Matar Paneer (Dhaba Style)

Matar Paneer is a classic North Indian (Punjabi-style) dish featuring sweet peas and creamy paneer (Indian cheese) simmered in a robust onion-tomato masala. With the addition of just one secret ingredient, my dhaba-style recipe elevates this popular curry into a crave-worthy dish, reminiscent of the flavors found at popular Indian roadside diners (dhabas). It's one-pot, quick enough to make on weeknights, needs easy-to-find pantry ingredients, and can be easily adapted to a vegan version!

As a true blue North Indian, I'm borderline obsessed with dhaba-style dishes. These dishes, which originate from roadside eateries known as "dhabas" often found along Indian highways, are designed to be comforting and filling. They are bold, rich (like this dhaba-style chicken curry), rustic (which sets them apart from restaurant-style matar paneer), and truly satisfying (just like my dhaba-style paneer bhurji).

What's Matar Paneer

Simply, matar is fresh green peas in Hindi and paneer is fresh indian cottage cheese made by curdling whole milk with an acidic agent (like lemon, vinegar). Interestingly, many dishes from north India are named after their main ingredients—like palak paneer(spinach and paneer).

Paneer curries were a special treat in our home, with matar paneer being a winter favorite. In the mid-80s to early 90s, with no concept of frozen peas, we eagerly awaited the arrival of fresh green peas, a true winter delicacy in India. December and January brought the plumpest green peas to the markets, and that’s when my family would prepare matar paneer.

Related Fun Fusion Recipe To Try - Matar Paneer Tikki Chaat

This dish is often spelled as mutter paneer or mattar paneer in indian restaurant menus, a name that roots from the pronunciation of matar in Hindi. The base of an authentic matar paneer curry is a thickish, spicy masala made with onions, fresh tomatoes, plenty of ginger, and bold Indian spices. The sauce is completely different from makhani sauce (the one used in butter chicken), even though many restaurant owners prepare them the same way. Sigh!

For That Dhaba Taste

If there is someone who's done justice to matar paneer - it's the dhabas. They prepare it in way somwhere in between the homestyle and restaurant style and I think they have nailed the texture of sauce, the flavors and the aroma. Here are a few highlights of my matar paneer recipe.

• The sauce of the curry doesn’t need to be pureed. We’ll use finely chopped onions and pureed fresh tomatoes, and I’ll explain in a bit why the tomatoes need to be pureed. But blitzing the sauce in a blender? That’s a complete no!
• Dhaba kitchens go heavy-handed with spices for a reason. When cooking with sweet peas and mild-tasting paneer, if you will not add spices generously, the flavors will end up mellow and bland - something that matar paneer is definitely not!
• One of the best tricks that dhabas follow to add earthy flavor to dishes is by using besan (gram flour). Besan is different from chickpea flour, though latter can work in a pinch. This not-so-secret-anymore ingredient helps achieve that luscious consistency and don’t worry, you won’t taste it—besan blends right into the sauce.
• Using no to very little heavy cream. Paneer itself delivers a beautiful burst of milkiness with each bite, and between the paneer and cashew paste - you won’t miss the heavy cream. I only add a tablespoon for aesthetics when serving, just to enhance the visual appeal. If you wish to add, don't go overboard else this dish becomes heavy.
• Lastly, the ginger! One of my favorite things about dhaba-style paneer is the warmth of ginger in every bite of the sauce. We will add ginger paste and ginger julinnes both. Peas and ginger make a beautiful combination, and using loads of ginger truly creates a depth of flavor that elevates the dish.

Ingredients (With Vegan Substitutes)

Green Peas & Paneer (Hero Ingredients)

Paneer - You can buy a block of paneer from the store, or if you’re up for it, making homemade paneer is a great DIY project. You can prepare it in advance (2-3 days ahead). I like using brands like Gopi or Verka (available in our Costco) from stores. In indian grocery stores, you can also find frozen paneer and that's good to use too. For a vegan version of matar paneer, use extra firm or super firm tofu instead of paneer.

Fresh Peas - I like using fresh peas so that I can simmer them right in the sauce, just like how I originally grew up eating matar paneer. I purchase fresh shelled peas at stores like Trader Joes or Kroger's in the refrigerator section of produce aisle. Or during spring time, I sometimes get whole peas and shell them (the best!) Frozen peas will definitely work and reduce the overall cooking time (a good idea for weeknights especially).

Other Ingredients

• Ghee - Oh this is non negotiable in dhaba style matar paneer. Ghee lends the most gorgeous nutty and rich aroma and flavor to the recipe. With paneer, it makes the dish-dairy heavy(in a good away) and hearty. Use neutral plant based cooking oil instead of ghee for vegan version.
• Onions - Chop the onions as finely as possible, either by hand or using a food processor.Peas and paneer cook quickly, the finely chopped onions will soften and blend into the masala quickly. Avoid making an onion paste, as we want to maintain some texture in the sauce.
• Tomatoes - I use fresh roma tomatoes, finely pureed with ginger. If they're not in season, blend canned whole tomatoes instead. Since the masala won't be cooked for long, the puree ensures a well blended sauce. Additionally, I also add a bit of tomato sauce or puree for concentrated tangy and sweet tomato flavor.I prefer using canned tomato sauce, but tomato paste works too.
• Spices - We need cumin seeds, green cardamom, cloves, cinnamon, turmeric powder, red chilli powder,coriander powder and garam masala powder, 
• Besan - No need to dry roast it, it will cook right with the masala.
• Cashew Paste - Soak 10-12 raw cashews in hot water for 10 minutes. Blend into a paste using 3-4 tablespoon of water or as needed.
• Kasuri Methi (Dry Fenugreek leaves)- Is one of the key flavors in punjabi style dishes. It's a bit hard to find in stores, but is easily available on amazon. Lasts forever in the cabinet if stored in air tight container. If you cook north indian food a lot, this dried herb is great to stock on. That said, if you cannot find it, can be skipped!

How To Make Matar Paneer

Prepare Peas & Paneer

1. 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.
2. Puree the fresh tomatoes with ¼ inch piece of fresh ginger. Keep ready.
3. Heat up 1 tablespoon of ghee on  medium-low heat in a wide, heavy bottomed cooking pot or pan (I use 10 inch large skillet).
4. 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.

A Note - Many recipes suggest soaking paneer in warm water either before or after pan-frying, but I skip this step. If you start with good quality paneer, it's unnecessary, especially for curries where the paneer will naturally absorb the flavors & soften while simmering in the warm sauce.

Make The Onion Tomato Masala

5. To the remaining ghee in pan, add 3 tablespoon of ghee and let warm up on low medium heat.
6. Temper the ghee with whole spices, garlic paste, ginger julinnes and green chilies (if using). Fry everything on low heat for 8-10 seconds.
7. 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.

8. 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.
9. Pour in ¼-1/3 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.

10. 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.

Cook the Mutter Paneer

11. Add the green peas next and mix well with the masala. If you are using fresh green peas like I do, add ⅓ -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.

12. 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!

Cooking Tips

• 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.

Serving

• Serve matar paneer with tandoori roti, jeera rice or naan.
• For a punjabi style party meal, I would serve sides like dum aloo, dal makhani, naan and boondi raita.