Matar Paneer Restaurant Style

Ingredients

• 400 grams Paneer (cut into 1‑2 cm cubes)
• 120 ml Vegetable Oil (high smoke‑point oil (e.g., sunflower or canola))
• 2 tablespoons Whole Spices Mix (blend of long black pepper, small cardamom, large cardamom, clove, bay leaf; freshly ground)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 handful Fresh Coriander Leaves (roughly chopped)
• 2 tablespoons Besan (Gram Flour) (to brown for thickening)
• 2 large Onion (grated)
• 1 tablespoon Sugar (helps onions brown quickly)
• 2 tablespoons Coriander Powder
• 1 tablespoon Kashmiri Red Chili Powder (mild, bright red)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Roasted Cumin Powder
• 0.25 teaspoon Pav Bhaji Masala
• 0.25 teaspoon Garam Masala
• 1 cup Full‑Fat Yogurt (plain, not sour)
• 2 cups Water (room temperature, divided)
• 1 tablespoon Ginger‑Garlic Paste
• 0.5 cup Tomato Puree (homemade or canned)
• 6 tablespoons Maggi Ketchup (Sweet & Hot) (adjust to taste)
• 1 tablespoon Mustard Oil (adds pungent flavor)
• to taste Salt
• 2 Green Chilies (finely chopped)
• 3 tablespoons Cashew Paste (soak cashews, blend with a little water)
• 0.5 cup Fresh Cream (optional; can replace with milk)
• 1 cup Khoya (Milk Solids) (grated; can substitute with milk powder (2 tbsp) + 2 tbsp butter)
• 0.25 cup Frozen Peas (thawed and drained)
• 2 pinches Garam Masala (finishing) (add at the end for aroma)

Instructions

1. Heat Oil and Fry Paneer

   Add 120 ml oil to the kadhai, heat on high until it just begins to smoke. Gently add the paneer cubes and fry until golden brown on all sides, about 4‑5 minutes. Remove with a slotted spoon and set aside on paper towels.

   Time: PT6M

2. Prepare Whole Spice Mix

   In a spice grinder, combine long black pepper, small cardamom, large cardamom, clove, and bay leaf. Grind to a fine powder (about 2 tablespoons). Set aside.

   Time: PT3M

3. Sauté Whole Spices

   Reduce heat to medium. Add the freshly ground whole spice mix to the hot oil and stir for 30 seconds until fragrant.

   Time: PT1M

4. Add Kasuri Methi and Coriander Leaves

   Stir in 1 tablespoon crushed kasuri methi and the handful of chopped coriander leaves. Cook for another 30 seconds.

   Time: PT1M

5. Brown Besan

   Add 2 tablespoons besan to the pan, stirring continuously for 2 minutes until it turns light golden. This helps thicken the gravy later.

   Time: PT2M

6. Grate Onions and Sweeten

   Add the grated onions and 1 tablespoon sugar. Sauté on medium‑high heat, stirring frequently, until the onions turn deep golden brown, about 6‑7 minutes.

   Time: PT7M

7. Add Ground Spices

   Stir in coriander powder, Kashmiri red chili powder, turmeric, chaat masala, roasted cumin powder, pav bhaji masala, and garam masala. Cook for 1 minute.

   Time: PT1M

8. Incorporate Yogurt and Water

   Lower the heat to medium‑low. Add 1 cup full‑fat yogurt, whisking continuously to prevent curdling. Then pour in 1 cup warm water, stirring to combine.

   Time: PT3M

9. Add Ginger‑Garlic Paste

   Mix in 1 tablespoon ginger‑garlic paste and cook for 2 minutes until the raw aroma disappears.

   Time: PT2M

10. Add Tomato Puree and Ketchup

    Stir in 0.5 cup tomato puree and 6 tablespoons Maggi sweet‑hot ketchup. Cook for 3 minutes, allowing the mixture to thicken.

    Time: PT3M

11. Finish Base Gravy

    Add 1 tablespoon mustard oil, salt to taste, and 2 finely chopped green chilies. Simmer on medium flame, stirring occasionally, for about 15 minutes until oil begins to separate from the gravy.

    Time: PT15M

12. Enrich with Cream, Cashew Paste, and Khoya

    Stir in 0.5 cup fresh cream, 3 tablespoons cashew paste, and 1 cup grated khoya. Mix well and cook for another 5 minutes.

    Time: PT5M

13. Add Peas and Paneer

    Add the thawed frozen peas and the fried paneer cubes. Mix gently and simmer for 8 minutes, adding a splash of water if needed, until the peas are tender and the paneer is heated through.

    Time: PT8M

14. Final Tempering and Garnish

    Add 2‑3 pinches of garam masala and a final sprinkle of crushed kasuri methi. Stir, turn off the heat, and let the dish rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu (for vegan)
• Instead of Vegetable Oil: Ghee, Mustard oil (for flavor)
• Instead of Whole Spices Mix: Pre‑ground garam masala (less aromatic)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (ground)
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Besan (Gram Flour): All‑purpose flour (will change flavor)
• Instead of Onion: Finely chopped onion
• Instead of Sugar: Honey (use less)
• Instead of Coriander Powder: Cilantro leaves (less intense)
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Chaat Masala: Amchur powder
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Pav Bhaji Masala: Garam masala
• Instead of Full‑Fat Yogurt: Greek yogurt (full‑fat)
• Instead of Ginger‑Garlic Paste: Fresh minced ginger & garlic
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Maggi Ketchup (Sweet & Hot): Tomato ketchup + a pinch sugar
• Instead of Mustard Oil: Ghee
• Instead of Green Chilies: Jalapeño or serrano
• Instead of Cashew Paste: Almond paste
• Instead of Fresh Cream: Whole milk
• Instead of Khoya (Milk Solids): Milk powder
• Instead of Frozen Peas: Fresh peas (blanched)

Equipment Needed

• Kadhai or Deep Frying Pan
• Grater
• Spice Grinder or Mixer
• Measuring Cups and Spoons
• Wooden Spoon or Ladle
• Knife and Cutting Board
• Small Bowl (for cashew paste) (optional)

Critical Steps — Do Not Skip

• Frying paneer in very hot oil without breaking it.
• Ensuring besan is browned properly to avoid raw flour taste.
• Achieving oil separation as the indicator of a cooked gravy.
• Adding frozen peas correctly to avoid hardness.
• Final addition of fried paneer to keep it soft.

Chef Tips from the Video

• Use full‑fat yogurt and cream for authentic richness; low‑fat versions make the gravy thin.
• Kasuri methi added at the end gives a lingering aroma – don’t skip it.
• For a smoky flavor, finish with a drizzle of melted ghee just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Fry paneer a day ahead and store in the fridge; reheat in the gravy.
• Prepare the cashew paste and khoya mixture in advance and keep refrigerated.

Frequently Asked Questions