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Perfectly spiced creamy tomato base!|Paneer melts beautifully in sauce!|Kids actually ate their vegetables!|Better than our local restaurant!|Freezes wonderfully for busy weeknights!|Rich gravy coats everything perfectly!|Fresh peas add lovely sweet pop!|Making double batch next time!
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Mattar Paneer Recipe
How to make authentic mattar paneer recipe with creamy tomato gravy. Quick and easy Indian paneer curry recipe with green peas. Learn how to cook restaurant-style mattar paneer at home with simple ingredients and traditional spices.
Prep
15 mins
Cook
25 mins
Serve
4
Kcal
320
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g paneer, cut into 2cm cubes</li><li class="ingredients-single-item">200g frozen green peas</li><li class="ingredients-single-item">2 medium tomatoes, pureed</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2cm piece fresh ginger, grated</li><li class="ingredients-single-item">2 green chillies, finely chopped (deseed for less heat)</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">1/2 tsp ground turmeric</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1/2 tsp red chilli powder</li><li class="ingredients-single-item">2 tbsp vegetable oil or ghee</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">Fresh coriander leaves, to garnish</li><li class="ingredients-single-item">1 tbsp single cream (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the paneer cubes in a single layer and fry for about 2-3 minutes on each side until they develop a light golden crust all around. Don't overcrowd the pan — work in batches if needed. Remove the paneer and set aside on kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In the same pan, add the remaining oil or ghee. Add the diced onion and cook over medium heat for 5-6 minutes, stirring often, until it turns soft and translucent with golden edges. Add the garlic, ginger, and green chillies, then stir for another minute until everything smells amazing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the ground cumin, coriander, turmeric, and chilli powder to the pan. Stir the spices through the onion mixture for about 30 seconds until they're fragrant and everything is evenly coated. This quick toasting step removes any raw taste from the ground spices.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Pour in the tomato puree and cook for 6-8 minutes over medium heat, stirring regularly. You'll know it's ready when the oil starts to separate from the masala at the edges and the raw tomato smell has been replaced by a rich, deep aroma. Add a splash of water if it starts catching on the base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the frozen peas and warm water to the pan. Stir everything together, bring to a gentle simmer, and cook for 5-6 minutes until the peas are tender and the gravy has thickened to a nice, saucy consistency that coats the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gently fold in the fried paneer cubes and the garam masala. Stir carefully so the paneer doesn't break apart. Let everything simmer together for 3-4 minutes so the paneer absorbs some of that gorgeous spiced gravy. If using cream, swirl it in now.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Taste and adjust the salt and spice levels. Garnish generously with fresh coriander leaves. Serve hot with warm naan bread, roti, or steamed basmati rice. This dish gets even better the next day as the flavours deepen.</li></ol>
FAQ for
Mattar Paneer Recipe
What ingredients are used in Paneer Makhani from Dishoom?
Key ingredients include 400g paneer cheese, 300g green peas, onions, garlic, ginger, tomatoes, cumin seeds, garam masala, turmeric, whole milk, double cream, and ghee for authentic flavour.
How to cook Paneer Makhani from Dishoom at home?
Learn how to cook Paneer Makhani from Dishoom by first frying paneer cubes until golden, then creating a spiced onion-tomato base with aromatic tempering, adding milk and cream for richness, and gently simmering with peas for the perfect creamy curry.
What's the secret to perfectly cooked paneer in Indian curries?
Lightly fry paneer cubes in ghee until golden brown before adding to the curry. This prevents breaking and gives a beautiful colour whilst maintaining the soft, creamy texture that makes paneer so delicious.
How long should you cook the onion base for authentic Indian curry flavour?
Cook onions for 8-10 minutes until golden brown and well caramelised. This creates the sweet, rich base essential for restaurant-quality Indian curries and prevents any raw onion taste in the final dish.
What's the difference between garam masala and other Indian spice blends?
Garam masala is a warming spice blend typically containing cardamom, cinnamon, cloves, and black pepper. It's added both during cooking and as a finishing spice to enhance the aromatic complexity of curries.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.