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Make hotel-style matar paneer at home, with this recipe you will get restaurant-like taste in every bite.

Samira Vishwas | August 7, 2026 9:24 AM CST

Matar Paneer Recipe: Matar Paneer is one of the most popular and beloved dishes in North Indian cuisine. Whether it’s a wedding party, a family dinner, or a special weekend lunch, Matar Paneer is a staple on the menu for almost every special occasion. However, when made at home, it often lacks the thick, creamy, and spicy flavor that people expect from restaurants.

If you want to make restaurant-style matar paneer at home, a few simple cooking tips and the right spices can enhance the flavor of your meal exponentially. The special feature of this recipe is that the gravy’s color, taste, and aroma are truly restaurant-style. Let’s learn the easy method for making hotel-style matar paneer.

Ingredients for making Matar Paneer

250 grams paneer (cottage cheese) (cut into square pieces)
1 cup green peas
3 large tomatoes
2 medium onions
8-10 nuts
1 tablespoon ginger-garlic paste
2 green chillies
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 bay leaf
1 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon Kasuri Methi
2 tbsp fresh cream
Salt to taste
Coriander leaves for garnishing

How to make Matar Paneer

Prepare the gravy:
Boil onions, tomatoes, and cashews lightly. Once cooled, blend them in a mixer to form a smooth paste. This paste will give the gravy its consistency and restaurant-like taste.

Fry the spices.
Heat oil or ghee in a pan. Add cumin seeds and bay leaves. Then add the ginger-garlic paste and fry until lightly golden. Now add the prepared onion-tomato paste and cook for 6–8 minutes.

Stir in the spices,
then add turmeric, red chili, coriander powder, and salt, and cook until the oil separates from the spices. This improves both the flavor and color of the gravy.

Add the peas and paneer.
Now add the boiled peas and cook for 2 minutes. Then add the paneer pieces and hot water as needed and let it cook on low heat for 5-7 minutes.

The final hotel-style touch:
Add the crushed kasuri methi leaves (kasuri methi) in your palms. Stir in fresh cream and garam masala, and cook for 2 minutes. Serve hot, garnished with coriander leaves.

Follow these tips to get restaurant-like taste

Be sure to add cashew nuts or a little cream to the gravy.
Adding Kasuri Methi after crushing it with hands enhances the aroma.
Soak the paneer in lukewarm water for 10 minutes before using it, this will keep it soft.
Fry the spices well on low flame.
Adding a little cream at the end makes the gravy rich and creamy.