Dhaba Style Matar Paneer

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One of the most popular Paneer Recipes not just with Indians but worldwide is the Matar Paneer. It is easy to make, yet packs a punch of flavors with the goodness of the protein-rich Indian cottage cheese or paneer. In this post, I have shared a delicious and spicy Dhaba Style Matar Paneer recipe made with green peas and cottage cheese, which gets done within 30 minutes.

matar paneer dhaba style recipe

About This Recipe

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

This Dhaba Style Matar Paneer recipe captures the essence of roadside eateries across North India, known for their robust flavors and rustic charm.

Best of all, this version can be whipped up in just 30 minutes, making it perfect for a quick, satisfying meal.

It will be just right to say that this Dhaba Style Matar Paneer is a favorite dish at home too. Most of the times I make the homemade version of the classic Matar Paneer, and chapati or rice to accompany with it.

But the dhaba version is also much-loved, for it gets done quite fast and makes for an equally satisfying dish.

This quick and easy recipe of Dhaba Style Matar Paneer delivers the authentic taste of North Indian dhaba cuisine, making it a fantastic option for busy weeknights or when you want to impress guests with a flavorful, home-cooked meal.

Also, a simple recipe that I have made entirely in a pan. In case you want to save more time, you can even use a pressure cooker to make it.

Serve this Dhaba Style Matar Paneer hot 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 robust, spicy gravy and tender paneer combined with the sweetness of peas create a delicious, comforting dish that’s perfect for any occasion.

Step-by-Step Guide

How to make Dhaba Style Matar Paneer

Make Masala Paste

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

cumin seeds added to grinder jar.

2. Add ⅓ cup chopped onions.

chopped onion added to grinder jar.

3. Then, add 1 chopped green 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.

4. Add 2 tablespoons chopped coriander leaves.

chopped coriander leaves added to grinder jar.

5. Add 1 cup chopped tomatoes.

chopped tomatoes added to grinder jar.

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

whole spices added to grinder jar.

7. Also, add 12 cashews.

You can even soak the cashews in hot water for 20 to 30 minutes. Drain all the water and then add.

cashews added to grinder jar.

8. Grind to a smooth and fine paste, without adding any water.

If required, you can add 2 to 3 tablespoons of water while grinding.

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

Sauté Masala Paste

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

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

10. On low to medium-low heat, begin to sauté the paste.

sautéing masala paste to make dhaba style matar paneer.

11. Sauté, stirring often, till the paste thickens and you see oil leaving the sides of the paste.

sautéing masala paste.

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

sautéing masala paste till the color changes,

Add Spice Powders

13. Then, add ¼ teaspoon turmeric powder.

adding turmeric powder to sautéed masala paste.

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

adding kashmiri red chili powder to sautéed masala paste.

15. Mix the spice powders very well with the masala paste.

mixing spice powders well with the masala paste.

Add Matar (Green Peas)

16. Add 1 cup green peas.

You can use fresh or frozen green peas.

green peas added to masala paste.

17. Mix the green peas with the masala paste.

green peas mixed with masala paste.

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

adding water to matar masala.

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

adding salt to gravy.

Cook Matar

20. Cover the pan with its lid and simmer the gravy on medium-low to medium heat until the green peas are tender and cooked.

cooking matar gravy in covered pan.

21. Check while the green peas are cooking and if required, add some more water.

cooking matar gravy.

22. Check the doneness of the green peas by pressing them with a spoon. They should get mashed easily.

checking doneness of green peas in gravy.

23. Then, add ¼ teaspoon garam masala powder.

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.

Make Dhaba Style Matar Paneer

25. Add 200 to 250 grams cubed paneer.

paneer cubed added to matar gravy.

26. Mix and cook for a minute.

cooking dhaba style matar paneer.

27. Then, add 1 inch ginger, julienned.

adding ginger juliennes to dhaba style matar paneer.

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

low-fat cream added to dhaba style matar paneer.

29. Mix very well and turn off the heat.

cream mixed well.

