Matar Paneer is a delicious Indian curry packed with paneer and green peas. I am sharing secret tips and tricks to make a truly Dhaba-style matar paneer at home. Be sure to watch the video!
What is ‘Dhaba’?
‘Dhaba’ is a Hindi term used across Northern India for restaurants or eateries on the highway.
These local eating joints serve lip-smacking, rustic, regional food without fuss or fancy plating.
If you travel across North, West, or Central India, eating at these roadside restaurants called ‘Dha-Ba’ is a must. These highway restaurants serve certain popular dishes like dal makhani, dal tadka, matar paneer, jeera aloo, chicken curry, and tandoori roti.
About Matar Paneer Recipe
When I say ‘Dhaba Style’, I truly mean the spicy, thick, and luscious paneer curry served at any North Indian Dhaba by the roadside.
Who says Dhaba-style matar paneer cannot be prepared without artificial colour or flavouring? In this matar paneer recipe, none of these is used, and yet the result is gratifying.
This requires time and patience, unlike my other quick and easy paneer recipes. The roasting of masala for the curry is a time-consuming process that cannot be done in haste.
If you are looking for a matar paneer curry in a hurry, try my pressure cooker matar paneer. Or you can get hands-on my debut cookbook The 100 Best Curries, where I have a dedicated chapter called Curry in a Hurry with vegetarian recipes in under 30 minutes.
My Tried and True Tips
1) Use the best available ripe and red tomatoes for the gravy. They give an excellent taste and colour to the dish.
2) Stick to either Kashmiri red chilli powder or Deggi Mirch Powder for this Dhaba-style matar paneer recipe. These two are known for imparting a rich colour to the dishes.
3) Adding roasted gram flour thickens the curry and gives it a restaurant-like consistency. But only a tablespoon is sufficient to make a perfect matar paneer.
4) Mustard oil or ghee is ideal for making any Dhaba-style rich gravy. I have used mustard oil in this recipe.
5) Frying paneer for the gravy is optional. Many people like fried cottage cheese cubes in their gravy, but I prefer the opposite. And I don’t think frying paneer contributes to the taste or texture of the dish.
6) You can use fresh or frozen green peas for making this paneer curry. If you are using frozen peas, thaw them before adding them to the curry.
Serving Suggestion
Matar Paneer is an Indian main course dish with a delicious gravy. Serve it with:
Naan, Tandoori Roti, or Chapati
Basmati Rice
Saffron Pulao
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Dhaba Style Matar Paneer Recipe
- Kadhai
Ingredients
- 500 gram paneer (cottage cheese), cut into cubes
- ½ Cup fresh green peas (you can use frozen green peas)
- 1 Cup chopped onion
- 1 Cup chopped tomato
- 1 tablespoon ginger-garlic paste (see recipe)
- 2 green chilies sliced
- 4 tablespoon mustard oil
- Salt to taste
- 1 bay leaf
- 1 teaspoon deggi mirch powder/Kashmiri lal mirch powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala (see recipe)
- 1 tablespoon gram flour (besan)
Instructions
- Make paste of tomato in mixer. Set aside.
- Dry roast the gram flour over low heat till aromatic and golden. Keep aside.
- Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- Fry the paneer cubes till they turn crisp and golden from both the sides. Transfer to a plate and set aside till required. This step is completely optional.
- Add bay leaf and fry for a second.
- Next add the chopped onion and cook till onion are golden brown.
- Add the ginger and garlic paste. Fry nicely for 3 – 5 minutes.
- Now add the tomato paste. Fry till the masala starts leaving the sides of the pan. This might take 5 – 10 minutes.
- Dissolve red chilli powder in two tablespoon of water and it to the masala.
- Add turmeric powder, peas, roasted gram flour and coriander powder. Stir to combine.
- Add approximately 1 Cup of water, cover the pan and allow the curry to simmer over low heat for 10 minutes.
- Next, add the paneer cubes, garam masala, green chilli, salt and mix nicely.
- Simmer the curry for few 5 more minutes or till it thickens.
- Garnish dhaba style matar paneer with fresh coriander leaves.
- Serve Dhaba Style Matar Paneer with naan or basmati rice.
Recipe Notes:
- Use the best available ripe and red tomatoes for the gravy.
- Stick to either Kashmiri red chili powder or Deggi Mirch Powder for this paneer recipe.
- Dissolving red chili powder in water before adding to the masala gives a nice color to the curry.
- Adding roasted gram flour thickens the curry and gives it a restaurant like consistency.
- Mustard oil or ghee is the ideal to make any dhaba style rich gravy.
- Frying paneer for the gravy is totally optional.
Kanika says
Gorgeous pictures! Dhaba food is so delicious. We did a little story on Dhaba food sometime ago.
Hina Gujral says
Will definitely try to read it 🙂 Thank you for stopping by and sharing your thoughts with us.
Anjali Shrivastava says
Dhaba style recipe by Hina is a hit in my home …I tried and trust me its delicious…do try guys ????
Hina Gujral says
Thank you so much, Anjali. Your valuable feedback means a lot to me.
Shruthi says
This looks absolutely delicious! Going to try this soon 🙂
lakshmi says
Looks exactly the same! will try it out soon
Hina Gujral says
Great!
Apoorva says
We loved this recipe!! Thanks a ton 🙂
Hina Gujral says
Always my pleasure.
Tara says
Absolutely wonderful! I think this is my favorite Paneer-recipe so far – my husband said it tasted like it was from a restaurant 😀 Will definitely make again. Thank you, Hina!
Hina Gujral says
Thank you so much for such sweet feedback!