Matar Paneer Recipe – Restaurant Style | Mutter Paneer Recipe

how to make restaurant style matar paneer at home

Matar Paneer Recipe (मटर पनीर रेसिपी) is yet another classic from the Punjabi cuisine. A flavorful, tangy, and slightly sweet, this curry features the evergreen combination of green peas and paneer/Indian cottage cheese. It is such a simple and quick recipe that I make it often; at least twice a month. When you are having guests over who are vegetarians, matar paneer is a fabulous recipe that will win you many compliments. Matar Paneer is well-liked by kids as well as grown-ups.

Restaurant Style Matar Paneer vs. Dhaba Style Matar Paneer

matar paneer dhaba style with naan

Restaurant style matar paneer recipe is suave, creamy, with umami notes from the tomato puree. It has a tinge of sweet from the sugar too. Dhaba style matar paneer is on the hotter side. It has lots of whole spices too. And the major difference is that the Dhaba Style Matar Paneer is usually prepared in a very thin pan that’s meant specifically for fast cooking. I have shared the dhaba-style recipe and you can check it out here. Both of them are very easy and quick vegetarian recipes.

Matar Panner Recipe – Serving Suggestions

Restaurant style matar paneer pairs well with tandoori rotis, parathas, and chapatis. Personally, I love it over a bed of steaming hot white rice. Let the matar paneer curry rest for 10-15 minutes after it’s done so that the paneer absorbs the flavours from the gravy.

If you would like to check out more paneer recipes, please visit the links given down below.

Now let’s see how to make restaurant-style matar paneer at home with step by step pictures.

How to Make Restaurant Style Matar Paneer Recipe

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Matar Paneer Recipe – Restaurant Style | Mutter Paneer Recipe
 
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Cook time
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Punjabi Style Matar Paneer is a recipe of green peas and paneer cooked in a tomato-based gravy. It's tangy, sweetish, and hot at the same time. A treat for the vegetarians, matar paneer is an incredibly easy and quick lunch recipe with a restaurant-style twist to it.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-3
Ingredients
  • Frozen peas – 1 cup
  • Paneer/Indian cottage cheese – 250 grams (recipe here)
  • Warm water – for soaking the fried paneer
  • Onion – 2 medium, finely chopped
  • Readymade tomato puree – ⅘ cup (200 ml pack)
  • Garlic – 10 cloves, ground to a paste
  • Ginger – 1-inch, ground to a paste
  • Green chilies – 2, chopped
  • Coriander leaves – 2 tbsp
  • Oil – 3 tbsp
  • Bay leaf – 1, big
  • Cinnamon – 1-inch stick
  • Cloves – 3
  • Green cardamom – 3
  • Black cardamom – 3
  • Turmeric – ¼ tsp
  • Red chili powder (Byadgi or Kashmiri) - 1 tsp
  • Red chili powder (regular hot variety) - 2 tsp
  • Roasted cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp, divided
  • Salt – to taste
  • Sugar – ½ tbsp
  • Water – 1 & ¼ cup
  • Homemade fresh cream – 2 tbsp
Instructions
  1. Heat the oil in a skillet. Add in the paneer cubes and fry them until golden. Drain the paneer and transfer it to a bowlful of warm water. Let it soak until ready to use.
  2. In the remaining oil, add the whole spices; bay leaf, cinnamon, green cardamom, black cardamom, and cloves. Fry for a few seconds until aromatic.
  3. Add the onions and sauté until it turns golden.
  4. Pour in the freshly ground ginger-garlic paste and sauté until the raw smell is gone.
  5. Add the spices; byadgi or Kashmiri red chili powder, regular red chili powder, turmeric, coriander powder, roasted cumin powder, and half the garam masala. Give it a quick mix.
  6. Pour in the readymade tomato puree and mix. Season the gravy with salt and sugar. Sauté until oil begins to separate.
  7. Then add water to the gravy and bring it to a boil.
  8. Toss in the frozen green peas. Cover the skillet and let the curry simmer for 10-12 minutes.
  9. The curry would thicken and peas completely cooked. Add the paneer and simmer for another 2 minutes.
  10. Finish the matar paneer gravy by adding the homemade fresh cream, coriander leaves, green chilies, and the remainder of the garam masala.
  11. Give it a final stir. Restaurant-Style Matar Paneer recipe is ready. Serve hot with rotis, parathas or rice. Enjoy!

