New Delhi: Craving the indulgent flavours of restaurant-style matar paneer but need to feed a crowd? This dhaba-style matar paneer recipe for 20 guests brings the rich, creamy gravy packed with soft paneer cubes and vibrant green peas straight to your kitchen. Perfect for festive gatherings, family dinners, or special occasions, it combines aromatic spices, a silky onion-tomato base, and that signature buttery finish everyone loves. Imagine the sizzle of whole spices, the sweetness of peas mingling with tangy tomatoes, and melt-in-your-mouth paneer – all scaled up for hearty portions without losing authenticity. Whether you’re hosting a party or meal prepping, this foolproof mutter paneer recipe ensures restaurant-quality results every time, earning rave reviews from guests.
Discover why matar paneer remains a timeless favourite in North Indian cuisine, from bustling dhabas to fine-dining menus. This version captures the essence of professional chefs’ secrets, like blanching onions for depth and kasuri methi for earthy aroma. Simple yet elevated, it’s ideal for beginners and pros alike, promising a luscious gravy that clings beautifully to naan or jeera rice. Get ready to impress with this scalable matar paneer dhaba style masterpiece!
Easy homemade Matar Paneer recipe
This restaurant-style matar paneer for 20 guests yields about 20 generous servings, perfect for large events or parties. It uses a sautéed-and-blended masala base for superior flavour, unlike quicker home versions, ensuring a thick, creamy gravy without artificial thickeners. Total prep and cook time is around 1.5 hours, making it efficient for crowds.
Ingredients to make Matar Paneer
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Paneer: 1 kg (cut into ¾-inch cubes; soak in warm water for 20 minutes to keep soft)
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Green peas (matar): 500 g (frozen or fresh boiled; rinse frozen well)
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Onions: 500 g (about 5 large, cubed for purée)
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Tomatoes: 760 g (about 10-12 large, finely chopped)
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Cashew nuts: 120 g (soaked 30 minutes for creaminess; sub with extra cream if nut-free)
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Ginger: 50 g (peeled and chopped)
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Garlic: 40 cloves (about 50 g, chopped)
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Oil or ghee: 140 g (divided for sautéing and frying)
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Whole spices: 4-6 green cardamoms, 2-inch cinnamon, 4 bay leaves, 2 tsp cumin seeds
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Turmeric powder: 4 tsp
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Kashmiri red chilli powder: 6-8 tsp (adjust for heat)
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Coriander powder: 6 tsp
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Garam masala: 4-5 tsp
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Kasuri methi (dried fenugreek leaves): 4 tsp (crushed)
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Salt: 4-5 tbsp (taste and adjust)
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Heavy cream: 200 ml (for finishing; optional but recommended)
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Fresh coriander leaves: 1 large bunch (chopped, for garnish)
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Water: 2-2.5 litres (for gravy consistency)
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Optional: 2-4 green chillies (slit), 2 tsp sugar (to balance flavours)
Quick, easy step-by-step Matar Paneer recipe
1. Prepare the masala base
Heat 70 g ghee/oil in a large pan or two if needed. Sauté whole spices (cardamoms, cinnamon, bay leaves, cumin) for 1 minute until fragrant. Add chopped onions, ginger, and garlic; cook 8-10 minutes until light golden. Stir in tomatoes, cashews, and 2 tsp salt. Cover and cook 10-12 minutes until mushy, adding splashes of water if dry. Cool completely, blend into a smooth purée in batches (add optional yoghurt for tang). Strain if gritty.
2. Cook the gravy
In the same pan(s), heat remaining ghee/oil. Lower heat, add turmeric, chilli powder, coriander powder, and 2 tsp garam masala; stir 1 minute to bloom spices (avoid burning). Pour in purée, sauté 5-7 minutes until thick and oil separates. Add peas and 2 litres water; bring to boil. Simmer partially covered 15-20 minutes until gravy thickens and peas soften.
3. Fry paneer
While gravy simmers, heat 2 tbsp ghee in a non-stick pan. Fry paneer cubes 2-3 minutes per side until golden.
4. Finish and simmer
Stir in kasuri methi, green chillies, sugar, remaining garam masala, and salt to taste. Add paneer cubes gently; simmer 3-5 minutes uncovered. Swirl in cream off-heat for silkiness. Garnish with coriander. Rest 10 minutes for flavours to meld. Serve hot with naan, roti, or rice!
This restaurant-style matar paneer for 20 guests delivers dhaba authenticity at home, with its creamy gravy and balanced spices sure to delight every palate. Perfect for your next gathering – your guests will demand seconds!