Matar Paneer (Dhaba Style)

Learn how to make dhaba style matar paneer featuring fresh green peas and paneer in an aromatic and bold tomato - onion masala.

5 from 1 vote

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Indian

Servings servings

4 tablespoon ghee or cooking oil
1 tablespoon garlic paste
1 tablespoon ginger julienned
3-4 indian green chilies (hot), chopped or slit into half, adjust quantity to taste
1 large(~170g) onion finely chopped, if you want less thick masala, use less quantity of onion
1 tablespoon besan gram flour
1.25 teaspoon salt adjust quantity to taste
½-1 cup hot water depending on the desired consistency of sauce
1.5 teaspoon sugar skip if using sweet green peas
2 tablespoon canned tomato sauce or 1 tablespon tomato paste
2 tablespoon cashew paste soak & grind 12 raw cashwes with water

2-3 green cardamom pods
¾ teaspoon cumin seeds
2 cloves
½ inch cinnamon stick
2 teaspoon coriander powder
1 teaspoon kashmiri chilli powder or paprika
¾ teaspoon red chilli powder (hot) substitute with cayenne powder, adjust quantity to taste
¼ teaspoon turmeric powder
1 teaspoon kasuri methi
½ teaspoon garam masala powder
1 tablespoon chopped fresh cilantro to garnish

How To Blanch Frozen Peas Properly - If using frozen green peas, add them to a colander and rinse under cold tap water for 2-3 minutes. Then drain and set aside. Do not add frozen peas to hot water or hot masala sauce, as it can cause the pea skins to shrivel and lose their plumpness.
Puree the fresh tomatoes with ¼ inch piece of fresh ginger. Keep ready.
Heat up 2 tablespoon of ghee on medium-low heat in a wide, heavy bottomed cooking pot or pan (I use 10 inch large skillet).
Place the paneer pieces in a single layer in hot ghee. Sprinkle a bit of salt on them. After 2-3 minutes or once the paneer is browned, using a spatula, turn over to pan fry on the other side. Avoid frying the paneer too brown else it becomes chewy. No need to soak paneer in warm warer.

To the remaining ghee in pan, add 2 tablespoon of ghee and let warm up on low medium heat.
Temper the ghee with whole spices, garlic paste, ginger julinnes and green chilies (if using). Fry everything on low heat for 8-10 seconds.
Add the onion to the pan now. On medium heat, fry until the onions turn golden brown.This takes about 6-8 minutes. Keep stirring from time to time during the process.
Add turmeric, red chili, coriander, and cumin powders along with besan flour to the browned onions. Mix well and fry for 30-40 seconds, they masala will be quite thick at this point.
Pour in ¼-⅓ cup water and fry the spices and besan for next 1-2 minutes while stirring regularly. We want to cook the besan so that it doesn't taste raw. You will also notice that the masala is thickish and becomes more in quantity after adding water.
Once you start seeing tiny bubbles of oil, add in the pureed tomatoes and tomato sauce (or paste). Also add the sugar and cashew paste. Mix and cook the masala again for 5-7 minutes on low medium heat until the oil separates and the sauce thickens

Add the green peas next and mix well with the masala. If you are using fresh green peas like I do, add ? -½ cup hot water to adjust the consistency of the gravy.Cover and let simmer for 8-10 minutes or until the peas have softened. If you are using frozen peas, no need to cover. Just cook for 2-3 minutes until peas warm up.
Next, add the fried paneer cubes along with garam masala and kasuri methi leaves (crushed between hands). Gently stir to coat everything with the sauce and cook for another 3-4 minutes to let paneer warm up. Switch off the stove. Your matar paneer is ready!

The thickness & quantity of masala depends on the quantity of onions. If you want less masala, use less onions.
If you are using frozen peas (especially the petite peas), chances are that they are quite sweet, so skip sugar in the recipe.
You could cook this dish in mustard oil (the authentic way) or any neutral oil like avocado oil will work too. I don't recommend using olive oil for indian dishes.
Let the matar paneer curry rest for 20-30 minutes after cooking to allow the flavors to meld together.
Read the blog post to read additional tips, tricks and ingredient notes.

Serving Ideas

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