Are you craving that rich, creamy Matar Paneer you get at your favourite restaurant? You don’t need to order takeout anymore! This hotel-style Matar Paneer recipe reveals the secret method to getting that perfect texture and taste right in your own kitchen. Whether you are planning a special dinner or just want a comforting vegetarian meal, this dish is a winner.
Using simple ingredients like fresh peas, soft paneer, and a special aromatic masala paste, this curry comes together beautifully in under 30 minutes. The secret lies in the unique blend of roasted onions and cashews that gives the gravy its signature thickness and flavour. Let’s dive into this easy homemade paneer curry that pairs perfectly with naan or jeera rice!
Ingredients:
- For the Masala Paste:
- Tomatoes: 1 large, chopped
- Onions: 2 small (raw) + 1 large (sliced and sautéed until golden)
- Coriander Leaves: A handful (with stems)
- Green Chillies: 2
- Garlic: 1 whole bulb (peeled)
- Ginger: 1-inch piece
- Cashews: 10 (soaked in water)
- For the Curry:
- Paneer (Cottage Cheese): 250g, cubed
- Green Peas (Matar): 350g (Fresh or Frozen)
- Oil: 2-3 tbsp
- Cumin Seeds (Jeera): ½ tsp
- Bay Leaves (Tejpatta): 2 small
- Water: 1 cup (Warm)
- Butter: 1 cube
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed
- Spice Powders:
- Coriander Powder: 1 tsp
- Cumin Powder: 1 tsp
- Turmeric Powder: ¼ tsp
- Red Chilli Powder: 1 tbsp (Mix of spicy and Kashmiri for colour)
- Kitchen King Masala: 1 tsp
- Matar Paneer Masala: 1 tsp (Optional, e.g., Suhana brand)
- Salt: To taste
- Sugar: A pinch (to balance acidity)
Also Read – Chana Dal Mirchi Fry: Spicy Maharashtrian Side Dish Recipe
Step-by-Step Instructions:
- Prepare the Peas:
- Boil some water and turn off the heat. Add the fresh green peas to the hot water. Cover and let them soak for 10–15 minutes. This softens them perfectly. (You can add a pinch of salt and sugar to the water to keep them green).
- Make the Secret Masala Paste:
- In a blender jar, add the chopped tomato, coriander leaves, raw onions, sautéed onion, green chillies, garlic, ginger, and soaked cashews.
- Blend into a smooth paste without adding extra water (the moisture from the tomato is enough).
- Sauté the Masala:
- Heat oil in a pan or kadhai. Add cumin seeds and bay leaves.
- Add the prepared masala paste. Fry on medium heat for about 2 minutes until the raw smell disappears.
- Add Spices:
- Lower the flame and add coriander powder, cumin powder, turmeric, red chilli powder, kitchen king masala, and salt.
- Mix well and sauté for another minute.
- (Optional) Add the store-bought Matar Paneer masala and mix.
- Cook the Gravy Base:
- Add a splash of water (rinse the blender jar) to the pan. Cover and cook on low heat for 5–7 minutes until the oil starts to separate from the sides.
- Add Peas and Water:
- Drain the soaked peas and add them to the masala. Mix well.
- Pour in about 1 cup of warm water to adjust the consistency. Bring the gravy to a boil.
- Add Paneer & Simmer:
- Add the paneer cubes to the gravy. (You can lightly fry the paneer beforehand if you prefer, but raw paneer stays softer.)
- Add a pinch of sugar to balance the flavours.
- Cover and simmer on low heat for another 5–7 minutes.
- Final Touches:
- Add a cube of butter and crushed Kasuri Methi.
- Cover for 2–3 minutes to let the aroma infuse.
- Serve hot!
Also Read – Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
Cooking Tips for Better Results:
- Soak Cashews: Soaking cashews makes them easier to blend and results in a creamier, richer gravy without needing heavy cream.
- Warm Water: Always use warm or hot water when adjusting the gravy consistency. Cold water can shock the cooking process and separate the oil.
- Roasted Onion: Using one roasted/browned onion in the paste adds a smoky, deep flavour that mimics restaurant curries.
- Don’t Overcook Paneer: If you fry the paneer, do it lightly. Overcooking makes it rubbery. Adding it raw into the gravy keeps it melt-in-the-mouth soft.
Variations:
- Vegan Version: Substitute Paneer with Tofu and use oil or vegan butter instead of dairy butter.
- Spicy Version: Increase the green chillies or use a hotter variety of Red Chilli Powder.
