Dhaba Style Matar Paneer is a popular luscious vegetarian curry dish made of paneer (Indian cottage cheese) and Matar (green peas) in a creamy, spicy onion-tomato base masala. This creamy and flavorful accompaniment goes really well with any Indian breads or with plain or flavored rice.
This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike! Its super quick, yummy and is gluten free! Nothing beats a creamy, comforting and luscious curry, isn’t it!?
This Matar Paneer Curry is my go for dinner parties, small gatherings, meetups or when you need that special dinner on weekends or weekdays!! It’s very easy to make, turns out delicious no matter what and is loved by all including my lil one!! Its vegetarian, gluten-free and can be made vegan too!
WHAT IS MATAR PANEER?
Mattar paneer, also known as matar paneer, muttar paneer, and mutter paneer is a vegetarian North Indian dish and Punjabi dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread. [Wikipedia]
HOW TO MAKE MATAR PANEER?
Transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep aside for later use.
Set a pan on medium heat, add oil and butter, further add green chillies and sauté it for a minute.
Add the paneer cubes and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep aside.
Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute. Add onions and cook until they are golden brown.
Add ginger garlic paste, green chillies and all spice powder, mix well and cook for 1-2 minutes.
Then add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.
Add roasted besan, mix well while stirring and cook until oil is released.
And then add fresh green peas, mix well and cook for 8-10 minutes.
Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.
Now add 1/2 cup of water, 2 tbsp cream, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies , mix well and cook further for 4-5 minutes.
Add kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.
Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot!
CAN WE USE HOMEMADE PANEER IN THIS RECIPE?
Yes, here is my detailed post on homemade paneer.
HOW TO MAKE VEGAN MATAR PANEER?
To make this recipe for matar paneer vegan, use Tofu instead paneer, skip ghee and use oil only. Skip cream or use vegan/cashew cream.
CAN I FREEZE MATAR PANEER CURRY?
Yes!! Let the curry come to room temperature and then pack in portion you tend to use in freezer safe ziplock bags or containers. Thaw it in the refrigerator overnight and then microwave or heat in a pot over stovetop until completely hot and bubbly. You can adjust the consistency by adding some water (if needed).
SERVING SUGGESTIONS:
My favorite way of serving matar paneer masala is with naan or fresh homemade laccha paratha’s (whole wheat flaky multilayered flatbread) or zeera rice!
Next time when you want to serve your clan something delicious, salubrious and yet something that doesn’t take much time? Try this recipe!
MORE SUCH DELICIOUS PANEER CURRY RECIPES FOR YOU TO TRY:
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Dhaba Style Matar Paneer
Ingredients
- 5-6 medium size tomatoes roughly chopped
- 2 tbsp oil
- 2 tbsp butter
- 1 green chilli chopped
- Paneer 250 gm cubed
- 2 tbsp ghee
- 2 tbsp cumin seeds
- 2 medium size onion chopped
- 2 tbsp ginger-garlic paste
- 2 green chillies chopped
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp gram flour besan , roasted
- 1 tbsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 cup green peas fresh or frozen
- Water as required
- 2 tbsp fresh cream
- 1 tsp kasuri methi
- 2 tbsp fresh coriander leaves chopped
Instructions
- Transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep aside for later use.
- Set a pan on medium heat, add oil and butter, further add green chillies and sauté it for a minute.
- Add the paneer cubes and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep aside.
- Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute. Add onions and cook until they are golden brown.
- Add ginger garlic paste, green chillies and turmeric powder, mix well and cook for 1-2 minutes.
- Add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.
- Add roasted besan, red chilli powder, garam masala and coriander powder, mix well while stirring and cook until oil is released.
- Add green peas, mix well and cook for 8-10 minutes.
- Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.
- Now add 1/2 cup of water, cream, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies, mix well and cook further for 4-5 minutes.
- Add kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.
- Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot!
Notes
- You can use homemade paneer or buy paneer from your local Indian/Asian groceries.
- Substitute paneer with tofu for a vegan version
- You can add water as per the consistency of the gravy required. I prefer it to be little thick so added water accordingly.
- Adjust the spice to as per your taste.
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
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