Dhaba Style Matar Paneer Recipe

Dhaba Style Matar Paneer (2)
Recipe for rich and creamy Dhaba Style Matar Paneer made with an onion-tomato-cashew paste and spices. Recipe with video.  

Here is the recipe for Dhaba Style Matar Paneer that is rich and creamy and goes really well as a side dish for Jeera rice, naan, roti or chapati.

If you are doing this recipe for an everyday meal, you can cut back on the amount of oil and butter.

I have used deseeded tomatoes for making this recipe. Removing the seeds from the tomatoes achieves two things. 1. Brighter colour and 2. very smooth gravy.

Frying the spices in oil is one of the main things that I feel is a game changer in this recipe. Frying the spices on a low flame makes them very flavourful and it imparts a dark orangish red colour to the gravy.

Also, it is essential that we use Kashmiri red chilli powder in this recipe. While they are not very hot, they impart a superb colour and a slightly smoky flavour that’s very desirable.

Here are some of the things you can buy online for making this recipe.
Solid Anodised Kadhai https://amzn.to/32KaEFA
Tri Ply Saute Pan https://amzn.to/3FQdSpr
Heavy Duty Indian Mixie https://amzn.to/3mTpMqV
Cold Pressed Peanut Oil https://amzn.to/3FPemfp
Kashmiri Red Chilli Powder https://amzn.to/3sTAtOe
Garam Masala Powder https://amzn.to/32Z6j0M

Here is the video of how to make Dhaba Style Matar Paneer Recipe

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Dhaba Style Matar Paneer Recipe

Recipe for rich and creamy Dhaba Style Matar Paneer made with an onion-tomato-cashew paste and spices. Recipe with video.

  • Total Time: 45m
  • Yield: 8 servings 1x



For the Matar Paneer Masala Paste

1 tablespoon peanut oil
1 pod garlic
2 green chillies
1.5 cups sliced onion
20 cashews
3/4 teaspoon salt
5 ripe tomatoes, deseeded
1 teaspoon sugar

For making Dhaba Style Matar Paneer Gravy

2 tablespoon peanut oil
1/2 teaspoon cumin seeds
1/4 cup finely chopped onions
1 tablespoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 cup coriander leaves, chopped
1/2 cup boiled green peas
1/2 teaspoon salt
2 tablespoon unsalted butter
1 cup water
200 grams paneer, cubed
2 tablespoon coriander leaves for garnish


For making the Matar Paneer Masala paste

Heat peanut oil in a pan and add in the whole pod of garlic and the green chillies. Add in the sliced onions and the cashews. Saute for a few minutes till the onions are soft.
Add in the tomatoes and the sugar. Make sure to deseed the tomatoes. Mix well. Cover the pan with a lid and cook on a low flame for five minutes till the tomatoes are soft and mushy.
Let the mixture cool a bit. Grind this mixture to a smooth paste. Set aside.

For making Dhaba Style Matar Paneer Gravy

Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions and saute for a couple of minutes.
Turn the flame of the gas stove to low. On a low flame, add in the red chilli powder, turmeric powder and the garam masala. Saute on a low flame for a few seconds. Add in the boiled peas and the salt. Add in the butter. Cook for a minute.
Add in the ground masala paste and a cup of water. Let the mixture cook on a low flame for a couple of minutes.
Add in the paneer and cook for a minute more to heat up the paneer.
Finally garnish the gravy with coriander leaves.
Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m

Keywords: Dhaba Style Matar Paneer

8 thoughts on “Dhaba Style Matar Paneer Recipe”

  1. Rathina Shiyam

    I am a die hard fan of you. The way you write and the recipies too. You are very known to my family and friends. Thanks for the recipes.
    May I know how much is a serving?

  2. Rathina Shiyam

    A die hard fan of your recipes. Tried a many and your name is very famous in my house and friends.
    A long time doubt how much is a serving?

  3. Hi Suguna Vinodh ,
    Indeed a very tasty dish, my son loves paneer and I was wondering in what different ways I could make paneer dishes. I made a dish with the masala suggested in this mattar paneer recipe. I did not add the mattar as my son does not like mattar. Did a bit of variation, cooked in a kadai, added malai and milk to make a thick gravy, and grated some paneer in the end. Lip smacking taste, my son loved it, thank you!

  4. Hi Suguna,
    I love all your recipes. It always comes out so well. I was wondering if you knew of substitutions for tomatoes. We don’t do very well with tomatoes. Hoping to get a reply. Thank you.

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