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Mattar Paneer Recipe
"
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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Dishoom

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

Ingredients

Directions

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.
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👨‍🍳Instructions
1
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Dishoom Paneer Matar Recipe", "author": { "@type": "Person", "name": "Peter Martin", "brand": "Once a Chef", "jobTitle": "Chef", "image": "https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/fdf65583-9779-495b-a483-cd47869a82c8/Phoenix_10_Image_Description_A_beautifully_plated_serving_of_m_0.jpg" }, "datePublished": "2024-12-19", "description": "A rich and creamy Indian curry featuring tender paneer cheese and fresh green peas in a perfectly spiced tomato-based sauce, inspired by the famous Dishoom restaurant style.", "prepTime": "PT15M", "cookTime": "PT35M", "totalTime": "PT50M", "keywords": "paneer matar, Indian curry, Dishoom recipe, vegetarian curry, creamy paneer", "recipeYield": "4", "recipeCategory": "Main Course", "recipeCuisine": "Indian", "url": "https://www.grittychef.com/recipes/dishoom-paneer-matar-recipe", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "22 g", "proteinContent": "25 g", "fatContent": "35 g", "saturatedFatContent": "22 g", "cholesterolContent": "75 mg", "sodiumContent": "650 mg", "sugarContent": "15 g", "servingSize": "1 serving" }, "recipeIngredient": [ "400g paneer cheese, cut into 2cm cubes", "300g fresh green peas (or frozen peas, thawed)", "2 medium onions, finely chopped", "4 cloves garlic, minced", "2.5cm piece fresh ginger, grated", "2 medium tomatoes, finely chopped", "2 tsp cumin seeds", "1 tsp coriander seeds, crushed", "1 tsp garam masala", "1/2 tsp turmeric powder", "1 tsp red chili powder (or paprika for milder heat)", "200ml whole milk", "100ml double cream", "3 tbsp ghee (or vegetable oil)", "1 tsp salt, or to taste", "1/2 tsp sugar", "Fresh coriander leaves, chopped for garnish", "1 bay leaf", "2 green cardamom pods, lightly crushed" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Fry paneer", "text": "Heat 2 tablespoons of ghee in a large, heavy-bottomed pan over medium heat. When the ghee is shimmering, gently add the paneer cubes in a single layer. Fry the paneer for 2-3 minutes on each side until golden brown all over. Remove with a slotted spoon and set aside." }, { "@type": "HowToStep", "name": "Temper spices", "text": "In the same pan, add the remaining tablespoon of ghee. Add the cumin seeds and let them splutter for 30 seconds until fragrant. Add the crushed coriander seeds, bay leaf, and cardamom pods. Stir for another 30 seconds until the spices release their aroma." }, { "@type": "HowToStep", "name": "Cook onions", "text": "Add the finely chopped onions to the pan and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and soft. The onions should be well caramelized." }, { "@type": "HowToStep", "name": "Add garlic and ginger", "text": "Add the minced garlic and grated ginger to the onions. Stir continuously for 1-2 minutes until the raw smell disappears and the mixture becomes fragrant." }, { "@type": "HowToStep", "name": "Add dry spices", "text": "Add the turmeric, red chili powder, and half the garam masala to the pan. Stir for 30 seconds until the spices are well combined with the onion mixture." }, { "@type": "HowToStep", "name": "Cook tomatoes", "text": "Add the chopped tomatoes along with the salt and sugar. Cook for 8-10 minutes, stirring regularly, until the tomatoes break down completely and the mixture becomes thick and paste-like." }, { "@type": "HowToStep", "name": "Add milk", "text": "Pour in the milk gradually while stirring continuously to prevent curdling. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly." }, { "@type": "HowToStep", "name": "Cook peas", "text": "Add the green peas to the pan and simmer for 5 minutes if using fresh peas, or 2-3 minutes if using frozen peas. The peas should be tender but still have a slight bite to them." }, { "@type": "HowToStep", "name": "Add paneer and cream", "text": "Gently fold in the fried paneer cubes, being careful not to break them. Add the double cream and the remaining garam masala. Simmer for 3-4 minutes, allowing the paneer to absorb the flavors." }, { "@type": "HowToStep", "name": "Season and serve", "text": "Taste and adjust the seasoning. Remove the bay leaf and cardamom pods. Garnish generously with fresh chopped coriander and serve immediately with warm naan bread, basmati rice, or chapati." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-02", "reviewBody": "This paneer matar recipe is absolutely divine! The creamy sauce and perfectly spiced paneer remind me exactly of Dishoom. My family keeps asking me to make it again and again.", "name": "Authentic Dishoom Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Romano", "datePublished": "2024-04-08", "reviewBody": "Never thought I could recreate restaurant-quality paneer at home, but this recipe proved me wrong. The step-by-step instructions were perfect and the result was incredibly delicious.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maya Chen", "datePublished": "2024-04-15", "reviewBody": "The balance of spices in this curry is phenomenal. The paneer was perfectly golden and the peas added such a lovely texture. This is now my go-to Indian curry recipe.", "name": "Perfect Spice Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "James O'Brien", "datePublished": "2024-04-22", "reviewBody": "Made this for a dinner party and everyone was impressed. The creamy sauce was rich without being too heavy, and the paneer had that perfect golden exterior. Absolutely fantastic!", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Zahra", "datePublished": "2024-04-28", "reviewBody": "I've tried many paneer matar recipes but this one is by far the best. The technique of frying the paneer first makes such a difference, and the sauce is incredibly flavorful and authentic.", "name": "Best Paneer Matar Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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