Matar Paneer (Dhaba style)

AuthorPooja SundariaCategory

Hello foodie fellows! Matar Paneer is one of the most popular Indian curries. Paneer (Indian cottage cheese) and Matar (green peas) are simmered together in luscious creamy gravy, which creates a magical rich flavour. This smooth silky fine gravy of Indian cottage cheese and peas indeed is a delightful flavour to burst in your taste buds.
 
Matar Paneer is a delicious North Indian curry recipe and my all-time favourite. It is an extremely popular restaurant-style Matar paneer recipe using paneer, Matar (peas), yogurt, cashew, and Indian spices. It is a perfect recipe for an Indian party menu, weddings, or festive gatherings. And it will not be an exaggeration to say that paneer dishes are one of the most liked vegetarian Indian food across the country.
 
The aromatic flavour of this curry is the best with fresh peas and fresh paneer cubes. If possible, consider making paneer at home. If not, then store-bought will work too.
 
I usually, add paneer cubes into warm water for 20 minutes before adding it into any gravy to keep paneer soft. You can use frozen peas if fresh ones are not available in the current season. Adding a little sugar enhances the taste of any curry. I like to use cashews for smooth, richness and, creamy textures.
 
Enjoy this finger-licking curry with warm roti/naan or steamed rice. Happy Friday!
 
Stay healthy, stay humble!

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 cup Peas (Matar)
 250 g Paneer
 1 tbsp Oil
 2 qts Whole Green Cardamom
 5 qts Black peppercorns
 ½ tbsp Cumin seeds
 1 qt Medium size onion (roughly chopped)
 1 tbsp Ginger (chopped)
 4 qts Garlic cloves (chopped)
 2 qts Green chillies (roughly chopped, according to taste)
 3 qts Medium size tomatoes (roughly chopped)
 10 qts Cashews
 2 tbsp Ghee
 1 qt Bay leaf
 1 tbsp Red chilli powder
 ¾ tbsp Coriander powder
 ¼ tbsp Garam masala
 ½ tbsp Cumin powder
 ½ tbsp Turmeric powder
 ½ tbsp Sugar
 2 tbsp Plain yogurt
 Salt as per taste
 Water
 Fresh coriander for garnish

Instructions

1

Soak paneer in warm water for 20 minutes before you begin the recipe. Also, soak frozen green peas in warm water for 10 minutes before using in the recipe.

2

Heat 1 tablespoon of oil in a pot/pan on medium heat. Once the oil is hot, add 2 green cardamoms, 4-5 peppercorns, and 1/2 teaspoon cumin seeds. Sauté until the spices are fragrant and the cumin seeds sizzle for few seconds.

3

Then add the onion, ginger, garlic, and green chilli. Cook for 4 to 5 minutes until the onions are light brown and soft.

4

Then add the chopped tomatoes and 10 whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.

5

Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

6

Heat ghee in a pan on medium heat. Add bay leaf and then add red chilli powder. Saute for few seconds until you see a nice bright red colour.

7

Then add in the prepared onion-tomato paste back into the pan and mix well.

8

Add coriander powder, garam masala, cumin powder, turmeric, salt (or to taste) and sugar (if using). Mix well and cook the spices for few minutes.

9

Whisk in 2 tablespoons plain yogurt, stirring continuously until it mixes well.

10

Then add water to the pan and let it come to a boil.

11

Add the paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 10 minutes on medium heat.

12

Garnish with fresh coriander and serve Matar Paneer with some hot roti/naan.

Ingredients

 1 cup Peas (Matar)
 250 g Paneer
 1 tbsp Oil
 2 qts Whole Green Cardamom
 5 qts Black peppercorns
 ½ tbsp Cumin seeds
 1 qt Medium size onion (roughly chopped)
 1 tbsp Ginger (chopped)
 4 qts Garlic cloves (chopped)
 2 qts Green chillies (roughly chopped, according to taste)
 3 qts Medium size tomatoes (roughly chopped)
 10 qts Cashews
 2 tbsp Ghee
 1 qt Bay leaf
 1 tbsp Red chilli powder
 ¾ tbsp Coriander powder
 ¼ tbsp Garam masala
 ½ tbsp Cumin powder
 ½ tbsp Turmeric powder
 ½ tbsp Sugar
 2 tbsp Plain yogurt
 Salt as per taste
 Water
 Fresh coriander for garnish

Directions

1

Soak paneer in warm water for 20 minutes before you begin the recipe. Also, soak frozen green peas in warm water for 10 minutes before using in the recipe.

2

Heat 1 tablespoon of oil in a pot/pan on medium heat. Once the oil is hot, add 2 green cardamoms, 4-5 peppercorns, and 1/2 teaspoon cumin seeds. Sauté until the spices are fragrant and the cumin seeds sizzle for few seconds.

3

Then add the onion, ginger, garlic, and green chilli. Cook for 4 to 5 minutes until the onions are light brown and soft.

4

Then add the chopped tomatoes and 10 whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.

5

Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

6

Heat ghee in a pan on medium heat. Add bay leaf and then add red chilli powder. Saute for few seconds until you see a nice bright red colour.

7

Then add in the prepared onion-tomato paste back into the pan and mix well.

8

Add coriander powder, garam masala, cumin powder, turmeric, salt (or to taste) and sugar (if using). Mix well and cook the spices for few minutes.

9

Whisk in 2 tablespoons plain yogurt, stirring continuously until it mixes well.

10

Then add water to the pan and let it come to a boil.

11

Add the paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 10 minutes on medium heat.

12

Garnish with fresh coriander and serve Matar Paneer with some hot roti/naan.

Matar Paneer (Dhaba style)
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