matar paneer dhaba style recipe

matar paneer recipe dhaba style with step by step pics and video – delicious and spicy dhaba style matar paneer recipe made with green peas and cottage cheese.

matar paneer is a favorite dish at home. most of the times i make a homely version of mutter paneer to accompany chapatis or rice. at times i also prepare a few different variations of matar paneer like:

this matar paneer has the flavors and taste of dhaba like food in it. the recipe is also easy. 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 rotis or even steamed rice. it can also be had with saffron rice or jeera rice or biryani rice.

if you are looking for more paneer recipes then do check:

matar paneer recipe dhaba style below:

dhaba style matar paneer recipe
4.37 from 11 votes
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matar paneer recipe dhaba style | paneer mutter masala recipe

matar paneer recipe dhaba style - delicious and spicy dhaba style paneer mutter masala recipe made with green peas and cottage cheese.

course main course
cuisine north indian, punjabi
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 4
calories per serving 341 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for masala paste:

  • 1 teaspoon cumin seeds (jeera)
  • 60 grams onion OR ⅓ cup chopped onion
  • 1 green chili - chopped
  • 1 inch ginger - chopped
  • 5 medium garlic cloves - chopped
  • 2 tablespoons chopped coriander leaves
  • 215 grams tomatoes OR 3 medium tomatoes OR 1 cup chopped tomatoes
  • 1 teaspoon coriander seeds (sabut dhania)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (chotti elaichi)
  • 5 whole black peppers (sabut kali mirch)
  • 3 cloves (lavang)
  • 12 cashews (kaju)

for matar paneer gravy:

  • 3 to 4 tablespoons oil
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon kashmiri red chili powder or deghi mirch
  • 1 cup green peas (matar) - fresh or frozen
  • 2 to 2.25 cups water or add as required
  • 200 to 250 grams paneer - cubed
  • ½ inch ginger - julienne
  • ½ teaspoon kasuri methi - crushed
  • ¼ teaspoon garam masala powder
  • 3 tablespoons low fat cream
  • 3 tablespoons chopped coriander leaves
  • salt as required

how to make recipe?

making masala paste for matar paneer:

  1. in a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).

  2. add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.

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

  4. add 12 cashews. you can even soak cashews in hot water for 30 minutes. drain all the water and then add.

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

making matar paneer recipe dhaba style:

  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, 1 teaspoon kashmiri red chili powder or deghi mirch.

  6. mix the spice powders very well with the masala.

  7. add 1 cup green peas. you can use fresh or frozen green peas.

  8. mix the peas with the masala.

  9. then add 2 to 2.25 cups water or add as required.

  10. season with salt as required. mix very well. 

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

  12. do check when the peas are cooking and if required add some more water.

  13. check the doneness of peas by pressing them with a spoon and they should get mashed easily.

  14. then add ¼ teaspoon garam masala powder.

  15. add ½ teaspoon kasuri methi (crushed).

  16. add 200 to 250 grams paneer (cubed).

  17. mix and cook for a minute.

  18. then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.

  19. mix matar paneer gravy very well. switch off the flame.

  20. then lastly add 3 tablespoons chopped coriander leaves. mix again.

  21. serve dhaba style matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

recipe video

recipe notes

tips for making paneer mutter masala recipe:

  1. for a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.

  2. instead of paneer you can use tofu.

  3. for a thicker paneer mutter gravy, you can add less water. 

  4. for cooking matar paneer in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.


how to make matar paneer recipe dhaba style:

(preparing masala paste)

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

making dhaba style matar paneer recipe

2. add ⅓ cup chopped onion.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

4. add 2 tablespoons chopped coriander leaves.

making dhaba style matar paneer recipe

5. add 1 cup chopped tomatoes.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

7. also add 12 cashews. you can even soak cashews in hot water for 30 minutes. drain all the water and then add.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

making dhaba style matar paneer:

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

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

5. then add ¼ teaspoon turmeric powder.

making dhaba style matar paneer recipe

6. next add 1 teaspoon kashmiri red chili powder or deghi mirch.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

8. add 1 cup green peas. you can use fresh or frozen green peas.

making dhaba style matar paneer recipe

9. mix the peas with the masala.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

11. season with salt as required. mix very well.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

14. check the doneness of matar (green peas) by pressing them with a spoon and they should get mashed easily.

making dhaba style matar paneer recipe

15. then add ¼ teaspoon garam masala powder.

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

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

making dhaba style matar paneer recipe

18. mix and cook for a minute.

matar paneer recipe dhaba style

19. then add ½ inch ginger (julienne).

matar paneer recipe dhaba style

20. add 3 tablespoons low fat cream.

matar paneer recipe dhaba style

21. mix paneer matar gravy very well. switch off the flame.

matar paneer recipe dhaba style

22. then lastly add 3 tablespoons chopped coriander leaves. mix again.

matar paneer recipe dhaba style

23. serve dhaba style matar paneer with phulka, tandoori rotis, naan or steamed rice or jeera rice. for more delicious matar recipes you can check this collection of 26 green peas recipe.

matar paneer dhaba style




14 thoughts on “matar paneer recipe dhaba style | paneer mutter masala recipe”

  1. Hi Dassana can I try this omitting paneer. Will it taste nice. How much Peas should. I add in.the place of paneer. Please reply.

    1. rathy, you can omit paneer. you can add 1.5 cups paneer. you can also add only potatoes or mix veggies like cauliflower, carrots, capsicum, french beans and potatoes. even just cauliflower along with green peas can be added.

  2. Hello Dassana,
    Just made this dish yesterday and despite not having any cream on hand, it turned out to be delicious! I am a regular user of your website but first time leaving a comment. I love all your recipes and am huge fan of you and your cooking techniques. Most especially the step-by-step photo illustrations. Dassana, I cannot thank you enough for your time, energy and efforts in putting together and sharing all your recipes with all of us. You simply are the best teacher for cooking. Thank you for inspiring me to cook and for making it simple. Regards from Canada

    1. Sapna, thanks a ton for your kind words, appreciation and positive feedback on recipes. i am glad to know that recipes posted on blog are helping you and so many other people.

  3. Hello,
    In the pressure cooker version,must we add the paneer and then close the lid and cook or must we cook only matar and add paneer after pressure cooking. Am asking this cause paneer if over cooked may turn rubber like,right?

    1. shyla, if paneer is pressure cooked it will become hard. first just cook the green peas. add 1.75 to 2 cups water for cooking in pressure cooker. once the pressure settles down, then open the lid and add the paneer. mix well. no need to cook further as the gravy will be very hot & bubbling and the paneer will be get cooked in it.

  4. Another winning recipe from the site, seriously I can not remember any recipe from this which has not turned out great. With the exception of two baking sites which I use regularly this is the only other site which had fail proof recipes. I know how much hard work must be going on behind the scene before you put out any new recipe. Like other readers I am immensely thankful for all ur diligent hard work which allows us to turn out recipes which make us look so good in front of family and friends. The satisfaction we get when people take their first bite and say the food is amazing can not be described and the kudos go to you.

    1. Thanks Anu for this positive feedback and your motivating words. Yes there is a lot of work that goes behind the scene. Otherwise I will end up spoiling food of hundreds of people and I don’t want that karma. So we try our best to give fool proof recipes which are tried and tested. Thanks again for your appreciation.

  5. Thanks a lot for this Dhaba style mutter paneer Dassana. The dish came out so well. Can’t praise the recipe enough. Such a lovely twist to the classic mutter paneer. Husband and daughter loved it. This is my first recipe of yours that I have made but not the last one. Just one word for You, “Awesome”.

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