Matar Paneer is a beloved classic in Indian cuisine, known for its rich flavors and comforting texture. This Dishoom-style version takes the traditional dish up a notch by blending vibrant spices with creamy paneer and tender peas. It’s a perfect balance of bold and subtle tastes that makes every bite truly satisfying.
We love how this recipe captures the essence of home-cooked Indian meals while adding a modern twist inspired by the famous Dishoom restaurants. Whether you’re a longtime fan or trying matar paneer for the first time, this dish promises to deliver authentic flavor with an easy-to-follow method. Let’s dive into making a delicious, crowd-pleasing meal that’s perfect for any occasion.
Ingredients
To recreate the vibrant Dishoom Matar Paneer experience at home, we carefully select each ingredient to bring out authentic flavors and rich textures. Below are the categorized essentials for this recipe.
Main Ingredients
- Paneer – 250 grams, cut into 1-inch cubes
- Green peas (Matar) – 1 cup, fresh or frozen
- Onion – 1 large, finely chopped
- Tomatoes – 2 medium, pureed
- Ginger-garlic paste – 1 tablespoon
- Green chili – 1, slit (optional for extra heat)
- Cooking oil – 3 tablespoons (vegetable or mustard oil preferred)
- Water – 1 cup (adjust for gravy consistency)
- Fresh coriander leaves – A handful, chopped
Spice Mix
Our signature Dishoom Matar Paneer spice blend packs warmth and depth without overpowering the dish:
| Spice | Quantity | Notes |
|---|---|---|
| Cumin seeds | 1 teaspoon | For tempering |
| Turmeric powder | ½ teaspoon | Adds color and mild earthiness |
| Red chili powder | 1 teaspoon | Adjust based on heat preference |
| Coriander powder | 2 teaspoons | Essential for fragrant base |
| Garam masala | 1 teaspoon | Finish for aroma and flavor |
| Kasuri methi | 1 teaspoon | Dried fenugreek leaves, crushed |
Garnishes
To elevate the final presentation and flavor, we use:
- Fresh coriander leaves, chopped finely for a bright herbal finish
- A drizzle of cream or yogurt, optional to add creaminess and balance spices
- Lemon wedges served on the side for a fresh zesty kick
This thoughtfully compiled ingredient list ensures each bite of our Dishoom Matar Paneer delivers that comforting yet exciting taste we all crave.
Equipment Needed
To achieve the authentic Dishoom Matar Paneer flavor and texture, having the right equipment is essential. Here is a detailed list of tools we will need:
- Heavy-bottomed pan or skillet: Ideal for even heat distribution while sautéing onions and spices.
- Non-stick saucepan: Perfect for simmering the tomato gravy without sticking or burning.
- Sharp chef’s knife: Essential for finely chopping onions, tomatoes, and coriander.
- Cutting board: For safe and efficient preparation of vegetables and paneer.
- Measuring spoons and cups: Critical for accurate spice and ingredient measurement to balance flavors.
- Mixing bowls: To keep ingredients organized and to marinate paneer if desired.
- Wooden spoon or silicone spatula: For stirring the gravy gently without scratching cookware.
- Colander or sieve: To rinse and drain frozen or fresh peas.
- Grater (optional): For fresh ginger or garlic if using instead of paste forms.
- Serving dish: To plate the Matar Paneer beautifully for presentation.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed pan | Sautéing onions and spices |
| Non-stick saucepan | Simmering tomato gravy |
| Sharp chef’s knife | Chopping vegetables and herbs |
| Cutting board | Vegetable and paneer preparation |
| Measuring spoons and cups | Accurate ingredient measurement |
| Mixing bowls | Ingredient preparation and marination |
| Wooden spoon/silicone spatula | Gentle stirring |
| Colander/sieve | Rinsing and draining peas |
| Grater (optional) | Fresh ginger or garlic preparation |
| Serving dish | Presenting the finished dish |
Having this equipment ready sets us up for a smooth cooking process, ensuring each step in the Dishoom Matar Paneer recipe is executed with precision and care.
