Dhaba Style Matar Paneer

Ingredients

• 3 largeonions, sliced
• 3 largetomatoes, sliced
• 5 ml (1 tsp)ginger garlic paste
• 10 ml (2 tsp)oil
• 200 gpaneer, cubed
• 75 g (½ cup)fresh green peas
• 30 ml (2 tbsp)oil
• 2.5 ml (½ tsp)shahi jeera (use regular jeera if unavailable)
• 2dried bay leaves
• 5 ml (1 tsp)coriander powder
• 5 ml (1 tsp)Kashmiri red chilli powder
• 1.25 ml (¼ tsp)turmeric powder
• 2.5 ml (½ tsp)garam masala powder
• 1–2green chillies, slit
• 10 g (¼ cup), plus extra for garnishcoriander leaves, roughly chopped
• as neededsalt
• as neededwater

Instructions

1. 1

   Fry the onions

   Heat 10 ml (2 tsp) of oil in a heavy-based pan. Add the sliced onions and fry until translucent.

2. 2

   Add the paste

   When the onions start turning pink, stir in the ginger garlic paste. Fry for a couple of minutes, until its raw smell has gone.

3. 3

   Cook the tomatoes

   Add the sliced tomatoes and cook until they become mushy.

4. 4

   Blend the base

   Cook the onion and tomato mixture until almost dry and nearly caramelised. Let it cool completely, then grind it to a smooth paste.

5. 5

   Temper the spices

   In the same pan, heat 30 ml (2 tbsp) of oil. Add the bay leaves and shahi jeera and let them splutter.

6. 6

   Cook the powders

   Add the Kashmiri red chilli, coriander and turmeric powders. Cook for a couple of minutes.

7. 7

   Add the paste

   Stir in the prepared onion and tomato paste until well mixed. Cook for a few minutes over a low heat.

8. 8

   Thin the gravy

   Once the mixture begins to boil, add 120 ml (½ cup) of water and cook for a few more minutes.

9. 9

   Season the gravy

   When the gravy is creamy, add salt as needed and the garam masala. Cook for another 2 minutes.

10. 10

    Add peas and herbs

    Add the fresh green peas, slit green chillies and roughly chopped coriander leaves.

11. 11

    Simmer covered

    Mix well, cover the pan and cook over a low heat for 5–7 minutes.

12. 12

    Finish with paneer

    If the gravy is thick, add another 60 ml (¼ cup) of water and bring it slowly to the boil. Add the paneer cubes and mix gently.

13. 13

    Garnish and serve

    Garnish with fresh coriander leaves and serve hot with Indian bread.

What is matar paneer?

Matar paneer is a North Indian curry of paneer and green peas cooked in a spiced sauce. Its name brings together matar, or peas, and paneer, the mild fresh cheese used in many Indian dishes.

This dhaba-style version builds its gravy from onions and tomatoes cooked down before blending. That extra step gives the sauce a smooth, concentrated base for the spices and dairy-rich paneer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 10g protein, 17g carbs, 22g fat.

The peas and onions provide much of the carbohydrate, while the oil carries most of the fat and the paneer contributes protein as well as fat. Serve a portion with a fresh vegetable side to balance the plate.

Build a concentrated base

Onions: fry them until translucent, then give them time to cook with the tomatoes until the mixture is nearly dry and lightly caramelised. This deepens the flavour before blending.

Tomatoes: cook them until mushy so they blend smoothly with the onions. Let the mixture cool completely before grinding.

Bloom the spices gently

Whole spices: let the bay leaves and shahi jeera splutter in the hot oil to release their aroma. Regular jeera can stand in if shahi jeera is unavailable.

Ground spices: cook the chilli, coriander and turmeric powders briefly, then add the onion and tomato paste. Keep the heat low as the paste cooks so it warms through without catching.

Look for a creamy gravy

Texture: the blended base should be smooth, and the gravy should look creamy after the water has simmered in. Add the extra 60 ml (¼ cup) only if it seems too thick.

Finish: stir the paneer in gently so the cubes stay intact. Once added, bring the curry back to a gentle boil rather than stirring vigorously.

Time the peas and paneer

Peas: cook them covered with the chillies and coriander for 5–7 minutes on a low heat. This gives them time to cook while the herbs season the gravy.

Paneer: add it near the end, after adjusting the gravy, so it heats through without prolonged cooking.

Serve it with bread

Bread: serve the curry hot with Indian bread, such as roti or naan, to scoop up the sauce. Rice is another simple accompaniment if you prefer a bowl meal.

Balance: a crisp salad or a plain vegetable side adds freshness alongside the creamy curry.

Recipe notes & tips

• Use a heavy-based pan to help the onion and tomato mixture cook evenly.
• Let the onion and tomato mixture cool fully before grinding it.
• Add water gradually so you can control how thick the gravy becomes.
• Use regular jeera if shahi jeera is not available.
• Mix the paneer in gently to help keep the cubes whole.
• Taste for salt after the gravy has simmered and adjust as needed.

Variations

• More heat: add another slit green chilli if you want a hotter curry.
• Fresh peas: use fresh peas as listed, and check that they are tender after the covered simmer.
• Frozen peas: use frozen peas in place of fresh and cook until heated through and tender.
• Extra herbs: add more chopped coriander at the end for a fresher finish.
• Bread pairing: serve with roti or naan to make the most of the gravy.

Common mistakes to avoid

• Stopping the onion cooking too soon: cook the mixture until almost dry and nearly caramelised before cooling and blending.
• Blending while hot: let the base cool completely before grinding it.
• Cooking spices for too long: keep their cooking to a couple of minutes before adding the paste.
• Adding too much water: add the measured water first and use the extra 60 ml (¼ cup) only if the gravy is thick.
• Stirring the paneer roughly: fold it in gently so the cubes do not break up.
• Skipping the covered simmer: cook the peas, chillies and coriander covered for 5–7 minutes over a low heat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions