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# Matar Paneer Recipe – Dhaba Style
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 477 kcal |
| Carbohydrates | 18 g |
| Protein | 17 g |
| Fat | 38 g |
| Saturated fat | 16 g |
| Cholesterol | 66 mg |
| Sodium | 530 mg |
| Potassium | 399 mg |
| Fiber | 4 g |
| Sugar | 7 g |
| Vitamin A | 1250 IU |
| Vitamin C | 28 mg |
| Calcium | 488 mg |
| Iron | 2 mg |
## About
**Matar Paneer**
is a classic North Indian dish that embodies the richness and the warmth of the Punjabi cuisine. Soft paneer, along with fresh green peas, is the main ingredient of the dish, which is simmered in a tomato-onion gravy. The method of making this dish is simpl,e but the natural sweetness of the peas and the moisture of the paneer make it taste great. The base is easily prepared by first sautéing onion, tomato, and ginger-garlic, then adding the traditional spices. Garam masala, chilli powder, and turmeric not only add flavour but also give the curry its bright colour. Some chefs take it a step further and add cream or cashew paste, which makes the gravy smooth and velvety. These extras then turn the dish into a popular option not only for festive but also for everyday meals.
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.
## 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
1. First, heat 2 tbsp of oil in a pan. Add 2 onions and saute slightly.
2. Also, add 2 tomatoes and sauté until the tomatoes soften.
3. Cool completely, and transfer to the mixer jar.
4. Add 2 tbsp of cashew and grind to a smooth paste. Keep aside.
5. 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.
6. 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.
7. Add the tomato-onion paste and cook until the oil separates.
8. Also add 1 cup peas and mix well.
9. Now add 1 cup of hot water and mix, adjusting the consistency as required.
10. Cover and cook for 5 minutes or until the curry is cooked well.
11. Add 2 cup paneer, ½ tsp sugar and mix well.
12. Simmer for 3 minutes, or until the curry is cooked well.
13. Now add ½ tsp garam masala, 2 tbsp cream and 2 tbsp coriander. Mix well.
14. Finally, enjoy Matter Paneer Recipe with roti or rice.
## Step-by-step
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.
## Video
## Tips
The recipe is straightforward to prepare with basic ingredients, yielding a premium curry. Yet some critical and straightforward tips to make it perfect are –
1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
## FAQ
Add paneer at the end of cooking and simmer it gently. Soak store-bought paneer in warm water for a few minutes before using.
Blend cashews with water or add a spoonful of fresh cream. Mix it into the gravy after the tomatoes and spices cook down.
Yes, rinse frozen peas in warm water and use them directly. They cook quickly and blend well with the gravy.
Add a small pinch of kasuri methi at the end. It adds aroma and depth to the curry.
Serve it with roti, naan, paratha, or jeera rice. It also pairs well with simple steamed rice or pulao.
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/matar-paneer-recipe-mutter-dhaba-style/](https://hebbarskitchen.com/matar-paneer-recipe-mutter-dhaba-style/)
