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Matar Paneer Dhaba style
: A True Punjabi Highway Treat

Name: ~Matar Paneer Dhaba style~: A True Punjabi Highway Treat
Total time: 75 min
Yield: 1
Ingredients: 2 large Onions (thinly sliced) For Onion-Tomato Masala Paste; 3 medium Tomatoes (diced); 1 tbsp Ginger (finely chopped); 1 tbsp Garlic (finely chopped); 2 nos Green chillies (slit lengthwise); 1 tsp Cumin seeds; 1 tbsp Coriander seeds; 250 gms Paneer (cut into 2 cm cubes); 1 cup Green peas (fresh or frozen); 4 tbsp Oil; 2 nos Bay leaves; 1 inch piece Cinnamon stick; 2 nos Cardamom pods; 3 nos Cloves; 1 tsp Kashmiri red chilli powder; 1 tbsp Coriander powder; 1/2 tsp Turmeric powder; 1 tsp Kasuri methi (dried fenugreek leaves); to taste Salt; 1 cup Water; for garnish Fresh coriander leaves; Cookware Needed Heavy-bottomed kadhai or pan; Cookware Needed Blender or mixie jar; Cookware Needed Spatula; Cookware Needed Measuring cups and spoons

75 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Creamy paneer and tender green peas simmer in a spiced onion-tomato gravy in this Dhaba-Style Matar Paneer. Bringing the bold, rustic flavours of roadside eateries straight to the kitchen, it’s a dish that balances comfort with the charm of street food in India. A rich masala of onions, tomatoes, and whole spices finished with paneer, peas, and a pinch of kasuri methi, makes this a cosy, classic Punjabi favourite dish that’s simple to recreate at home.

Ingredients

UNITSIngredients

2 largeOnions (thinly sliced) For Onion-Tomato Masala Paste

3 mediumTomatoes (diced)

1 tbspGinger (finely chopped)

1 tbsp Garlic (finely chopped)

2 nosGreen chillies (slit lengthwise)

1 tspCumin seeds

1 tbspCoriander seeds

250 gmsPaneer (cut into 2 cm cubes)

1 cupGreen peas (fresh or frozen)

4 tbspOil

2 nosBay leaves

1 inch pieceCinnamon stick

2 nosCardamom pods

3 nosCloves

1 tspKashmiri red chilli powder

1 tbspCoriander powder

1/2 tspTurmeric powder

1 tspKasuri methi (dried fenugreek leaves)

to tasteSalt

1 cupWater

for garnishFresh coriander leaves

Cookware NeededHeavy-bottomed kadhai or pan

Cookware NeededBlender or mixie jar

Cookware NeededSpatula

Cookware NeededMeasuring cups and spoons

Follow
Directions

Description - Step 1

Step 1: Prepare the onion-tomato masala paste

Heat 2 tbsp oil in a kadhai. Add sliced onions and fry on medium heat, stirring often, until deep brown and caramelised.
Add ginger, garlic, green chillies, cumin and coriander seeds. Sauté for 2 minutes.
Add tomatoes and cook until soft and mushy. Cool and blend into a smooth paste.

Step 1

Step 1: Prepare the onion-tomato masala paste

15 Minutes

Step 2

Step 2: Temper the whole spices

5 Minutes

Step 3

Step 3: Cook the masala

10 Minutes

Step 4

Step 4: Add peas and paneer

15 Minutes

Plate it up!

Plating Instructions

Spoon the hot Dhaba Style Matar Paneer into a deep serving bowl or copper kadhai for an authentic dhaba-style presentation. You can also serve it in a small cast iron pan to keep it hot and rustic, or in a clay handi for a traditional, earthy feel.

Pairing Instructions

Tear off a piece of hot, flaky laccha paratha and scoop up the creamy matar paneer for a satisfying bite. A side of tangy green chutney and sliced onions adds a sharp, tasty kick. You can also serve it with soft kale paneer stuffed naan — filled with chopped kale and crumbled paneer for extra flavour and texture. To complete the meal, enjoy a glass of cool masala chaas (spiced buttermilk), made with cumin and fresh herbs. It’s refreshing and helps balance the rich curry.

Garnishing Instructions

For serving, you can sprinkle some more kasuri methi and chopped coriander on top to add extra flavour. A few thin strips of ginger and some chopped green chilli also make great garnishes if you like a bit of heat. Finish with a small spoon of fresh cream for a rich, dhaba-style touch