We’ve always been fans of Dishoom’s Matar Paneer – a vibrant Indian curry that pairs creamy paneer cheese with sweet green peas in a spicy tomato sauce. It’s the kind of dish that’ll transport you straight to the bustling streets of Mumbai right from your kitchen.
Drawing inspiration from the iconic Dishoom restaurants in London this recipe captures the essence of traditional North Indian flavors with a modern twist. We’re excited to share our take on it so you can whip up this comforting favorite at home.
Ingredients
In our Dishoom-inspired Matar Paneer recipe, we gather fresh, vibrant ingredients that bring the authentic North Indian flavors to your kitchen. These components, ordered as they appear in the cooking process, ensure a seamless preparation of this creamy, spiced curry featuring soft paneer and sweet green peas.
For the Base and Aromatics
- 2 tablespoons vegetable oil or ghee: Used for tempering spices, heat this in a pan to release its rich, nutty aroma.
- 1 teaspoon cumin seeds: Toast these whole seeds first to infuse the oil with their warm, earthy essence.
- 1 large onion, finely chopped: Provides a sweet foundation; chop finely for even cooking and to blend smoothly into the sauce.
- 2 garlic cloves, minced: Freshly minced for a pungent kick that enhances the dish’s depth.
- 1-inch piece of ginger, grated: Grate this just before use to capture its zesty, spicy notes that awaken the flavors.
For the Sauce and Main Components
- 3 medium tomatoes, diced: Choose ripe, juicy ones for a tangy base; dice them to help them break down quickly into a luscious sauce.
- 1 teaspoon ground turmeric: Adds a golden hue and subtle bitterness; stir in early for even distribution.
- 1 teaspoon ground coriander: Brings a citrusy warmth; we recommend toasting it lightly if using whole seeds for extra flavor.
- 1 teaspoon red chili powder: Adjust to taste for heat; this creates the spicy backbone of our Dishoom Matar Paneer.
- 1 cup green peas (fresh or frozen): Add these sweet, vibrant peas towards the end to keep their bright color and texture intact.
- 200 grams paneer, cubed: Use firm, fresh paneer cut into 1-inch cubes; it absorbs the sauce beautifully for a creamy finish.
Finishing Touches
- 1 teaspoon garam masala: Sprinkle this at the end for a fragrant, complex spice blend that elevates the dish.
- 1/2 cup heavy cream or yogurt: Stir in for a silky smoothness; opt for full-fat for the creamiest results in our take on this classic.
- Salt, to taste: Season throughout to balance the spices and enhance the natural sweetness of the peas and tomatoes.
- Fresh cilantro, chopped: Garnish with a handful for a fresh, herbaceous contrast that ties together the Dishoom-inspired essence.
Required Tools and Equipment
To seamlessly transition from preparing our vibrant ingredients for this Dishoom-inspired Matar Paneer, we need the right tools and equipment to ensure efficient cooking and authentic results. Having the proper gear on hand allows us to handle the chopping, blending, and simmering steps with precision, maintaining the dish’s creamy texture and bold flavors.
Essential Kitchen Tools
We recommend the following key tools for this recipe, organized by their primary use in the process:
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp knife is crucial for chopping onions, garlic, ginger, and tomatoes into fine pieces. This ensures even cooking and releases the aromatic essences that form the base of our curry.
- Heavy-Bottomed Pan or Skillet: Opt for a medium-sized, heavy-bottomed pan (at least 10 inches in diameter) to sauté spices and simmer the sauce. Its even heat distribution prevents burning and helps achieve the perfect creamy consistency.
- Blender or Food Processor: A high-speed blender or food processor is essential for pureeing the onion-tomato mixture into a smooth paste, which forms the heart of the spicy sauce.
- Spatula or Wooden Spoon: Use a heat-resistant spatula or wooden spoon to stir ingredients gently, preventing the paneer and peas from breaking apart while building layers of flavor.
- Measuring Cups and Spoons: Accurate measurements are key for our spices and liquids, so reliable measuring cups and spoons help us balance the turmeric, coriander, and other seasonings without guesswork.
