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Dhaba Style Matar Paneer
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4.67 from 6 votes

Dhaba Style Matar Paneer Recipe

Dhaba Style Matar Paneer is a delicious Indian curry packed with paneer (cottage cheese) and green peas. Learn how to make matar paneer in a few simple steps.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 546kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai


  • 500 gram paneer (cottage cheese), cut into cubes
  • 1/2 Cup fresh green peas
  • 1 Cup chopped onion
  • 1 Cup chopped tomato
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies sliced
  • 4 tablespoon mustard oil
  • Salt to taste
  • 1 bay leaf
  • 1 teaspoon deggi mirch powder/Kashmiri lal mirch powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala (see recipe)
  • 1 tablespoon gram flour besan


  • 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.



  • 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. 


Calories: 546kcal | Carbohydrates: 14g | Protein: 20g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 205mg | Potassium: 241mg | Fiber: 4g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 18mg | Calcium: 632mg | Iron: 1mg