Learn how to make authentic Dhaba Style Matar Paneer Masala — a rich, creamy North Indian curry made with green peas and soft paneer. Step-by-step instructions, tips, storage guide, mistakes to avoid, and serving ideas inside.

Matar Paneer Masala (Dhaba Style) – Introduction

Matar Paneer Masala is one of India’s most loved vegetarian curries — a comforting combination of soft paneer cubes and sweet green peas simmered in a fragrant, tomato-based masala. This recipe is especially popular during winter when fresh peas flood Indian markets. Dhaba-style technique gives this curry its deep color, smoky aroma, and perfect gravy thickness ideal for roti, naan, or jeera rice.

This article covers everything — authentic method, ingredient notes, cultural background, healthy substitutes, tips, serving guide, internal links, and FAQs.

Ingredients for Matar Paneer Masala

For the Curry

• 200g paneer, cubed
• 1 cup green peas (fresh or frozen)
• 3 tomatoes, pureed
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 tbsp oil + 1 tbsp ghee
• 1 cup water (adjust to required gravy consistency)

Masala Spices

• 1 tsp cumin
• 1 bay leaf
• 1 tsp turmeric
• 1.5 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasuri methi
• Salt to taste

Optional Add-ons

• 2 tbsp fresh cream
• ½ tsp sugar

How to Make Matar Paneer Masala (Step-by-Step)

 Step 1 – Prepare the Aromatic Base

1. Heat oil + ghee in a pan.
2. Add cumin and bay leaf. Let them splutter.
3. Add onions and sauté until deep golden.
4. Mix ginger-garlic paste and green chilies. Sauté until raw smell disappears.

 Step 2 – Cook the Tomato Masala

1. Pour tomato puree into the pan.
2. Add turmeric, red chili powder, coriander powder, and salt.
3. Cook on medium flame until oil separates — this is crucial for dhaba-style flavor.

Why Oil Separation Matters

This step caramelizes tomatoes and spices, creating depth and richness essential to Matar Paneer Masala.

Step 3 – Add Peas and Paneer

1. Add green peas and cook for 5 minutes.
2. Add paneer cubes gently.
3. Pour 1 cup water and mix slowly.

Thickness Control with Keyword “Matar Paneer Masala”

For a restaurant-style Matar Paneer Masala, simmer longer for thicker gravy or add a splash of water for a runnier consistency.

Step 4 – Finish with Dhaba-Style Touch

1. Add garam masala and kasuri methi.
2. Add cream for a richer texture (optional but recommended).
3. Simmer for 4–5 minutes.
4. Turn off flame and rest covered for 10 minutes before serving.

Serving Suggestions

Matar Paneer Masala tastes amazing with:

• Butter naan
• Tandoori roti
• Phulka or chapati
• Paratha
• Plain rice or jeera rice

Storage Instructions

• Refrigeration: Store in an airtight container for up to 2 days.
• Freezing: Paneer may harden, but gravy freezes well for 30 days.
• Reheating: Warm on low flame; add 1–2 tbsp water if gravy thickens.

Health Benefits

• High in protein from paneer
• Rich in fiber due to green peas
• Contains antioxidant-rich tomatoes and spices
• Balanced meal when paired with whole wheat roti

Quick Facts

• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Tips to Make Perfect Matar Paneer Masala

• Fresh peas give the best sweetness and texture.
• Homemade paneer enhances creaminess.
• Always add kasuri methi at the end.
• Avoid overcooking paneer — it becomes chewy.
• For smoky flavor, add dhungar (coal smoking) for 1 minute.

Conclusion

Matar Paneer Masala Recipe is a timeless North Indian curry enjoyed across homes, dhabas, and festive meals. This recipe is simple, rich, and perfect for everyday cooking. Try it today and enjoy a warm, comforting Indian vegetarian dish!

FAQs

1. What makes this the best Matar Paneer Masala recipe?

The slow-cooked tomato base, dhaba-style spice roasting, and kasuri methi add depth and richness.

2. Can I make Matar Paneer Masala without cream?

Yes! Skip cream and increase onion quantity for natural thickness.

3. Why is my paneer hard in Matar Paneer Masala?

Paneer becomes firm if overcooked. Add it only during the last few minutes.

4. Can I use frozen peas for this recipe?

Absolutely — frozen peas are convenient and cook faster.

5. Does this curry taste like restaurant-style Matar Paneer Masala?

Yes, following the oil-separation technique gives authentic fragrance, texture, and color.

Useful Links

•  Authentic Indian Spices Guide – Ministry of Food Processing Industries
• Paneer Butter Masala
• Aloo Matar Recipe.

Author Pack (EEAT Compliant)

Author: Bhimascook Team
Expertise: Indian vegetarian cuisine specialists with decades of culinary experience across North and West Indian regional cooking.