Probably the most well-liked Paneer Recipes not simply with Indians however worldwide is the Matar Paneer. It’s simple to make, but packs a punch of flavors with the goodness of the protein-rich Indian cottage cheese or paneer. On this publish, I’ve shared a scrumptious and spicy Dhaba Type Matar Paneer recipe made with inexperienced peas and cottage cheese, which will get accomplished inside half-hour.

matar paneer dhaba style recipe

About This Recipe

A quintessential North Indian dish, matar paneer is beloved for its hearty mixture of paneer (Indian cottage cheese) and inexperienced peas (matar) in a richly spiced tomato-based gravy.

This Dhaba Type Matar Paneer recipe captures the essence of roadside eateries throughout North India, recognized for his or her strong flavors and rustic attraction.

Better of all, this model may be whipped up in simply half-hour, making it good for a fast, satisfying meal.

It is going to be good to say that this Dhaba Type Matar Paneer is a favourite dish at dwelling too. Many of the occasions I make the home made model of the basic Matar Paneer, and chapati or rice to accompany with it.

However the dhaba model can also be much-loved, for it will get accomplished fairly quick and makes for an equally satisfying dish.

This fast and straightforward recipe of Dhaba Type Matar Paneer delivers the genuine style of North Indian dhaba delicacies, making it a improbable choice for busy weeknights or whenever you wish to impress visitors with a flavorful, home-cooked meal.

Additionally, a easy recipe that I’ve made solely in a pan. In case you wish to save extra time, you’ll be able to even use a stress cooker to make it.

Serve this Dhaba Type Matar Paneer sizzling 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 strong, spicy gravy and tender paneer mixed with the sweetness of peas create a scrumptious, comforting dish that’s good for any event.

Step-by-Step Information

The best way to make Dhaba Type Matar Paneer

Make Masala Paste

1. In a grinder jar, add 1 teaspoon cumin seeds.

cumin seeds added to grinder jar. cumin seeds added to grinder jar.

2. Add ⅓ cup chopped onions.

chopped onion added to grinder jar. chopped onion added to grinder jar.

3. Then, add 1 chopped inexperienced chili, 1 inch peeled & chopped ginger and 5 medium-sized chopped garlic cloves.

chopped green chili, chopped ginger and chopped garlic added to grinder jar. chopped green chili, chopped ginger and chopped garlic added to grinder jar.

4. Add 2 tablespoons chopped coriander leaves.

chopped coriander leaves added to grinder jar. chopped coriander leaves added to grinder jar.

5. Add 1 cup chopped tomatoes.

chopped tomatoes added to grinder jar. chopped tomatoes added to grinder jar.

6. Subsequent, add 1 teaspoon coriander seeds, 1 inch cinnamon stick, 2 inexperienced cardamoms, 5 black peppers and three cloves.

whole spices added to grinder jar. whole spices added to grinder jar.

7. Additionally, add 12 cashews.

You’ll be able to even soak the cashews in sizzling water for 20 to half-hour. Drain all of the water after which add.

cashews added to grinder jar. cashews added to grinder jar.

8. Grind to a clean and superb paste, with out including any water.

If required, you’ll be able to add 2 to three tablespoons of water whereas grinding.

ingredients ground to a smooth masala paste without adding any water. ingredients ground to a smooth masala paste without adding any water.

Sauté Masala Paste

9. Warmth 3 to 4 tablespoons oil in a heavy pan. Then, add the ready masala paste.

prepared masala paste added to hot oil in a heavy pan. prepared masala paste added to hot oil in a heavy pan.

10. On low to medium-low warmth, start to sauté the paste.

sautéing masala paste to make dhaba style matar paneer. sautéing masala paste to make dhaba style matar paneer.

11. Sauté, stirring typically, until the paste thickens and also you see oil leaving the perimeters of the paste.

sautéing masala paste. sautéing masala paste.

12. The colour of the masala paste may also change and you’ll clearly see the oil releasing from the paste.

sautéing masala paste till the color changes, sautéing masala paste till the color changes,

Add Spice Powders

13. Then, add ¼ teaspoon turmeric powder.

adding turmeric powder to sautéed masala paste. adding turmeric powder to sautéed masala paste.

14. Subsequent, add 1 teaspoon Kashmiri pink chili powder or deghi mirch.

adding kashmiri red chili powder to sautéed masala paste. adding kashmiri red chili powder to sautéed masala paste.

15. Combine the spice powders very nicely with the masala paste.

mixing spice powders well with the masala paste. mixing spice powders well with the masala paste.

Add Matar (Inexperienced Peas)

16. Add 1 cup inexperienced peas.

You should use contemporary or frozen inexperienced peas.

green peas added to masala paste. green peas added to masala paste.

17. Combine the inexperienced peas with the masala paste.

green peas mixed with masala paste. green peas mixed with masala paste.

18. Then, add 2 to 2¼ cups water or as required.

adding water to matar masala. adding water to matar masala.

19. Season with salt as required. Combine very nicely.

adding salt to gravy. adding salt to gravy.

Prepare dinner Matar

20. Cowl the pan with its lid and simmer the gravy on medium-low to medium warmth till the inexperienced peas are tender and cooked.

cooking matar gravy in covered pan. cooking matar gravy in covered pan.

21. Test whereas the inexperienced peas are cooking and if required, add some extra water.

cooking matar gravy. cooking matar gravy.

22. Test the doneness of the inexperienced peas by urgent them with a spoon. They need to get mashed simply.

checking doneness of green peas in gravy. checking doneness of green peas in gravy.

