Warm, richly spiced, and built for a satisfying meal, Matar Paneer Recipe - Dhaba Style is a vegetarian north indian curry made with oil, onion, and tomato in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 5 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

  • 2 tbsp oil
  • 2 onion (sliced)
  • 2 tomato (chopped)
  • 2 tbsp cashew

For curry:

  • 2 tbsp oil
  • 1 tsp cumin
  • 2 tbsp ginger garlic (finely chopped)
  • 1 onion (finely chopped)
  • ½ tsp turmeric
  • 1 tbsp chilli powder
  • ½ tsp cumin powder
  • 1 tsp kasuri methi (crushed)
  • 1 tsp salt
  • 1 cup peas
  • 1 cup hot water
  • 2 cup paneer (cubed)
  • ½ tsp sugar
  • ½ tsp garam masala
  • 2 tbsp cream
  • 2 tbsp coriander (finely chopped)

Method

  1. First, heat 2 tbsp of oil in a pan. Add 2 onions and saute slightly.
  2. Also, add 2 tomatoes and sauté until the tomatoes soften.
  3. Cool completely, and transfer to the mixer jar.
  4. Add 2 tbsp of cashew and grind to a smooth paste. Keep aside.
  5. In a kadai heat 2 tbsp oil and saute 1 tsp cumin till it turns aromatic. åNow add 2 tbsp ginger garlic, 1 onion and saute till the onions turn golden brown.
  6. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp kasuri methi, and 1 tsp salt. Saute till the spices turn aromatic.
  7. Add the tomato-onion paste and cook until the oil separates.
  8. Also add 1 cup peas and mix well.
  9. Now add 1 cup of hot water and mix, adjusting the consistency as required.
  10. Cover and cook for 5 minutes or until the curry is cooked well.
  11. Add 2 cup paneer, ½ tsp sugar and mix well.
  12. Simmer for 3 minutes, or until the curry is cooked well.
  13. Now add ½ tsp garam masala, 2 tbsp cream and 2 tbsp coriander. Mix well.
  14. Finally, enjoy Matter Paneer Recipe with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.