In This article Explained comprehensive guide to preparing a “Restaurant Style” Matar Paneer.
The recipe focuses on creating a rich, creamy gravy that mimics the texture and flavor profile found in professional kitchens.
Recipe Overview
The dish is a classic North Indian curry featuring green peas (matar) and Indian cottage cheese (paneer) in a spiced tomato-onion based gravy.
Ingredients
Main: Paneer (cubed), Green Peas (fresh or frozen).
For the Paste: Onions, Tomatoes, Ginger, Garlic, Cashew nuts (for creaminess).
Whole Spices: Cumin seeds, Cinnamon, Cardamom, Cloves, Bay leaf.
Spice Powders: Turmeric, Red chili powder, Coriander powder, Garam masala, Kitchen King masala (optional).
Finishers: Fresh cream or Malai, Kasuri Methi (dried fenugreek leaves), Fresh coriander leaves, Butter/Oil.
Step-by-Step Instructions
1. Preparing the Base Paste
Sauté chopped onions, ginger, garlic, and cashews in a little oil until the onions turn translucent.
Add chopped tomatoes and cook until soft.
Once cooled, grind this mixture into a very smooth, fine paste. This is the secret to the “restaurant” texture.
2. Sautéing the Paneer
Lightly fry the paneer cubes in a pan with a bit of oil or butter until they are golden brown on the edges.
Tip: Soaking fried paneer in warm water for a few minutes keeps it soft.
3. Making the Gravy
In a kadai (pan), heat oil and butter. Add whole spices (bay leaf, cumin, etc.) until they splutter.
Add the prepared onion-tomato paste and cook on medium heat.
Stir in the spice powders: turmeric, red chili powder, and coriander powder. Sauté until the oil starts to separate from the sides.
4. Simmering
Add the green peas to the masala. If using fresh peas, cook them slightly beforehand.
Add the fried paneer cubes.
Pour in enough water to reach your desired consistency and add salt to taste. Cover and simmer for 5–7 minutes.
5. The Final Touch
Add garam masala and crushed Kasuri Methi for aroma.
Stir in a spoonful of fresh cream or malai to give it a rich, velvety finish.
Garnish with a generous amount of freshly chopped coriander leaves.
Key Takeaways
The Grind: Ensuring the onion-tomato-cashew base is ground perfectly smooth is essential.
Consistency: The gravy should be thick and coating, not watery.
Aromatics: Kasuri Methi added at the end provides that distinct restaurant smell.
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