23. Then, add ¼ teaspoon garam masala powder.

adding garam masala powder to matar gravy. adding garam masala powder to matar gravy.

24. Add ½ teaspoon crushed dried fenugreek leaves (kasuri methi).

adding crushed dried fenugreek leaves to matar gravy. adding crushed dried fenugreek leaves to matar gravy.

Make Dhaba Type Matar Paneer

25. Add 200 to 250 grams cubed paneer.

paneer cubed added to matar gravy. paneer cubed added to matar gravy.

26. Combine and cook dinner for a minute.

cooking dhaba style matar paneer. cooking dhaba style matar paneer.

27. Then, add 1 inch ginger, julienned.

adding ginger juliennes to dhaba style matar paneer. adding ginger juliennes to dhaba style matar paneer.

28. Add 3 tablespoons gentle cream or low-fat cream.

low-fat cream added to dhaba style matar paneer. low-fat cream added to dhaba style matar paneer.

29. Combine very nicely and switch off the warmth.

cream mixed well. cream mixed well.

30. Lastly, add 3 tablespoons of chopped coriander leaves. Combine once more.

adding chopped coriander leaves in cooked dhaba style matar paneer. adding chopped coriander leaves in cooked dhaba style matar paneer.

31. Serve Dhaba Type Matar Paneer with chapati or tandoori roti or naan or steamed rice or Jeera Rice. For extra scrumptious peas recipes you’ll be able to verify this assortment of Peas Recipes.

matar paneer dhaba stylematar paneer dhaba style

Extra Paneer Recipes To Attempt!

Please you’ll want to fee the recipe within the recipe card or go away a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

matar paneer recipe dhaba style, paneer mutter masala recipematar paneer recipe dhaba style, paneer mutter masala recipe

Dhaba Type Matar Paneer

A scrumptious and spicy Dhaba Type Matar Paneer that includes inexperienced peas and Indian cottage cheese, in a strong, flavorful gravy of tomatoes, onions, spices, cashews, cream and herbs. The recipe comes collectively in about half-hour and makes for a hearty meal in your lunch or dinner.

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

Forestall your display from going darkish whereas making the recipe

Making masala paste

  • In a grinder jar, add the cumin seeds, chopped onions, inexperienced chilies, ginger and garlic.

  • Add the two tablespoons chopped coriander leaves and chopped tomatoes.

  • Subsequent add coriander seeds, cinnamon, inexperienced cardamoms, black peppercorns and cloves.

  • Add cashews. You’ll be able to even soak cashews in sizzling water for 20 to half-hour. Drain all of the water after which add.

  • Grind to a superb and clean paste with out including any water. If wanted you’ll be able to add about 2 to three tablespoons of water whereas grinding.

Making dhaba model matar paneer

  • Warmth 3 to 4 tablespoons oil in a heavy pan. Then add the bottom masala paste.

  • On a low to medium-low warmth start to sauté the paste.

  • Carry on sautéing and stirring typically till the paste thickens and also you see oil leaving the perimeters of the paste.

  • The colour of masala may also change and you’ll clearly see the oil releasing from the paste.

  • Then add turmeric powder, kashmiri pink chili powder or deghi mirch.

  • Combine the spice powders very nicely with the masala.

  • Add the inexperienced peas. You should use contemporary or frozen inexperienced peas. Combine the peas with the masala.

  • Subsequent add 2 to 2.25 cups water or add as required. Season with salt as required. Combine very nicely. 

  • Cowl the pan with its lid and simmer the matar gravy on a medium-low to medium warmth until the peas are tender and softened.

  • Do verify when the peas are cooking and if wanted you’ll be able to add some extra water.

  • Test the doneness of peas by urgent them with a spoon and they need to get mashed simply.

  • Then add garam masala powder and crushed kasuri methi.

  • Add 200 to 250 grams paneer (cubed). Combine and cook dinner for a minute.

  • Then add the juliened ginger and gentle cream or low fats cream.

  • Combine very nicely. Flip off the warmth.

  • Then lastly add 3 tablespoons chopped coriander leaves. Combine once more.

  • Serve Dhaba Type Matar Paneer with chapati, tandoori roti, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

  1. For a much less spicy style add ½ teaspoon kashmiri pink chili powder or deghi mirch.
  2. As a substitute of paneer you should use tofu to make a plant based mostly model.
  3. For a thicker gravy, you’ll be able to add much less water. 
  4. For cooking inexperienced peas with the curry base in a stress cooker, add 1.5 cups water and stress cook dinner for two to three whistles.

Vitamin Details

Dhaba Type Matar Paneer

Quantity Per Serving

Energy 358 Energy from Fats 261

% Each day Worth*

Fats 29g45%

Saturated Fats 11g69%

Polyunsaturated Fats 1g

Monounsaturated Fats 11g

Ldl cholesterol 45mg15%

Sodium 366mg16%

Potassium 313mg9%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 4g4%

Protein 11g22%

Vitamin A 892IU18%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin B12 0.02µg0%

Vitamin C 24mg29%

Vitamin D 0.1µg1%

Vitamin E 5mg33%

Vitamin Ok 17µg16%

Calcium 295mg30%

Vitamin B9 (Folate) 34µg9%

Iron 2mg11%

Magnesium 43mg11%

Phosphorus 101mg10%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie eating regimen.

This Dhaba Type Matar Paneer from the archives first revealed in June 2017 has been up to date and republished on June 2024.


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