Matar Paneer recipe – Restaurant style at home

Matar Paneer is one of the most popular dishes in North India, Punjab to be specific. The recipe I’m sharing today is restaurant-style Matar Paneer. Learn how to make this dish easily at home. If you love paneer, then this is a must-try recipe.

Matar paneer

What is Matar Paneer?

Restaurant-style Matar Paneer is an intense amalgamation of fresh matar/green peas and paneer cooked in a thick, creamy, delicious gravy made with onion, tomato, cashew nuts.

If fresh green peas are not available, you can use frozen green peas. Just rinse well before use. Green peas and paneer do not take time to cook, which makes this easy and quick to make.

Among all the vegetarian dishes available in restaurants, Paneer has a huge fan base. Even if a non-vegetarian looks for vegetarian options in a restaurant, his/her first choice will be Paneer. Why would anyone not like Paneer? It is firm yet soft, creamy, tastes delicious if cooked in gravy or deep-fried.

Paneer is favorite of all age groups. Apart from being tasty, it is also one of the best sources of veg protein and calcium.

What is restaurant-style?

Ingredients used at home and restaurants are almost the same. But the difference in taste is because of Chef’s imaginations and cooking method.

Restaurant-style usually refers to dishes that have a thick, creamy, and smooth gravy. The secret to the consistency of gravy is the use of cashews, cream, or coconut depending on the type of dish.

Chef uses extra oil, butter, or ghee to make any dish. There is always a layer of fat on the top and sides of the dish.

These are the main two differences when compared to home food.

Though restaurant dishes are complex to make, they take less time from the kitchen to the table. A few years back I did not know the reason, but now because of social media, the secret is no more a secret.

Base gravies are made in advance which reduces the cooking time. Even the vegetables and half cooked. So, all that a Chef has to do is add vegetables in the gravy and cook on high heat till everything blends well. Cooking at high heat, further enhance the taste of the spices.

Use of thoughtful ingredients which combine and define a dish. Kasuri methi is one of the ingredients. Dry roast on low flame and ground to a fine powder.

Matar Paneer recipe

I usually make different types of gravies by following different cooking methods. Today’s recipe of base gravy is made with blanched onions, tomatoes, and cashews. Blanching helps to remove the tomatoes outer skin easily, and gravy gets a smooth silky consistency.

With this Matar Paneer recipe, you will be able to replicate the restaurant-like gravy texture and taste.

This Restaurant Style Matar Paneer is;

Easy and quick to make. Can make it in 30 minutes.

Perfect for a change from everyday meals.

Just like restaurant curries.

Tastes the same as a restaurant but not heavy on the stomach.

Apt for Sunday specials, celebrations, parties, or get-togethers.

Pro tips

Soak paneer in hot water for at least 30 mins. Do not cook paneer in the gravy for a long time, as it will make paneer pieces hard and chewy. For soft texture, add paneer pieces in the end and cook for a maximum of 5 minutes on low flame.

If you use frozen peas, soak them along with paneer.

Cook the onion and tomato base gravy well till they literally melt into a gravy consistency and oil separates.

Matar Paneer

More Restaurant style recipes

Veg Kholapuri recipe

Palak Paneer

Rajma Masala

Mix Veg curry

If you have tried the recipe, I would love to hear back from you. Please rate and comment below. You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe card

Matar paneer

Matar Paneer Restaurant style at home

Author: Santosh Allada
A simple recipe to make restaurant style Matar Paneer at home. The dish is an is an intense amalgamation of fresh matar/green peas and paneer cooked in a thick, creamy, delicious gravy made with onion, tomato, cashew nuts.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Curry, Main Course
Cuisine Indian, North Indian


For Base Gravy

  • 2 medium Onion (cut into 4)
  • 2 medium Tomatoes (make cross on bottom)
  • 8 Whole cashews
  • 1 inch Ginger
  • 4 Garlic pods

Other Ingredients

  • 100 gms Paneer
  • 3/4 cup Green peas (fresh or frozen)
  • 1/2 Onion (finely chopped)
  • 2 tbspn Oil
  • 1 tspn Cumin seeds/Jeera
  • 2 numbers Cardamom/Elachi
  • 4 numbers Cloves/Laung
  • 1 inch Cinnamon/Dalchini
  • 2 Bay leaf
  • 2 tspn Red chilli powder
  • 1/2 tbsp Kashmiri red chili powder (for color)
  • 2 tspn Coriander powder
  • 1/4 tspn Turmeric powder
  • 1 tspn Kitchen King Masala
  • 1 tspn Kasuri Methi powder (dry roast on low flame and grind or crush between the palms)
  • 2 tbspn Milk powder
  • 2 tbspn Cream
  • Salt to taste
  • Coriander leaves


Onion Tomato paste

  • Boil onion, tomato, cashews, ginger and garlic for 5-10mins or till skin of tomatoes separate. Let it cool. Peel the skin and grind to smooth puree.
    Onion Tomato paste

Instructions to make the dish

  • Heat oil in a pan/kadai. When hot, add whole garam masalas and saute till aromatic.
  • Add chopped onions and fry till they start to change color.
  • Turn the flame to low, add turmeric powder, kashmiri red chili powder, red chilli powder, coriander powder, and kitchen king masala. Add little water and saute for a min or two till the oil separates.
  • Add the salt, green peas, and onion tomato puree. On medium flame, saute till water evaporates and oil separates.
  • Next, add milk powder and cream. Give a good mix.
  • Add 1/4th cup hot water. Cover and cook till green peas are cooked.
  • Next, add kasuri methi powder and give a good mix. Add paneer pieces and mix well.
  • Cook for 10seconds more and turn off the flame.
  • Lastly, add coriander leaves and serve hot.


Adjust the spices as per your taste.
If you do not have milk powder, you can add milk and reduce the quantity of water.
If you don’t like whole garam masalas, you can skip them.
Instead, you can add them in hot oil and remove them after aromatic.
Or, add 1/4tspn garam masala in the end, after adding kasuri methi powder.
Also, can add 1/2tsp chat masala for chatpata taste. But, adjust the salt accordingly as chat masala too has salt in it.

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