to impress guests with a flavorful, home-cooked meal.
Also, a simple recipe that I have made entirely in a pan. In case you want to save more time, you can even use a pressure cooker to make it.
Serve this Dhaba Style Matar Paneer hot with Indian breads like naan or Tandoori Roti or Paratha, or pair it with steamed basmati rice or cumin rice or saffron rice or Biryani Rice.
The robust, spicy gravy and tender paneer combined with the sweetness of peas create a delicious, comforting dish that’s perfect for any occasion.
How to make Dhaba Style Matar Paneer
Make Masala Paste
1. In a grinder jar, add 1 teaspoon cumin seeds.
2. Add â…“ cup chopped onions.
3. Then, add 1 chopped green chili, 1 inch peeled & chopped ginger and 5 medium-sized chopped garlic cloves.
4. Add 2 tablespoons chopped coriander leaves.
5. Add 1 cup chopped tomatoes.
6. Next, add 1 teaspoon coriander seeds, 1 inch cinnamon stick, 2 green cardamoms, 5 black peppers and 3 cloves.
7. Also, add 12 cashews.
You can even soak the cashews in hot water for 20 to 30 minutes. Drain all the water and then add.
8. Grind to a smooth and fine paste, without adding any water.
If required, you can add 2 to 3 tablespoons of water while grinding.
Sauté Masala Paste
9. Heat 3 to 4 tablespoons oil in a heavy pan. Then, add the prepared masala paste.
10. On low to medium-low heat, begin to sauté the paste.
11. Sauté, stirring often, till the paste thickens and you see oil leaving the sides of the paste.
12. The color of the masala paste will also change and you will clearly see the oil releasing from the paste.
Add Spice Powders
13. Then, add ¼ teaspoon turmeric powder.
14. Next, add 1 teaspoon Kashmiri red chili powder or deghi mirch.
15. Mix the spice powders very well with the masala paste.
Add Matar (Green Peas)
16. Add 1 cup green peas.
You can use fresh or frozen green peas.
17. Mix the green peas with the masala paste.
18. Then, add 2 to 2¼ cups water or as required.
19. Season with salt as required. Mix very well.
Cook Matar
20. Cover the pan with its lid and simmer the gravy on medium-low to medium heat until the green peas are tender and cooked.
21. Check while the green peas are cooking and if required, add some more water.
22. Check the doneness of the green peas by pressing them with a spoon. They should get mashed easily.
23. Then, add ¼ teaspoon garam masala powder.
24. Add ½ teaspoon crushed dried fenugreek leaves (kasuri methi).
Make Dhaba Style Matar Paneer
25. Add 200 to 250 grams cubed paneer.
26. Mix and cook for a minute.
27. Then, add 1 inch ginger, julienned.
28. Add 3 tablespoons light cream or low-fat cream.
29. Mix very well and turn off the heat.
30. Lastly, add 3 tablespoons of chopped coriander leaves. Mix again.
31. Serve Dhaba Style Matar Paneer with chapati or tandoori roti or naan or steamed rice or Jeera Rice. For more delicious peas recipes you can check this collection of Peas Recipes.
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Dhaba Style Matar Paneer
Ingredients
For masala paste
- 1 teaspoon cumin seeds
- â…“ cup onions – chopped, 60 grams
- 1 green chili – chopped
- 1 inch ginger – peeled & chopped
- 5 garlic cloves – peeled & chopped, medium-sized
- 2 tablespoons coriander leaves – chopped (cilantro)
- 1 cup tomatoes – chopped, 215 grams or 3 medium-sized
- 1 teaspoon coriander seeds
- 1 inch cinnamon
- 2 green cardamoms
- 5 black peppercorns
- 3 cloves
- 12 cashews
For gravy
- 3 to 4 tablespoons oil
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon kashmiri red chili powder or deghi mirch
- 1 cup green peas – fresh or frozen
- 2 to 2.25 cups water or add as required
- 200 to 250 grams Paneer – cubed (Indian cottage cheese)
- 1 inch ginger – julienne
- ½ teaspoon kasuri methi – crushed, (dry fenugreek leaves)
- ¼ teaspoon Garam Masala
- 3 tablespoons light cream or low-fat cream
- 3 tablespoons coriander leaves – chopped, (cilantro)
- salt as required
Instructions
Making masala paste
- In a grinder jar, add the cumin seeds, chopped onions, green chilies, ginger and garlic.
- Add the 2 tablespoons chopped coriander leaves and chopped tomatoes.
- Next add coriander seeds, cinnamon, green cardamoms, black peppercorns and cloves.
- Add cashews. You can even soak cashews in hot water for 20 to 30 minutes. Drain all the water and then add.
- Grind to a fine and smooth paste without adding any water. If needed you can add about 2 to 3 tablespoons of water while grinding.
Making dhaba style matar paneer
- Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
- On a low to medium-low heat begin to sauté the paste.
- Keep on sautéing and stirring often until the paste thickens and you see oil leaving the sides of the paste.
- The color of masala will also change and you will clearly see the oil releasing from the paste.
- Then add turmeric powder, kashmiri red chili powder or deghi mirch.
- Mix the spice powders very well with the masala.
- Add the green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
- Next add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.Â
- Cover the pan with its lid and simmer the matar gravy on a medium-low to medium heat till the peas are tender and softened.
- Do check when the peas are cooking and if needed you can add some more water.
- Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
- Then add garam masala powder and crushed kasuri methi.
- Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
- Then add the juliened ginger and light cream or low fat cream.
- Mix very well. Turn off the heat.
- Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
- Serve Dhaba Style Matar Paneer with chapati, tandoori roti, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.
Video
Notes
- For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
- Instead of paneer you can use tofu to make a plant based version.
- For a thicker gravy, you can add less water.Â
- For cooking green peas with the curry base in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.
Nutrition Info (Approximate Values)
This Dhaba Style Matar Paneer from the archives first published in June 2017 has been updated and republished on June 2024.
