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Matar Paneer Dhaba Style

4 from 2 votes

Matar Paneer is my all time favourite right from the childhood.this is my mum's recipe which she would make on all the special occasions . Here is how she would do it..
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4


  • Paneer 200 gm
  • Hari matar 1 cup
  • Onion 1 large size sliced
  • Ginger 1 inch
  • Garlic 8-10 pods
  • Tomato 1 large
  • Red chilli powder as per taste
  • Coriander powder 1tsp
  • Garam Masala powder 1/4 tsp
  • Turmeric powder 1/4 tsp
  • Bay leaves 2
  • White pepper corn 7-8
  • Black cardamom 1
  • Cinnamon stick 1/ 2 inch
  • Mace Strands 2
  • Green cardamom 2
  • cloves 2
  • Poppy seeds 1tsp
  • Mustard Oil 2 tbsp + for frying paneer
  • Salt
  • Fresh chopped coriander leaves


  • Soak poppy seeds for 30 min. Peel onions ginger garlic.fine chop tomato. Make a paste of onion ginger garlic poppy seeds cardamoms mace cinnamon pepper corn & cloves
  • Heat oil in a wok for frying paneer. Add paneer cubes carefully. Fry both sides for 10 - 15 sec. Take them out & place on a tissue paper.
  • Heat 2 tbsp oil in a pressure cooker. Add bay leaves & add Masala paste. Cook on med flame for 3 min . Stir in between.
  • Add fine chopped tomatoes & red chili powder. Mix well. Cook for 2 min
  • Add turmeric & coriander powder & salt. Mix well. Cook on low to medium flame until Masala starts leaving the sides.
  • Add green peas/ hari matar.mix well. Cook 3 min on med flame.
  • Add paneer. Add 2 cups water.cover pressure cooker & cook till one whistle on high flame. Lower the flame . Cook till one more whistle comes.
  • Let pressure release. Open lid add garam Masala powder & fresh coriander leaves.
  • Serve with roti or rice


  • Paneer contains water so fry it carefully. It should be slightly golden.
  • Don’t over fry paneer. It becomes chewy

Please appreciate the author by voting!

4 from 2 votes

Tanu Nigam
Tanu Nigam

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