Dhaba Style Matar Paneer Recipe

What is ‘Dhaba’?

‘Dhaba’ is a Hindi term used across Northern India for restaurants or eateries on the highway. These local eating joints serve lip-smacking, rustic, regional food without fuss or fancy plating. If you travel across North, West, or Central India, eating at these roadside restaurants called ‘Dha-Ba’ is a must. These highway restaurants serve certain popular dishes like dal makhani, dal tadka, matar paneer, jeera aloo, chicken curry, and tandoori roti.

About Matar Paneer Recipe

When I say ‘Dhaba Style’, I truly mean the spicy, thick, and luscious paneer curry served at any North Indian Dhaba by the roadside. Who says Dhaba-style matar paneer cannot be prepared without artificial colour or flavouring? In this matar paneer recipe, none of these is used, and yet the result is gratifying. This requires time and patience, unlike my other quick and easy paneer recipes. The roasting of masala for the curry is a time-consuming process that cannot be done in haste. If you are looking for a matar paneer curry in a hurry, try my pressure cooker matar paneer. Or you can get hands-on my debut cookbook The 100 Best Curries, where I have a dedicated chapter called Curry in a Hurry with vegetarian recipes in under 30 minutes.

My Tried and True Tips

Use the best available ripe and red tomatoes for the gravy. They give an excellent taste and colour to the dish.
Stick to either Kashmiri red chilli powder or Deggi Mirch Powder for this Dhaba-style matar paneer recipe. These two are known for imparting a rich colour to the dishes.
Adding roasted gram flour thickens the curry and gives it a restaurant-like consistency. But only a tablespoon is sufficient to make a perfect matar paneer.
Mustard oil or ghee is ideal for making any Dhaba-style rich gravy. I have used mustard oil in this recipe.
Frying paneer for the gravy is optional. Many people like fried cottage cheese cubes in their gravy, but I prefer the opposite. And I don’t think frying paneer contributes to the taste or texture of the dish.
You can use fresh or frozen green peas for making this paneer curry. If you are using frozen peas, thaw them before adding them to the curry.

Serving Suggestion

Matar Paneer is an Indian main course dish with a delicious gravy. Serve it with: Naan, Tandoori Roti, or Chapati Basmati Rice Jeera Rice Saffron Pulao