Punjabi Matar Paneer Recipe with Step by Step Pictures Below


Step 1

To make matar paneer recipe, you will need; 250 grams paneer/Indian cottage cheese, 1 cup frozen green peas, 2 medium onions finely chopped, 4/5 cup (200 ml pack) tomato puree, 10 cloves of garlic and 1-inch piece ginger ground to a fine paste using some water, and 1 & ¼ cup water. Whole spices; 1-inch stick of cinnamon, 3 cloves, 3 black cardamoms, 3 green cardamoms, 1 big bay leaf.

Matar Paneer Recipe in english


Step 2

Other ingredients for matar paneer; ¼ tsp turmeric, 1 tsp red chili (byadgi or Kashmiri), 2 tsp red chili (regular hot variety), 1 tsp roasted cumin powder, 1 tsp coriander powder, ½ tsp garam masala, salt to taste, ½ tbsp sugar, 2 tbsp homemade fresh cream, 2 tbsp chopped coriander leaves, 2 green chilies chopped.

Matar Paneer Recipe punjabi style


Step 3

Heat the oil in a skillet. Add in the paneer cubes.

frying paneer for mutter paneer recipe


Step 4

Fry them until golden.

fried paneer for matar paneer curry recipe


Step 5

Drain the paneer and transfer it to a bowlful of warm water. Let it soak until ready to use.

soaking the fried paneer in warm water for matar paneer gravy


Step 6

In the remaining oil, add the whole spices; bay leaf, cinnamon, green cardamom, black cardamom, and cloves. Fry for a few seconds until aromatic.

frying whole spices for mutter paneer gravy


Step 7

Add the onions and sauté until it turns golden.

sauteing onions for mutter paneer recipe restaurant style


Step 8

Pour in the freshly ground ginger-garlic paste and sauté until the raw smell is gone.

sauteing ginger and garlic paste for mutter paneer recipe easy


Step 9

Add the spices; byadgi or Kashmiri red chili powder, regular red chili powder, turmeric, coriander powder, roasted cumin powder, and half the garam masala. Give it a quick mix.Add the spices; byadgi or Kashmiri red chili powder, regular red chili powder, turmeric, coriander powder, roasted cumin powder, and half the garam masala. Give it a quick mix.

dry spice powders for mutter paneer recipe restaurant style


Step 10

Pour in the readymade tomato puree and mix.

Matar Paneer Recipe restaurant style


Step 11

Season the gravy with salt and sugar. Sauté until oil begins to separate.

Matar Paneer Recipe punabi style


Step 12

Then add water to the gravy and bring it to a boil.

boiling the mutter paneer curry punjabi recipe


Step 13

Toss in the frozen green peas. Cover the skillet and let the curry simmer for 10-12 minutes.

adding peas to the matar paneer gravy


Step 14

The curry would thicken and peas completely cooked. Add the paneer and simmer for another 2 minutes.

Matar Paneer Recipe video


Step 15

Finish the matar paneer gravy by adding the homemade fresh cream, coriander leaves, green chilies, and the remainder of the garam masala.

Matar Paneer Recipe with cream


Step 16

Give it a final stir. Restaurant-Style Matar Paneer recipe is ready.

mutter paneer recipe video


Step 17

Serve hot with rotis, parathas or rice. Enjoy!

how to make restaurant style mutter paneer at home

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30 Comments

  • Reply
    Ketaki Ranade
    August 11, 2017 at 4:37 am

    tasty looking matar paneer.. i am loving its deep red color..

    • Reply
      Monica
      August 11, 2017 at 5:28 pm

      Thanks Ketaki. That bright red color is the wonder of the readymade tomato puree. 🙂

  • Reply
    Aniket Vatsal
    August 13, 2017 at 11:23 am

    wow! dats gud lukin matar paneer.
    i hv bn following flavouroma fr a long tym nw.. i jst luv evry rcp on here..all of dem hv an amazin twist..

