Yummy Dhaba Style Matar Paneer Recipe

Matar Paneer is a delicious dish made with paneer (Indian cheese) and matar (green peas)  cooked in a flavorful tomato-onion sauce. Inspired from the highway dhabas, this version is known for its creamy, bold and satisfying flavors. It's great with roti, paratha, naan or rice, bringing comfort in every bite.

Jump to:

• What's Matar Paneer?
• Ingredients for Dhaba style Matar Paneer
• How to make Dhaba Style Matar Paneer
• Common Mistakes to avoid while making Mutter Paneer
• Serving Suggestions with Matar Paneer
• Related
• Yummy Dhaba Style Matar Paneer

This creamy Dhaba style Matar Paneer is inspired by the countless bowls I have relished at the Dhabas on my roadtrips from Delhi to Himachal. There is something unforgettable about scooping the bold, rustic flavors of Mutter Paneer into a bite of Paratha or Naan. I hope to bring a bite of that highway magic into your kitchens, with this recipe. No long drive required.

What's Matar Paneer?

Matar paneer is a vegetarian curry from Northern India, especially Punjab. It's common in Indian homes and popular at roadside eateries (dhabas) and fancy restaurants.

Ingredients for Dhaba style Matar Paneer

Here is a gist of the ingredients required for make this recipe.

• Paneer -If using frozen paneer, its best to soak it up in warm water allowing the paneer to soften before cutting it. This allows the paneer to soak up the flavors and also makes the paneer soft. You can choose to shallow fry the paneer, but I skip this stepto avoid the extra calories from frying. As it is it's a rich sabzi.
• Peas - Fresh or Frozen any will do. I just love the tenderness in every bite.
• Oil - to saute the onions and tomatoes
• Butter - I use half oil and half butter as the butter adds a richness to the dish.
• Cream - Table cream or heavy cream adds silkiness to the curry.
• Melon(Magaz) & Poppy (Khus Khus) seeds are often added to Dhaba style food to help thicken the gravy without altering the taste of the gravy.
• Milk - To soak the seeds
• Onions - When browned and caramelized, adds a depth of flavor and thickens the gravy.
• Tomatoes - add the acidity to the gravy to balance out the creaminess.
• Ginger Garlic and Chillies - Quintessential for the aroma and flavors.
• Spices - Coriander powder, turmeric, red chili powder, bay leaves, cumin seeds, kasuri methi all add a depth of flavors to the dish.
• Salt to taste
• Water
• Fresh cilantro for the garnish

How to make Dhaba Style Matar Paneer

1. Start by soaking poppy seeds and melon seeds in hot milk. The poppy seeds need time to swell before you grind them.
2. If you're using frozen paneer, soak the cubes in hot water until you're ready to add them. If you're using fresh homemade paneer, you can shallow fry the cubes to keep them from falling apart, but you can skip this step like I did if you want to avoid the extra calories from frying.
3. While the seeds are soaking, blend tomatoes, cilantro, fresh red chilies, ginger, and garlic into a puree.
4. Heat oil in a deep pan or wok. Add butter and let it melt. The oil helps prevent the butter from burning.
5. Once the butter melts, add cumin seeds and bay leaves.
6. Next, add finely chopped onions and cook them until golden brown.
7. Then add spices—turmeric, red chili powder, and coriander powder—and stir until they smell fragrant.
8. Add the tomato puree, salt, and kasuri methi, and cook for a few minutes until the oil separates.
9. While the puree is cooking, make a paste from the soaked poppy seeds, melon seeds, and milk.
10. Once the oil separates, add the paste, then water, and let the mixture boil.
11. Drain the water from the paneer and add the paneer cubes, peas, and cream.
12. Cook until the gravy starts to boil.
13. Serve in a bowl and enjoy this creamy Matar Paneer with naan, roti, or paratha!

Common Mistakes to avoid while making Mutter Paneer

Mistake	Result	Expert Tip
Undercooking the onion tomato masala	Raw taste & flat flavor	Cook until the onions are golden brown and the oil starts to separate from the tomato puree.
Adding cream to early	It may curdle	Adding cream in the end on low to medium heat ensure the cream doesn't curdle
Skipping kasuri methi	Lacks depth and aroma	Always add freshly crushed kasuri methi
Adding too much water	Watery bland curry	Add water gradually or just follow the proportion mentioned.

Serving Suggestions with Matar Paneer

• Indian Breads - Roti, Naan, Paratha, Puri
• Rice Dishes - Jeera Rice, Plain Basmati Rice
• Accompaniments - Raita, Kachumber, Pickled Onions
• Drinks - Lassi, Chaas
• Desserts - Gulab Jamun, Ras Malai, Gajar Halwa

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