Additional Equipment for Efficiency
For a smoother cooking experience, consider these supportive items:
- Medium Mixing Bowl: Ideal for marinating or holding prepped ingredients like cubed paneer and green peas before they join the pan.
- Ladle or Serving Spoon: A sturdy ladle makes it easy to serve the finished Matar Paneer, ensuring we capture every bit of the rich, creamy sauce.
By equipping ourselves with these tools, we can execute each step of the recipe confidently and efficiently, elevating our homemade version to match the iconic Dishoom style.
Instructions
Now that we have gathered our vibrant ingredients and essential tools, let’s walk through the steps to craft our flavorful Dishoom Matar Paneer. We’ll ensure each phase builds on the last for an authentic, creamy curry that captures North Indian essence.
Prep the Ingredients
Before we begin cooking, we take a moment to prepare our ingredients for efficiency. Start by finely chopping 2 medium onions, 4 garlic cloves, and a 2-inch piece of ginger—these form the aromatic base that infuses the dish with depth. Next, dice 4 ripe tomatoes into small pieces for the masala, and cube 200 grams of paneer into 1-inch pieces to ensure even cooking. Thaw 1 cup of green peas if frozen, and measure out spices like 1 teaspoon turmeric, 2 teaspoons coriander powder, and 1 teaspoon red chili powder. We also recommend having 1 teaspoon garam masala, ½ cup heavy cream or yogurt, and a handful of fresh cilantro ready—this preparation sets the stage for a seamless process, allowing the flavors to meld perfectly.
Make the Masala Base
With ingredients prepped, we start by heating 2 tablespoons of vegetable oil or ghee in a heavy-bottomed pan over medium heat—the sizzle signals the beginning of rich aromas. Add 1 teaspoon cumin seeds and let them crackle for 30 seconds to release their nutty scent. Then, stir in the chopped onions, garlic, and ginger, sautéing for 5-7 minutes until golden and fragrant, filling the kitchen with an irresistible savory aroma. Next, add the diced tomatoes along with turmeric, coriander powder, and red chili powder; cook for another 5 minutes until the mixture softens into a thick paste. For a smooth base, transfer to a blender and puree until velvety, creating the hearty masala that forms the heart of our Dishoom Matar Paneer—this step ensures a creamy texture that coats every bite.
Cook the Peas and Paneer
Once the masala base is ready, return it to the pan over medium heat and stir in 1 cup of green peas, letting them cook for 2-3 minutes to absorb the spicy flavors and turn vibrant green. Gently add the cubed paneer, folding it into the masala to coat evenly—the paneer softens slightly, offering a delightful contrast of tender cheese against the peas. Cook for 4-5 minutes, stirring occasionally to prevent sticking, until the paneer is heated through and infused with the masala’s warmth. At this point, the dish begins to come alive with layers of texture and taste, making our Dishoom Matar Paneer irresistibly comforting.
Simmer and Finish
To elevate the flavors, sprinkle in 1 teaspoon garam masala and stir well, then pour in ½ cup heavy cream or yogurt to create a luscious, creamy sauce—the mixture simmers gently, releasing an enticing blend of spices that makes the curry rich and silky. Reduce the heat to low and let everything simmer for 5-7 minutes, allowing the ingredients to meld and the sauce to thicken slightly. Finally, season with salt to taste and garnish with freshly chopped cilantro for a burst of freshness. This final touch ensures our Dishoom Matar Paneer is perfectly balanced, ready to serve with warm naan or rice for a satisfying meal.
Make-Ahead and Storage Tips
To help you enjoy our Dishoom-inspired Matar Paneer recipe with minimal fuss, we recommend planning ahead and storing properly. This ensures the vibrant flavors of the creamy paneer, sweet green peas, and spicy tomato sauce remain intact for later enjoyment.
Make-Ahead Tips
Preparing Matar Paneer in advance allows the spices to meld beautifully, enhancing the authentic North Indian taste. Here’s how we suggest doing it:
- Chop and prep ingredients early: We advise chopping onions, garlic, ginger, and tomatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator to keep them fresh and ready for sautéing.
