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matar paneer dhaba style recipe, how to make matar paneer recipe

matar paneer dhaba style recipe with step by step pics – 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 matar 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 matar 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 paneer butter masala, palak paneer, kadai paneer, malai kofta and paneer cutlet recipe.

matar paneer dhaba style video recipe:

2:58 minutes recipe video

dhaba style matar paneer recipe below:

4.5 from 4 votes
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matar paneer recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

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

course: main
cuisine: north indian, punjab
servings: 4
calories: 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 dhaba style matar paneer:
  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 notes

tips for making matar paneer 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 matar paneer 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. 

rough nutrition info per serving:

Nutrition Facts
matar paneer recipe
Amount Per Serving
Calories 341 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 655mg 27%
Potassium 286mg 8%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 4g
Protein 10g 20%
Vitamin A 19.8%
Vitamin C 29.8%
Calcium 27.7%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.


how to make dhaba style matar paneer recipe:

(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 dhaba style matar paneer:

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 matar 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 matar (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 matar paneer gravy very well. switch off the flame.

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

23. serve dhaba style matar paneer with khasta roti, phulkatandoori rotis, naan, lachedar paratha, pudina paratha or steamed rice or jeera rice.

for more delicious matar recipes you can check this collection of 26 green peas recipe.




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This post was last modified on November 20, 2017, 6:08 pm

    Categories Indian CurriesMain CourseNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi Recipes