Prep Work
Before diving into cooking, meticulous prep work sets the foundation for the rich flavors and textures of our Dishoom Matar Paneer. Let’s get our ingredients primed perfectly to ensure every bite is deliciously authentic.
Preparing the Paneer
- Start by cutting the paneer into uniform cubes about 1 inch in size. This ensures even cooking and an ideal texture.
- For creamier results, lightly soak the paneer cubes in warm water for 10 minutes. This softens them and prevents crumbling when mixed in the curry.
- Drain the paneer carefully and pat dry with paper towels.
- Optionally, lightly pan-fry the cubes in a tablespoon of ghee or oil over medium heat until golden on all sides, about 3 minutes. This step enhances flavor and adds gentle firmness to the paneer.
Soaking and Cooking the Peas
- Use fresh or frozen green peas for the best taste and color.
- If using dried peas, soak them overnight in cold water for at least 8 hours.
- Rinse the peas thoroughly in a colander under cold running water.
- Boil the peas in a pot with enough water to cover for 5-7 minutes until tender but slightly firm.
- Drain and set aside immediately to avoid overcooking, which can cause mushiness.
| Step | Details | Time |
|---|---|---|
| Soaking dried peas | Cover with water, soak overnight | 8 hours+ |
| Rinsing peas | Use cold water until clear | 1-2 minutes |
| Boiling peas | Boil until tender but firm | 5-7 minutes |
| Draining peas | Drain and cool to stop cooking | 2-3 minutes |
Chopping and Grinding
- Finely chop 2 medium onions into small, even pieces to achieve a smooth base for the curry.
- Dice 3 ripe tomatoes into medium chunks for blending later into the sauce.
- Peel and mince 4 garlic cloves and grate about 1-inch piece of fresh ginger.
- For the spice base, grind together 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and a pinch of black pepper to a fine powder using a spice grinder or mortar and pestle.
- Having these ingredients prepped enhances the bold and aromatic profile of the Dishoom Matar Paneer sauce.
Cooking Instructions
Follow these detailed steps to craft an authentic and flavorful Dishoom Matar Paneer that perfectly balances spices, creaminess, and texture.
Making the Masala Base
- Heat 3 tablespoons of oil in a heavy-bottomed pan over medium heat.
- Add 1 teaspoon cumin seeds and let them sizzle until aromatic.
- Incorporate the finely chopped 1 large onion and sauté until golden brown, about 8-10 minutes.
- Stir in minced 3 garlic cloves and grated 1-inch piece of ginger, cooking for 1-2 minutes until fragrant.
- Add diced 2 medium tomatoes and cook down until soft and oil separates from the masala, approximately 8 minutes.
- Mix in the pre-ground spice blend:
| Spice | Quantity |
|---|---|
| Turmeric powder | ½ teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 tablespoon |
| Garam masala | 1 teaspoon |
- Cook the spices with the tomato-onion mixture for 2-3 minutes, stirring consistently to prevent burning.
- Pour in ½ cup of water and simmer for 5 minutes to develop a rich, thick masala base.
Cooking the Peas and Paneer Together
- Gently add 1 cup green peas (fresh, frozen, or boiled if using dried) into the masala.
- Carefully fold in 250 grams cubed paneer that has been soaked or lightly pan-fried for flavor.
- Stir gently to coat the paneer and peas evenly without breaking the paneer cubes.
- Cover and simmer on low heat for 8-10 minutes, allowing the flavors to meld and the peas to become tender.
- Optionally, stir in ¼ cup fresh cream during the last 2 minutes to intensify creaminess and smooth texture.
Adjusting Seasoning and Consistency
- Taste the curry and add salt to preference, typically 1 to 1.5 teaspoons.
- If the masala is too thick, add hot water by tablespoons until you reach your desired consistency — it should be rich but pourable.
- For a final aromatic touch, sprinkle an extra pinch of garam masala and mix gently.
- Garnish with freshly chopped coriander leaves and serve hot with lemon wedges on the side to enhance brightness.
By following these precise steps, we ensure our Dishoom Matar Paneer achieves the perfect balance of spicy, creamy, and fresh flavors, delivering an unforgettable dining experience.
