How to Make Matar Paneer at Home | Easy Restaurant-Style Recipe

Few dishes capture the heart of North Indian cuisine quite like Matar Paneer. This beloved vegetarian curry combines tender cubes of paneer (Indian cottage cheese) and green peas simmered in a richly spiced tomato-onion gravy. During winters, Matar paneer is made in almost homes when fresh peas are in season. Matar paneer is a creamy, delicious as well as popular and simple restaurant style rich peas paneer curry. This recipe is a simple, classic punjabi recipe that we make. Matar paneer is served with roti, phulka or plain basmati rice, jeera rice. It usually made with raw onion-tomato paste. Here, i am making matar paneer restaurant style without using cashews, almonds or any fresh cream.

RESTA MATAR PANEER RESTAURANT STYLE

More paneer gravy recipes as follow

SHAHI PANEER

PALAK PANEER

PANEER MASALA

MALAI KOFTA

NAWABI PANEER

DESI DHABA STYLE KADAI PANEER

Recipe card for restaurant style matar paneer recipe:

RESTAURANT  STYLE MATAR PANEER     PREP TIME: 10 MINUTES             COOK TIME: 30 MINUTES  TOTAL TIME: 40 MINUTES CUISINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS                                 For base gravy 2 tbsp oil 1 medium size onion-roughly chopped 2 to 3 medium size tomato- roughly chopped 2 to 3 green chilli 1 inch ginger- chopped 3 to 4 garlic 1 tbsp water for boiling                1 tsp Sugar(optional)                                                             Salt (according to taste)  1 tsp cumin seeds 1 tsp red chilli powder 1/2 tsp turmeric powder   2 tsp coriander powder 1 tsp garam masala 1 tbsp finely chopped coriander leaves                                           2  tbsp Fresh Cream                        Preparation In a deep sauce pan,Heat up of 2 tablespoon oil on low flame, add roughly chopped onion and fry until its translucent. Now, add ginger garlic paste and mix very well. Add medium size tomato, green chilli and salt so that tomato becomes too soft. Cover with lid and cook until tomatoes soften a bit for 2-3 minutes. Open lid, mix and switch off the flame. Once it’s cool down, blend it for puree and keep it aside. In the same pan, heat up 2 tbsp oil ,add cumin seeds and let them splutter. Add red chilli powder and immediately pour the blended puree and mix well. Add coriander powder and turmeric powder to it. Cover and cook for 2-3 minutes so that spices cook along with puree. Open lid and cook on high flame and keep stirring. Keep cooking until it reduced half in quantity and also change his colour. It takes almost 7-8 minutes. Once it releases the oil, add green peas and paneer cubes. Add 1 cup of water and mix well as adjusting consistency as required. Cover and cook for 5 minutes on high flame until oil separates. Now, add garam masala and finely chopped coriander leaves. Whisk the cream till smooth and add it to the paneer gravy and mix well. Finally, serve restaurant-style matar paneer with roti / naan.

How to make restaurant style matar paneer with step by step recipe

1. Saute the Base

In a deep sauce pan, Heat up of 2 tablespoon oil on low flame, add roughly chopped onion and fry until its translucent.

2. Add ginger garlic paste and tomatoes

Mix and stir ginger garlic paste and add medium size tomatoes, green chilli and salt so that tomato becomes too soft.

3. Soften the tomatoes

Cover with lid and cook until tomatoes soften a bit for 2-3 minutes.

4. Open lid, mix and switch off the flame.

5. Grind all the ingredients

Once it’s cool down, blend it for puree and keep it aside.

6. Add cumin seeds, tomato paste and spices

In the same pan, heat up 2 tbsp oil ,Add cumin seeds and let them splutter and add red chilli powder and immediately pour the blended puree and mix well.

7. Add spices and simmer

Add coriander powder and turmeric powder to it and cover with lid and cook for 2-3 minutes so that spices cook along with puree.

8. Open lid and cook on high flame and keep stirring. Keep cooking until it reduced half in quantity and also change his color. It takes almost 7-8 minutes.

9. Add Peas and Simmer

Once it releases the oil, add green peas and mix well.

10. Paneer Time

Add Paneer & mix well. Simmer for another 5 minutes 

11. Add 1 cup of water and mix well as adjusting consistency as required.

12. Cover and cook for 5 minutes on high flame until oil separates.

13. Garnish Time

Now, add garam masala and sprinkle finely chopped coriander leaves.

14. Whisk the cream till smooth and add it to the paneer gravy and mix well.

15. Finally, serve matar paneer restaurant style with roti, naan or jeera rice.

Tips for Restaurant Taste:

Use ghee or butter for a richer flavor. It adds a luxurious touch to the gravy and brings out the spices beautifully.

Homemade Paneer: If possible, use fresh homemade paneer for a softer texture. 

If  not possible, soaking paneer in warm water for 10 mins before using keeps it soft.

Creamy Touch: For a richer version, add a tablespoon of fresh cream or cashew paste before serving.