Dhaba Style Matar Paneer Recipe | Thick Gravy Restaurant-Style Sabzi

Dhaba Style Matar Paneer Recipe: Learn how to make authentic dhaba-style matar paneer with thick gravy at home. This easy North Indian curry recipe is perfect for lunch, dinner, or festive occasions.

Dhaba Style Matar Paneer Recipe with Thick Gravy

If you love North Indian food, this Matar Paneer recipe will win your heart. With its thick, flavorful gravy and restaurant-like taste, this sabzi tastes just like the one you get at your favorite dhaba. Perfect for festivals, family dinners, or when you want to make something special, this dhaba-style matar paneer is a must-try.

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Ingredients for Matar Paneer: Dhaba Style Matar Paneer Recipe

Paneer – 250 grams (cut into cubes)

Green peas – 1 cup

Onions – 2 large (finely chopped)

Tomatoes – 3 large (finely chopped)

Ginger-garlic paste – 1 tbsp

Coriander leaves – finely chopped (for garnish)

Oil or ghee – 2-3 tbsp

Cumin seeds – 1 tsp

Green chillies – 1-2 (finely chopped)

Turmeric powder – ½ tsp

Coriander powder – 1 tbsp

Garam masala – 1 tsp

Kashmiri red chilli powder – 1 tsp

Cashew paste – 1 tbsp

Fresh cream – 2 tbsp

Salt – to taste

Method to Make Dhaba Style Matar Paneer:

Fry Paneer Cubes:

Heat oil or ghee in a pan and lightly fry the paneer cubes until golden. Remove and keep aside. This helps paneer maintain its shape in the gravy.

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Spiced Curry Base Preparation

1. In the same pan or pressure cooker, toss in cumin seeds and let them crackle.
2. Add chopped onions and sauté until they turn a rich golden brown.
3. Stir in ginger-garlic paste and cook for about two minutes to release its aroma.
4. Sprinkle in salt, turmeric, Kashmiri red chilli powder, and coriander powder.
5. Add chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
6. Let the mixture cool down, then blend it into a smooth, velvety paste.

Cook Gravy:

Add a little more oil to the pan, lightly fry the cashew paste, then add the onion-tomato paste. Cook on medium flame for 4-5 minutes.

Add Peas & Paneer:

Add green peas with 1 cup of water. Cook until peas are soft (one whistle in a cooker or simmer in a pan). Add fried paneer cubes and cook for 5-6 minutes on a low flame so the paneer absorbs the flavors.

Finish with Cream & Garnish:

Mix in garam masala and fresh cream. Garnish with chopped coriander leaves. Avoid overcooking as paneer can turn hard.

Serving Suggestions

Serve this restaurant-style matar paneer hot with naan, butter roti, paratha, or steamed rice. It’s the ultimate comfort food that brings the flavors of a highway dhaba straight to your kitchen.