Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer ki Sabji with detailed photo and video recipe. One of the most popular and perhaps one of the simple and tasty North Indian paneer gravy-based curry recipes. Basically, it is prepared with the combination of paneer and green peas as its hero ingredient in a tomato and onion gravy base. It is typically served with a wide range of Indian flatbread recipes like naan, roti, and poori, but can also be served with any type of rice variants too.
Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer ki Sabji with step-by-step photo and video recipe. Paneer-based north Indian curries have always been one of the popular curry choices for most of us. Typically it was introduced as a meat-based alternative for vegetarians but has garnered a lot of attention. There are myriad ways of preparing gravy-based paneer curries and one such hugely popular north Indian curry recipe is the Matar paneer recipe known for subtle creaminess and flavor.
I have always been a huge fan of paneer and paneer-based curry recipes. You may have noticed in my blog and also in my video channels with a wide range of paneer curry recipes I have posted now. With Mutter Paneer, perhaps it was one of the first curry recipes I had posted. However, I revisit my old recipes and try to recreate them with better videos and also try to make them simpler. As part of that exercise, I am revisiting my dhaba-style matar paneer ki sabji, where I have reduced the amount of oil and cream to make it healthy. In addition, I fried the onions and tomatoes before grinding them to paste. However, you may also use water to boil it, which in turn reduces the use of oil to fry it. I find it very effective and healthy and hence I generally use it for most of my North Indian curries. Do try this way and let me know if you like this dhaba-style mutter paneer.
Some more additional tips, suggestions, and variants for a perfectly flavored matar paneer recipe. Firstly, the paneer has to be moist, juicy, and tender for this recipe for a perfect dhaba-style curry. I have used homemade paneer which is fresh and perfect for this recipe. If you are in a rush try to get fresh paneer from your local grocery store. Ensure to buy soft and moist paneer as some paneer may be hard due to adulteration. Secondly, I have used frozen green peas as I do not have access to fresh peas. If you have access to it, you should be using it instead of the frozen option. Lastly, I have not added fresh cream on top of the prepared gravy recipe. Adding cream would certainly make it tasty, but would reduce the spice level. Perhaps, it is better to increase the chili powder and garam masala and then add thefor a better taste.
Finally, I request you to check my other related Paneer recipes collection with this post on matar paneer recipes. It mainly includes my other related recipes like Matar Paneer Pulao Recipe, Veg Egg Curry Recipe, Dahi Ke Kabab Recipe, Paneer Do Pyaza Recipe – Dhaba Style, Paneer Ghotala Recipe, paneer pepper masala, paneer makhani, paneer butter masala, lunch thali, paneer tikka masala. Further to these, I would also like to mention my other related recipe categories like,
About Matar Paneer:
Today there are myriad variants to this simple and healthy paneer recipe. However, Matar Paneer is believed that the recipe for mutter paneer originated from the colorful Punjabi or North Indian cuisine. Moreover, the recipe is very simple with basic spices but the combination of green peas and moist paneer makes it a premium veg curry recipe. Like any other Indian curry, the base is prepared with the basic tomato and onion gravy tossed with spices like garam masala, chili powder, and turmeric. Additionally, it may also contain malai (cooking cream) or cashew paste which makes it rich and creamy. Thus making it one of the sought-after paneer curry or paneer recipes.
Additionally, the Matar paneer recipe is also known for the nutritional benefits it has to offer. Particularly, it is rich in protein and fiber from paneer and fresh green peas. This can be really helpful for vegetarians as a complete meal. Further, the versatility of this dish is not hidden. Apart from serving the flatbreads like roti, naan, and paratha, it can also be served with a choice of rice recipes. The most common flavored rice is jeera rice, pepper rice, or any type of pulao. In conclusion, this creamy recipe can be prepared once in bulk and enjoyed by all age groups.
Chef Tips for Matar Paneer
The recipe is extremely simple and easy to prepare with basic ingredients to make premium curry. Yet some simple and critical tips to make it more perfect are –
- Fresh Ingredients – The 2 key ingredients, i.e. Paneer and peas have to be fresh and moist. Homemade moist paneer is highly recommended with fresh peas over frozen ones. Also, try to use flavored and fresh aromatic spices to get the best result.
- Gravy Base – The ideal and authentic way to prepare the gravy base is to make it with finely chopped tomatoes and onions. These are sauteed till mushy and then blended to a smooth paste. Avoid using canned tomato puree and canned white onions.