    • Reply
      Monica
      August 13, 2017 at 9:38 pm

      Thank you for following Flavouroma and noticing the twists that every recipe has. Do try something and share your feedback. 🙂

  • Reply
    Ishani
    August 14, 2017 at 7:26 pm

    matar panner lukin yummilicious..so vibrant luking

  • Reply
    Mohini Khurana
    August 22, 2017 at 5:21 pm

    matar paneer looks very very nice

  • Reply
    Anita Rajpot
    August 24, 2017 at 5:38 am

    gud rcp…very testy..thnks 4 sharing

  • Reply
    Arpita Dhingra
    August 26, 2017 at 3:03 pm

    vry nice curry..i have been facing an issue. whenever i fry paneer, it oozes fat and a lot of spluttering happens..yours seems perfect..what different did you do?

    • Reply
      Monica
      August 26, 2017 at 3:09 pm

      Thanks Arpita.. If you are using store-bought paneer, mostly it’s frozen. The ice in it melts once you defrost the paneer. That water content in the paneer causes the splutters and oozing of fat. The paneer becomes chewy. The best option is to make fresh homemade paneer using full-cream milk. It won’t splutter or release any fat. Also, it stays soft. Here is the recipe – https://www.flavouroma.com/blog/how-to-make-paneer/

  • Reply
    Shrishti Kumar
    August 31, 2017 at 6:04 am

    Absolutely delish! 🙂

  • Reply
    Minakshi Arora
    September 1, 2017 at 5:04 am

    hello ma’am..i saw ur share a few days ago on fb n i was lyk..i hv to make this..it tasted as gUd as it luks..thnks for such a nice share

    • Reply
      Monica
      September 1, 2017 at 5:28 am

      Hello Minakshi. First of all, thank you so much for your kind words. I am really thrilled that you tried the recipe from Flavouroma and liked it. 🙂

  • Reply
    Ansoo Shah
    September 4, 2017 at 8:39 pm

    fabulous is the word..beautiful color..

  • Reply
    guddi sharma
    September 12, 2017 at 5:48 am

    nice gravy technique.

  • Reply
    Hansika P
    September 29, 2017 at 7:44 pm

    vry nice rcp..i wud try dis

  • Reply
    Rajiv Dixit
    October 6, 2017 at 9:22 am

    Matar paneer looking very tastey and delicious. I will try also. Thanku for sharing with us

  • Reply
    kusum bhatnagar
    October 7, 2017 at 4:33 am

    my fav recipe in its best form!

  • Reply
    vandita sardhara
    November 25, 2017 at 9:27 pm

    this recipe looks very delicious dear, i am tempted to cook and eat it, but can you suggest a substitute to paneer as i cannot have paneer for medical reasons.

    • Reply
      Monica
      December 7, 2017 at 1:26 pm

      Thank you, Vandita. If you like tofu, and if it’s safe for you to have it, you can add tofu instead of paneer 🙂

  • Reply
    Mihika K
    February 20, 2018 at 6:26 am

    i like bright color of the curry.. how is it possible withput adding food color?

    • Reply
      Monica
      February 20, 2018 at 12:33 pm

      Hi Mihika. The tomato puree lends a bright red color to the dish. By tomato puree, I mean the packaged readymade one. 🙂 Do try it.

  • Reply
    Hemali Chugh
    March 30, 2018 at 5:14 pm

    wow.. nice curry. i like restaurant style curries a lot and i would try this one..thanks

  • Reply
    ankush kumar
    May 6, 2018 at 6:46 pm

    too good

    • Reply
      Monica
      May 9, 2018 at 6:41 pm

      Thank you

  • Reply
    shahla
    July 31, 2018 at 6:41 pm

    mouthwatering n vibrant to look at

  • Reply
    shivangi
    November 27, 2018 at 5:00 am

    mouthwatering dish. i made this and can’t wait to dig in. cam here to say thanks for the awesome recipe.

    • Reply
      Monica
      November 27, 2018 at 6:26 am

      Thanks for trying the recipe, Shivangi. Enjoy! 🙂

  • Reply
    Sharad
    December 27, 2018 at 5:04 am

    Hi Monica. This is a very well balanced recipe. Mildly sweet and spicy. Thanks for the wonderful share. Enjoyed it a lot.

    • Reply
      Monica
      December 27, 2018 at 6:49 pm

      Your comment made my day! Thank you for trying the recipe, Sharad. So glad that you like it. 🙂

  • Reply
    parul
    March 15, 2019 at 4:31 pm

    i prepared this for lunch today and my hubby luved t so much. i like the flavor of badi elaichi in this rcp. very nic. keep it up

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