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Dhaba Style Matar Paneer Recipe

  • Author: Suguna Vinodh
  • Total Time: 45m
  • Yield: 8 servings 1x


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



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.

  • Prep Time: 15m
  • Cook Time: 30m

Keywords: Dhaba Style Matar Paneer