- Kids-Friendly Version: Reduce the chilli powder and add a tablespoon of fresh cream (malai) at the end to make it milder and sweeter.
- Mushroom Matar: You can replace Paneer with button mushrooms for a delicious mushroom peas curry.
Also Read – Authentic Tilacha Thecha Recipe: Spicy Sesame Garlic Chutney
Serving Suggestions:
- This Matar Paneer pairs wonderfully with Indian breads and rice dishes. Here are the best combinations:
- Breads: Butter Naan, Tandoori Roti, Chapati, or Paratha.
- Rice: Jeera Rice (Cumin Rice), Steamed Basmati Rice, or mild Pulao.
- Side: A fresh cucumber raita or onion salad (kachumber) cuts through the richness of the curry.
FAQs:
Q1: Can I use frozen peas for this recipe?
Ans: Yes, absolutely! If using frozen peas, you don’t need to soak them in hot water for long. Just rinse them and add them directly to the gravy.
Q2: Is it necessary to roast the onion for the paste?
Ans: While you can use raw onions, roasting one large onion gives the dish that authentic “dhaba-style” smoky flavour. It is highly recommended for the best taste.
Q3: What can I use instead of cashews?
Ans: If you have a nut allergy or don’t have cashews, you can use melon seeds (magaj seeds) or add a tablespoon of fresh cream/malai towards the end of cooking.
Q4: Can I fry the paneer before adding it?
Ans: Yes. If you like a firmer texture, shallow fry the paneer cubes in a little oil with turmeric and chilli powder until golden, then add them to the curry.
Secret Hotel Style Matar Paneer Recipe | Easy Homemade Curry
Ingredients
For the Masala Paste:
- Tomatoes: 1 large chopped
- Onions: 2 small raw + 1 large (sliced and sautéed until golden)
- Coriander Leaves: A handful with stems
- Green Chillies: 2
- Garlic: 1 whole bulb peeled
- Ginger: 1-inch piece
- Cashews: 10 soaked in water
For the Curry:
- Paneer Cottage Cheese: 250g, cubed
- Green Peas Matar: 350g (Fresh or Frozen)
- Oil: 2-3 tbsp
- Cumin Seeds Jeera: ½ tsp
- Bay Leaves Tejpatta: 2 small
- Water: 1 cup Warm
- Butter: 1 cube
- Kasuri Methi Dried Fenugreek Leaves: 1 tsp, crushed
Spice Powders:
- Coriander Powder: 1 tsp
- Cumin Powder: 1 tsp
- Turmeric Powder: ¼ tsp
- Red Chilli Powder: 1 tbsp Mix of spicy and Kashmiri for colour
- Kitchen King Masala: 1 tsp
- Matar Paneer Masala: 1 tsp Optional, e.g., Suhana brand
- Salt: To taste
- Sugar: A pinch to balance acidity
Instructions
Prepare the Peas:
- Boil some water and turn off the heat. Add the fresh green peas to the hot water. Cover and let them soak for 10–15 minutes. This softens them perfectly. (You can add a pinch of salt and sugar to the water to keep them green).
Make the Secret Masala Paste:
- In a blender jar, add the chopped tomato, coriander leaves, raw onions, sautéed onion, green chillies, garlic, ginger, and soaked cashews.
- Blend into a smooth paste without adding extra water (the moisture from the tomato is enough).
Sauté the Masala:
- Heat oil in a pan or kadhai. Add cumin seeds and bay leaves.
- Add the prepared masala paste. Fry on medium heat for about 2 minutes until the raw smell disappears.
Add Spices:
- Lower the flame and add coriander powder, cumin powder, turmeric, red chilli powder, kitchen king masala, and salt.
- Mix well and sauté for another minute.
- (Optional) Add the store-bought Matar Paneer masala and mix.
Cook the Gravy Base:
- Add a splash of water (rinse the blender jar) to the pan. Cover and cook on low heat for 5–7 minutes until the oil starts to separate from the sides.
Add Peas and Water:
- Drain the soaked peas and add them to the masala. Mix well.
- Pour in about 1 cup of warm water to adjust the consistency. Bring the gravy to a boil.
Add Paneer & Simmer:
- Add the paneer cubes to the gravy. (You can lightly fry the paneer beforehand if you prefer, but raw paneer stays softer.)
- Add a pinch of sugar to balance the flavours.
- Cover and simmer on low heat for another 5–7 minutes.
Final Touches:
- Add a cube of butter and crushed Kasuri Methi.
- Cover for 2–3 minutes to let the aroma infuse.
- Serve hot!