30. Lastly, add 3 tablespoons of chopped coriander leaves. Mix again.

adding chopped coriander leaves in cooked dhaba style matar paneer.

31. Serve Dhaba Style Matar Paneer with chapati or tandoori roti or naan or steamed rice or Jeera Rice. For more delicious peas recipes you can check this collection of Peas Recipes.

matar paneer dhaba style

More Paneer Recipes To Try!

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matar paneer recipe dhaba style, paneer mutter masala recipe

Dhaba Style Matar Paneer

A delicious and spicy Dhaba Style Matar Paneer featuring green peas and Indian cottage cheese, in a robust, flavorful gravy of tomatoes, onions, spices, cashews, cream and herbs. The recipe comes together in about 30 minutes and makes for a hearty meal for your lunch or dinner.
4.67 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For masala paste

  • 1 teaspoon cumin seeds
  • cup onions – chopped, 60 grams
  • 1 green chili – chopped
  • 1 inch ginger – peeled & chopped
  • 5 garlic cloves – peeled & chopped, medium-sized
  • 2 tablespoons coriander leaves – chopped (cilantro)
  • 1 cup tomatoes – chopped, 215 grams or 3 medium-sized
  • 1 teaspoon coriander seeds
  • 1 inch cinnamon
  • 2 green cardamoms
  • 5 black peppercorns
  • 3 cloves
  • 12 cashews

For gravy

  • 3 to 4 tablespoons oil
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon kashmiri red chili powder or deghi mirch
  • 1 cup green peas – fresh or frozen
  • 2 to 2.25 cups water or add as required
  • 200 to 250 grams Paneer – cubed (Indian cottage cheese)
  • 1 inch ginger – julienne
  • ½ teaspoon kasuri methi – crushed, (dry fenugreek leaves)
  • ¼ teaspoon Garam Masala
  • 3 tablespoons light cream or low-fat cream
  • 3 tablespoons coriander leaves – chopped, (cilantro)
  • salt as required

Instructions
 

Making masala paste

  • In a grinder jar, add the cumin seeds, chopped onions, green chilies, ginger and garlic.
  • Add the 2 tablespoons chopped coriander leaves and chopped tomatoes.
  • Next add coriander seeds, cinnamon, green cardamoms, black peppercorns and cloves.
  • Add cashews. You can even soak cashews in hot water for 20 to 30 minutes. Drain all the water and then add.
  • Grind to a fine and smooth paste without adding any water. If needed you can add about 2 to 3 tablespoons of water while grinding.

Making dhaba style matar paneer

  • Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
  • On a low to medium-low heat begin to sauté the paste.
  • Keep on sautéing and stirring often until the paste thickens and you see oil leaving the sides of the paste.
  • The color of masala will also change and you will clearly see the oil releasing from the paste.
  • Then add turmeric powder, kashmiri red chili powder or deghi mirch.
  • Mix the spice powders very well with the masala.
  • Add the green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
  • Next add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well. 
  • Cover the pan with its lid and simmer the matar gravy on a medium-low to medium heat till the peas are tender and softened.
  • Do check when the peas are cooking and if needed you can add some more water.
  • Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
  • Then add garam masala powder and crushed kasuri methi.
  • Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
  • Then add the juliened ginger and light cream or low fat cream.
  • Mix very well. Turn off the heat.
  • Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
  • Serve Dhaba Style Matar Paneer with chapati, tandoori roti, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

Video

Notes

  1. For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
  2. Instead of paneer you can use tofu to make a plant based version.
  3. For a thicker gravy, you can add less water. 
  4. For cooking green peas with the curry base in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.

Nutrition Info (Approximate Values)

Nutrition Facts
Dhaba Style Matar Paneer
Amount Per Serving
Calories 358 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
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 K 17µg16%
Calcium 295mg30%
Vitamin B9 (Folate) 34µg9%
Iron 2mg11%
Magnesium 43mg11%
Phosphorus 101mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Dhaba Style Matar Paneer from the archives first published in June 2017 has been updated and republished on June 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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