Serving Suggestions
To fully enjoy the Dishoom Matar Paneer experience, pairing it with the right accompaniments is essential. Here are our favorite serving ideas to complement the dish’s rich flavors and creamy texture:
- Steamed Basmati Rice: The fluffy, fragrant grains absorb the vibrant masala sauce perfectly, creating a harmonious bite with every spoonful.
- Indian Breads: Warm naan, roti, or paratha provide an ideal vehicle to scoop up the paneer and peas. We especially recommend buttered naan for added richness.
- Side of Raita: A cool cucumber or mint raita balances the spices with its refreshing, creamy profile, enhancing the overall meal.
- Pickles and Chutneys: Serving a small dish of mango pickle or coriander chutney adds a tangy zest that brightens the palate.
- Garnishes: Finish with a dollop of fresh cream and a sprinkle of chopped coriander leaves. A wedge of lemon on the side allows for a citrusy kick — just squeeze before eating.
| Serving Component | Description | Why It Works |
|---|---|---|
| Steamed Basmati Rice | Light, fluffy | Absorbs masala sauce perfectly |
| Indian Breads (naan/roti) | Warm, soft, buttery | Scoops paneer and peas elegantly |
| Raita | Cool, creamy with cucumber or mint | Offsets the heat and spices |
| Pickles and Chutneys | Tangy and flavorful | Adds contrast and zest |
| Fresh Cream and Coriander | Rich and herbaceous garnish | Boosts creaminess and freshness |
Tip: Serve the Dishoom Matar Paneer piping hot to enjoy the full intensity of the spices and creamy texture. Pairing it with a chilled glass of mango lassi or a mild Indian beer also complements the dish’s complex flavors beautifully.
Make-Ahead Tips
To ensure the Dishoom Matar Paneer recipe is as flavorful and convenient as possible, we recommend these easy make-ahead strategies. Preparing components in advance not only saves time but also allows the flavors to deepen, delivering a richer experience when served.
Prepare and Store the Paneer
- Cut paneer into uniform cubes.
- Soak paneer cubes in warm water for 20 minutes to maintain softness.
- Optionally, pan-fry the cubes in a light oil coating for enhanced texture and browned flavor.
- Store the prepared paneer in an airtight container in the refrigerator for up to 24 hours.
Make the Masala Base Ahead
- Sauté onions, garlic, ginger, and tomatoes with the spice blend according to the main recipe.
- Allow the masala base to cool completely.
- Transfer the masala to a sealed container and refrigerate for up to 48 hours.
- This resting time allows the spices to meld, intensifying the flavor.
Cook and Cool the Peas
- Use fresh or frozen peas, boiled until tender but firm.
- Drain and cool the peas completely before refrigerating.
- Store in an airtight container for up to 2 days in the refrigerator.
Assemble Before Serving
When ready to serve:
- Reheat the masala base over medium heat.
- Add the cooked peas and paneer cubes.
- Simmer gently for 5-7 minutes to combine flavors and warm through.
- Adjust seasoning as needed.
- Garnish with fresh coriander and a squeeze of lemon.
Freezing Guide
| Component | Freezing Duration | Thawing Instructions |
|---|---|---|
| Masala Base | Up to 1 month | Thaw in refrigerator overnight |
| Cooked Peas | Up to 1 month | Thaw at room temperature or microwave gently |
| Paneer Cubes | Not recommended | Fresh paneer preferred for best texture |
Tip: Avoid freezing paneer cubes separately, as it can alter their texture. Instead, freeze the masala base and peas, then combine fresh paneer when cooking.
Implementing these Make-Ahead Tips streamlines your cooking process and helps capture the quintessential Dishoom Matar Paneer taste whenever you crave it.
Storage Instructions
Proper storage of Dishoom Matar Paneer ensures that the dish retains its vibrant flavors and creamy texture for later enjoyment. Here’s how we recommend storing each component and the fully assembled dish:
Storing Cooked Dishoom Matar Paneer
- Allow the Matar Paneer to cool completely at room temperature but do not leave it out for more than 2 hours to prevent bacterial growth.