- Cream vs. Yogurt – The texture and the creaminess of the gravy base arrive with the addition of dairy products like cream or curd (yogurt). However, the addition of cream makes it super tasty as yogurt can make it sour or tangy in taste.
- Experiment – The recipe can be experimented with to have additional vegetables with the matar and paneer. However, it should not supersede the 2 main ingredients. You may add sliced carrots, mushrooms, and even capsicums.
- Simmer Slowly – The important tip to get the best flavor and taste is to cook the tomato onion gravy base in slow to medium heat. The oil should start oozing out which means the base is perfectly cooked and ready to take paneer and matar in it.
Why does this recipe work
Even though the combination of paneer and peas is just enough to make it popular, there are significant factors that work for this recipe
- Approving & complimenting flavors – The combination of matar (peas) with the creamy moist paneer makes the magic. The mild sweetness of the peas and the richness of paneer with the tangy and spicy tomato onion gravy offer a balanced and flavourful taste.
- Multipurpose use – The primary purpose or reason of matar paneer is to be served as a side with famous Indian flat bread like roti and naan. However, it makes an ideal curry when served with flavored rice like jeera rice, pulao, or fried rice.
- Adaptability & Customization – The recipe can be easily customized to any individual preference, yet it would still be the best. Some popular variations include no onion, garlic recipe, extra spices to introduce heat, or even more cream for extra richness.
- Simplicity in the cooking process – Unlike, the other popular paneer curry recipes, the matar paneer recipe is simple. It includes only basic spices, in a tangy and spicy onion tomato gravy. The rich flavor of the curry is due to the simple combination of these 4 major key ingredients.
Recipe card for Matar Paneer:
Matar Paneer Recipe | Easy Dhaba Style Mutter Paneer Sabji
Easy Matar Paneer Recipe | Mutter Paneer | Dhaba Style Matar Paneer Ki Sabji
for onion tomato gravy base:
Firstly, in a pan heat 2 tbsp oil. add 2 onion, 4 cloves garlic, and 2 inch ginger.
Saute until the onions turn golden brown.
Add 4 tomatoes, 2 tbsp cashew, and saute until the tomato turn soft and mushy.
Cool completely, and transfer to a mixer jar.
Grind to smooth paste without adding water.
To prepare curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 pods cardamom and 2 chilli. saute until the spices turn aromatic.
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
Saute until the spices turn aromatic.
Now add prepared gravy and cook well.
Keep cooking until the oil separates from the gravy base.
Further, add 3 cup water and 1 tsp salt.
Mix well adjusting the consistency of gravy.
Further, add 1½ cup peas and 200 grams paneer. Mix well.
Cover and cook for 5 minutes or until the peas are cooked well.
Add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
Finally, enjoy matar paneer with roti or rice.
Calories: 360kcalCarbohydrates: 21gProtein: 11gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 505mgPotassium: 584mgFiber: 6gSugar: 8gVitamin A: 1586IUVitamin C: 66mgCalcium: 262mgIron: 3mg
How to make Matar Paneer with step-by-step photos:
- Firstly, in a pan heat 2 tbsp oil. add 2 onions, 4 cloves garlic, and 2-inch ginger.
- Saute until the onions turn golden brown.
- Add 4 tomatoes, and 2 tbsp cashew, and saute until the tomato turn soft and mushy.
- Cool completely, and transfer to a mixer jar.
- Grind to smooth paste without adding water.
- To prepare curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 pods cardamom, and 2 chilies. Saute until the spices turn aromatic.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
- Saute until the spices turn aromatic.
- Now add prepared gravy and cook well.
- Keep cooking until the oil separates from the gravy base.
- Further, add 3 cup water and 1 tsp salt.
- Mix well adjusting the consistency of the gravy.
- Further, add 1½ cups of peas and 200 grams of paneer. Mix well.
- Cover and cook for 5 minutes or until the peas are cooked well.
- Add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
- Finally, enjoy matar paneer with roti or rice.
- Firstly, if you are using fresh peas then make sure to boil them in water before adding.
- Also, cook the gravy base until the oil separates from it. else the curry will taste raw.
- Additionally, you can pan-fry the paneer before adding it to the gravy.
- Finally, the matar paneer recipe tastes great when prepared slightly creamy.