Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

1. Matar Paneer – Easy Home Style.
2. Dhaba Style Matar Paneer – Spicy in Taste.

Both the recipes are shared with step by step photos and taste good. You can make either of them as per your preference.

This is a family recipe to make this spiced and creamy curry with peas and cottage cheese.

I often make this tasty mutter paneer recipe. In fact matar paneer is one of the most popular paneer dishes from North India.

This is a simple recipe for matar paneer and not a restaurant-style but a simple homemade dish that tastes good. The kinds which make for a homely comforting meal.

I learned to make mutter paneer first time at my in-laws’ place. This is a classic Punjabi recipe that we make. It is simple, fuss-free and easy.

For a slightly creamier version, I add cashews. To give some citrus notes to the curry, I also add coriander leaves (cilantro).

Matar paneer goes well with parathas or naan or cumin rice and even steamed rice. At home I usually make parathas or roti to go with it. A side veg or raita also goes well with the combination of matar paneer and parathas.

In the photos are paratha and mix veg salad with nuts served with the mutter paneer.

Vegans can substitute tofu with paneer and still enjoy the deliciousness.

How to make Matar Paneer

1. Take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, 2 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews (chopped), 2 tbsp coriander leaves, 4 to 5 whole black pepper, ½ inch cinnamon, 1 tsp coriander seeds & 2 to 3 cloves

 

2. Grind all the ingredients to a smooth paste. No need to add water while grinding. There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.

 

3. heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

 

4. Add the ground masala paste. Stir. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.

 

5. Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

 

6. Add all the dry spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder and ¼ to ½ tsp garam masala powder. Stir very well. If adding cream or malai, you can add now. Stir and sauté for a minute.

 

7. Add 1 cup rinsed peas or matar.

 

8. Stir well.

 

9. Then add 1 cup to 1.25 cups water and salt. Stir again.

 

10. Pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. Check notes in recipe card below, on how to cook in a pan.

 

11. When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.

Add the paneer cubes (250 to 300 grams). Simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

 

12. Garnish with chopped coriander leaves.  Serve matar paneer with parathas or naan or tandoori roti. You can also serve it with khasta roti or with steamed rice or jeera rice or saffron rice.

 

Few more Paneer curry recipes

Note: This Matar Paneer recipe is from the archives (April 2013) and has been republished and updated on 28th June 2020.

About Dhaba Style Matar Paneer

This dhaba style matar paneer has the flavors and taste of dhaba like food in it.

Dhabas are eateries, food joints or restaurants on the highways and roads. Dhabas are frequented by folks who are travelling and the truck drivers. Dhabas usually serve local or regional food.

The food served in the Dhabas is mostly spicy and rich. They taste good too and that is why many people visit dhabas for a fulfilling soul satisfying meal.

This dhaba style matar paneer recipe is also easy and shared with step by step photos and video.

It is our favorite dish when we are looking to have a dhaba style food at home.

I have made the entire recipe in a pan. But you can even use a pressure cooker to save time.

You can pair this dhaba style mutter paneer with naan, tandoori roti or even steamed rice. It can also be had with saffron rice or cumin rice or biryani rice.

How to make Dhaba Style Matar paneer

preparing masala paste

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

 

2. Add ⅓ cup chopped onion.

 

3. Then add 1 green chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

 

4. Add 2 tablespoons chopped coriander leaves.

 

5. Add 1 cup chopped tomatoes.

 

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.

 

7. Also add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.

 

8. grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

 

Making Mutter Paneer Curry

1. Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.

 

2. On a low to medium-low flame begin to saute the paste.

 

3. Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.

 

4. The color of masala will also change and you will clearly see the oil releasing from the paste.

 

5. Then add ¼ teaspoon turmeric powder.

 

6. Next add 1 teaspoon Kashmiri red chili powder or deghi mirch.

 

7. Mix the spice powders very well with the masala.

 

8. Add 1 cup green peas. You can use fresh or frozen green peas.

 

9. Mix the peas with the masala.

 

10. Then add 2 to 2.25 cups water or add as required.

 

11. Season with salt as required. Mix very well.

 

12. Cover the pan with its lid and simmer the peas gravy on a medium-low to medium flame till the peas are cooked.

 

13. Do check when the peas are cooking and if required add some more water.

 

14. Check the doneness of green peas by pressing them with a spoon and they should get mashed easily.

 

15. Then add ¼ teaspoon garam masala powder.

 

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

 

17. Add 200 to 250 grams paneer (cubed).

 

18. Mix and cook for a minute.

 

19. Then add ½ inch ginger (julienne).

 

20. Add 3 tablespoons low-fat cream.

 

21. Mix very well. Switch off the flame.

 

22. Then lastly add 3 tablespoons chopped coriander leaves. Mix again.

 

23. Serve dhaba style matar paneer with Indian flatbreads like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.