- Make the masala base ahead: Prepare the masala by sautéing cumin seeds, onions, garlic, ginger, and spices, then puree it as per the recipe steps. This base can be made 1-2 days ahead and refrigerated in a sealed jar, saving time on the day you cook.
- Pre-cook the peas and paneer: Blanch the green peas and lightly fry the paneer cubes a day before. Store them separately in the fridge—peas in a covered bowl and paneer on a paper-lined plate to maintain their texture.
- Assemble the dish partially: If you’re short on time, cook the full Matar Paneer up to the point of adding garam masala and cream or yogurt. Cool it completely, then refrigerate for up to 48 hours before finishing and reheating.
Storage Tips
Proper storage preserves the rich, creamy texture and bold flavors of your Matar Paneer. We emphasize using airtight containers to prevent oxidation and maintain freshness.
| Storage Method | Duration | Key Notes |
|---|---|---|
| Refrigeration | 3-4 days | Store the cooled dish in an airtight container in the fridge. Ensure the surface is covered with a thin layer of cream or yogurt to prevent drying and retain the sauce’s silky consistency. |
| Freezing | Up to 2 months | Portion the Matar Paneer into freezer-safe bags or containers. Label them with the date to track freshness, as freezing helps lock in the spicy tomato sauce’s aroma but may slightly soften the paneer. |
Reheating Instructions
Reheating Matar Paneer correctly ensures it tastes as fresh as when first prepared, with the peas retaining their sweetness and the paneer staying tender.
- In a pan on the stove: We recommend gently reheating over medium heat in a heavy-bottomed pan, stirring occasionally to evenly warm the dish. Add a splash of water or cream if the sauce thickens, and heat for 5-7 minutes until piping hot.
- In the microwave: For quick reheating, place a portion in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring midway. This method works best for smaller servings to avoid uneven heating.
- From frozen: Thaw overnight in the refrigerator first, then reheat as above. Avoid direct microwave thawing to preserve the dish’s creamy texture and prevent the peas from becoming mushy.
Conclusion
We’ve loved sharing this Dishoom-inspired Matar Paneer recipe with you, bringing a taste of North Indian warmth right to your kitchen. It’s more than a meal—it’s a simple way to create comforting flavors that feel authentic and fresh.
Try tweaking it to suit your preferences, and you’ll see how rewarding homemade curries can be. We’re confident this dish will become a favorite in your home too.
Frequently Asked Questions
What is Matar Paneer?
Matar Paneer is a classic North Indian curry featuring soft paneer cheese and sweet green peas in a spicy, creamy tomato sauce. Inspired by Dishoom restaurants in London, this recipe blends traditional flavors with a modern twist, offering a comforting, homemade dish that’s easy to prepare and full of authentic taste.
What ingredients are needed for Matar Paneer?
Key ingredients include vegetable oil or ghee, cumin seeds, onions, garlic, ginger, tomatoes, turmeric, coriander, red chili powder, green peas, paneer, garam masala, heavy cream or yogurt, salt, and fresh cilantro. These create a vibrant, creamy sauce that’s balanced and flavorful.
How do I prepare Matar Paneer?
Start by chopping onions, garlic, ginger, tomatoes, and paneer. Sauté aromatics and spices to make a masala base, then puree it for creaminess. Add peas and paneer, simmer with garam masala and cream, and season to taste. The process takes about 30-40 minutes and results in a rich curry.
What tools are required to make Matar Paneer?
You’ll need a cutting board, sharp knife, heavy-bottomed pan for even cooking, blender or food processor for the masala, and measuring cups and spoons for accuracy. A medium mixing bowl and ladle can also help streamline the process.
Can I make Matar Paneer ahead of time?
Yes, prep ingredients in advance or make the masala base a day ahead to save time. Partially assemble the dish and refrigerate for quick cooking later. This keeps the flavors fresh and makes it convenient for busy days.
How should I store leftover Matar Paneer?
Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water to maintain the creamy texture and vibrant flavors of the peas and paneer.
What can I serve with Matar Paneer?
Pair it with warm naan, rice, or roti to soak up the sauce. For a complete meal, add a side of yogurt, salad, or pickles. This combination enhances the dish’s comforting, spicy profile and makes it satisfying for lunch or dinner.