- Transfer the dish into an airtight container to preserve freshness.
- Refrigerate within 2 hours of cooking.
- Consume within 3 to 4 days for optimal flavor and safety.
- When reheating, warm the dish gently on the stove over medium heat or use a microwave at 70% power to avoid drying out the paneer.
Freezing Guidelines
We advise freezing only the masala base and the cooked peas, not the paneer cubes, as freezing paneer can cause it to become rubbery and lose its creamy texture.
| Component | Freezing Method | Storage Duration | Thawing & Use |
|---|---|---|---|
| Masala Base | Portion into airtight containers or freezer bags | Up to 3 months | Thaw overnight in refrigerator, then reheat on stove |
| Cooked Peas | Store in airtight containers or freezer bags | Up to 3 months | Thaw gently in refrigerator before use |
| Paneer Cubes | Not recommended | N/A | Best used fresh or refrigerated only |
Storing Paneer Cubes
- Store fresh or pan-fried paneer cubes submerged in warm water inside a sealed container.
- Refrigerate and consume within 1 to 2 days.
- Replace the water daily to maintain softness.
Final Tips on Storage
“For the best Dishoom Matar Paneer experience, proper storage not only keeps the dish safe but also preserves the authentic flavors and creamy textures that define this classic.*”
When assembling leftovers, add fresh coriander, a squeeze of lemon, or a small drizzle of cream to refresh the flavors and presentation.
Conclusion
Dishoom Matar Paneer brings together the best of traditional Indian flavors with a modern twist that’s both comforting and exciting. It’s a dish that invites us to savor every bite while appreciating the care and detail behind its preparation. Whether you’re cooking for family or impressing guests, this recipe offers a reliable way to enjoy authentic tastes right at home.
With the right ingredients, equipment, and a bit of patience, we can recreate the vibrant, creamy, and spicy experience that makes this dish so memorable. It’s more than just a meal—it’s a celebration of flavor and tradition that we can share anytime.
Frequently Asked Questions
What is Dishoom Matar Paneer?
Dishoom Matar Paneer is a modern twist on the traditional Indian dish made with paneer (Indian cheese) and green peas cooked in a flavorful spiced tomato-based sauce, inspired by the popular Dishoom restaurants.
What ingredients are essential for making Matar Paneer?
Key ingredients include paneer, green peas, onions, tomatoes, cumin seeds, turmeric powder, garam masala, garlic, ginger, and garnishes like fresh coriander, cream, and lemon wedges.
Can I use frozen peas in Matar Paneer?
Yes, frozen peas work well and are convenient, but fresh peas or soaked dried peas you boil until tender can also be used for a more authentic texture.
How do I prepare paneer for this recipe?
Cut paneer into uniform cubes, soak them in warm water to soften, and optionally pan-fry them for added flavor before adding to the dish.
What equipment is needed to cook Dishoom Matar Paneer?
Use a heavy-bottomed pan for sautéing, a non-stick saucepan for simmering, a sharp chef’s knife for chopping, measuring tools, mixing bowls, a wooden spoon or spatula, colander, and a serving dish.
Can I make parts of Matar Paneer ahead of time?
Yes, you can prepare and store the masala base, cook peas in advance, and keep paneer cubes ready. Reheat and assemble before serving for convenience.
How should I store leftover Matar Paneer?
Store cooled Matar Paneer in an airtight container in the refrigerator for 3 to 4 days. Freeze only the masala base and cooked peas; keep paneer cubes in warm water and consume within 1 to 2 days.
What dishes pair well with Matar Paneer?
Serve Matar Paneer with basmati rice, naan or roti, cucumber or mint raita, pickles, and chutneys. A mango lassi or mild Indian beer complements it nicely.
Is Dishoom Matar Paneer spicy?
It has a balanced flavor that combines warmth from spices without overwhelming heat, making it suitable for most palates.
Can I freeze Matar Paneer?
Freeze only the masala base and cooked peas. Paneer cubes freeze poorly and lose texture, so it’s best to store them fresh or refrigerated in warm water.