Matar Paneer recipe- Restaurant style at home
Matar Paneer is one of the most popular dishes in North India, Punjab to be specific. 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.
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.
This Restaurant Style Matar Paneer is;
- Easy and quick to make. Can make it in 30 minutes.
- Perfect for a change from everyday meals.
- Tastes the same as a restaurant but not heavy on the stomach.
- Apt for Sunday special, celebrations, parties, or get-togethers.
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.
Do try the Veg Kholapuri recipe too.
Pro tips for Restaurant style Matar Paneer
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.
Base gravy with onion and tomato is cooked well till they literally melt into a gravy consistency and oil separates.
With this recipe, you will be able to replicate the restaurant-like gravy texture and taste.
Matar Paneer Restaurant style at home
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
- 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
- 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.
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, red chilli powder, coriander powder and kitchen king masala. Saute for 5seconds.
- 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.