Dhaba Style Matar Paneer Recipe: Authentic North Indian Taste at Home

Dhaba Style Matar Paneer Recipe: Learn how to make authentic Dhaba Style Matar Paneer at home with this easy step-by-step recipe. Rich, spicy, and restaurant-style gravy perfect for lunch or dinner.

By Amit Kaul
Location: India
Published on: January 8, 2026

 

A True Taste of Punjabi Highways

When we talk about classic North Indian comfort food, Dhaba Style Matar Paneer easily tops the list. Unlike the sweet or mildly spiced restaurant versions, dhaba-style paneer curry is bold, rustic, and bursting with flavors. Cooked generously with onions, tomatoes, ginger-garlic, and aromatic spices, this dish captures the soul of Punjabi roadside dhabas that travelers swear by.

The secret of an authentic dhaba-style matar paneer recipe lies in its cooking technique—slow sautéing, generous oil or butter, and a thick masala base that clings beautifully to soft paneer cubes and green peas. The result is a rich, spicy curry that pairs perfectly with tandoori roti, butter naan, or plain jeera rice.

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Ingredients for Dhaba Style Matar Paneer

Main Ingredients:

1. Paneer – 250 grams (cubed)
2. One cup of fresh or frozen green peas (matar)
3. Onions – 3 medium (finely chopped)
4. Tomatoes – 3 large (pureed)
5. Ginger-garlic paste – 2 tablespoons
6. Green chilies – 2 (finely chopped)
7. Fresh coriander – for garnish

Spices:

1. Cumin seeds – 1 teaspoon
2. Red chili powder – 1 teaspoon
3. For color- 1 teaspoon of powdered Kashmiri red chili
4. Turmeric powder – ½ teaspoon
5. Coriander powder – 2 teaspoons
6. Garam masala – 1 teaspoon
7. Kasuri methi (dry fenugreek leaves) – 1 teaspoon
8. Salt – to taste

Fats & Extras:

1. Mustard oil or refined oil – 3 tablespoons
2. Butter – 1 tablespoon
3. Water – as required

Step-by-Step Dhaba Style Matar Paneer Recipe

1. Heat the oil in a heavy-bottom pan. Add cumin seeds and let them crackle.
2. Add chopped onions and sauté on medium flame until they turn golden brown. This step is crucial for authentic dhaba flavor.
3. Add ginger-garlic paste and green chilies. Cook until the raw aroma disappears.
4. Pour in tomato puree and cook until the oil starts separating from the masala.
5. Add turmeric, red chili powder, Kashmiri chili powder, coriander powder, and salt. Mix well and cook for 2–3 minutes.
6. Add green peas and a little water. Cover and cook until peas are soft.
7. Add paneer cubes and gently mix to coat them with gravy.
8. Sprinkle garam masala and crushed kasuri methi. Add butter for richness.
9. Simmer for 5–7 minutes until the gravy thickens to a dhaba-style consistency.
10. Garnish with fresh coriander and serve hot.

Why Dhaba Style Matar Paneer Is So Special

What sets Punjabi dhaba-style paneer curry apart is its unapologetically bold taste. There’s no cream overload—just slow-cooked masala, robust spices, and a smoky depth that feels rustic and satisfying. The use of mustard oil and kasuri methi adds that unmistakable roadside dhaba aroma.

This dish is also highly versatile. You can adjust spice levels, make it semi-dry for tiffins, or add a smoky “dhungar” effect for extra authenticity.

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Serving Suggestions

Serve Dhaba Style Matar Paneer with:

1. Butter naan or tandoori roti
2. Plain paratha
3. Jeera rice or steamed basmati rice

Whether you’re cooking for family or guests, this North Indian matar paneer recipe guarantees compliments and repeat requests.

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.