Dhaba Style Paneer Khoya Matar Bhurji Recipe

Dhaba Style Paneer Khoya Matar Bhurji Recipe

10 mins
2-3 people
10 mins



Growing up, there are certain flavors and dishes that etch themselves into the fabric of our memories, forever evoking a sense of nostalgia. For me, one such dish is the Dhaba Style Paneer Khoya Matar Bhurji. The mere mention of it takes me back to the bustling streets of Alwar, where every visit to Mahaveer Dhaba meant indulging in their signature dish. It wasn't just about the taste; it was about the experience, the camaraderie, and the joy of savoring something truly special.


In those formative years, discovering the flavors of this delectable dish was akin to unlocking a treasure trove of culinary delights. The blend of paneer, khoya, and matar, cooked to perfection with aromatic spices, created a symphony of flavors that left an indelible mark on my taste buds.


Now, as I recreate this recipe, I'm transported back to those cherished moments, each bite a reminder of the culinary adventures of my childhood.




Recipe of Dhaba Style Paneer Khoya Matar Bhurji


  • Portions serving: 4-5 pax
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Calories: 251 cal per portion





  • Oil – 3-4 tsp
  • Cumin seeds – 2 tsp
  • Chopped ginger – 2 tsp
  • Chopped green chilli – 2 tsp
  • Onion tomato masala – 2 tbsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – as per taste
  • Deggi mirch powder – ½ tsp
  • Chopped coriander – 3-4 tsp
  • Dried fenugreek powder – 2 tsp
  • Green peas – ½ cup
  • Cashew paste – 2 tsp
  • Khoya – 2 tbsp
  • Fried cashew – 2-3 tsp
  • Grated paneer – 1 cup
  • Chopped coriander – 2 tsp
  • Garam masala – ½ tsp





  1. Heat oil in a pan over medium heat and add cumin seeds. Allow them to crackle, releasing their aromatic flavours, which will form the base of the dish.

  2. Add chopped ginger and chopped green chilli to the pan. Cook them for a while until the ginger becomes fragrant and the green chilli softens slightly, infusing the oil with their pungent and spicy essence.

  3. Introduce the onion tomato masala to the pan. Stir well and let the mixture cook for a while until the onions and tomatoes blend into a smooth and flavorful sauce.

  4. Sprinkle coriander powder, turmeric powder, and salt to taste into the pan. These spices will lend a warm and earthy flavour to the dish, while the turmeric powder imparts a vibrant golden hue.

  5. To add a gentle spiciness and rich colour, incorporate deggi mirch powder. To balance the consistency, add a little water to the pan. Allow the mixture to cook for a while, allowing the flavours to meld.

  6. Add chopped coriander and dried fenugreek powder to the pan, infusing the dish with their fresh and herbaceous notes. Mix well and add a little water, ensuring all the ingredients are well combined.

  7. Now, include the green peas, adding a burst of sweetness and texture to the dish. Add a little water and continue cooking until the peas are tender and well-coated with the masala.

  8. Stir in the cashew paste and khoya, enriching the dish with a creamy and nutty texture. The cashew paste lends a luscious smoothness, while the khoya adds a touch of sweetness.

  9. For an extra crunch and decadence, add fried cashews to the pan, adding a delightful contrast to the softness of the other ingredients.

  10. Gradually add the grated paneer to the mixture, gently incorporating it with the masala. The paneer will absorb the flavours, enhancing its natural taste.

  11. Sprinkle chopped coriander and dried fenugreek leaves to elevate the dish's aroma and freshness.

  12. Finally, add garam masala, a fragrant spice blend that brings depth and complexity to the dish.

  13. Your delectable and aromatic Paneer Bhurji is now ready to be served!




About the Recipe:


The Dhaba Style Paneer Khoya Matar Bhurji is a beloved dish hailing from the vibrant streets of Alwar, Rajasthan. It embodies the essence of Indian comfort food, combining the richness of paneer (Indian cottage cheese) and khoya (reduced milk solids) with the wholesome goodness of matar (green peas). This dish is characterized by its bold flavors and hearty texture, making it a favorite among food enthusiasts across the globe.


Drawing inspiration from the legendary Mahaveer Dhaba, this recipe captures the essence of traditional Indian cooking while adding a touch of innovation. The harmonious blend of spices, combined with the creamy texture of khoya and the freshness of green peas, creates a symphony of flavors that is sure to tantalize your taste buds.


Whether served as a main course or enjoyed as a side dish, the Dhaba Style Paneer Khoya Matar Bhurji is a testament to the culinary heritage of India, inviting you to embark on a gastronomic journey like no other.



Cooking Tips:


  1. Preparation is Key: Ensure all ingredients are chopped and measured before you start cooking to streamline the process.
  2. Balancing Spices: Adjust the amount of spices according to your taste preferences. Start with a smaller quantity and add more as needed.
  3. Texture Matters: Cook the paneer, khoya, and matar until they are tender yet retain their texture for the perfect mouthfeel.
  4. Tempering Technique: Master the art of tempering to infuse the dish with layers of flavor. Heat the spices in oil until fragrant to unlock their full potential.
  5. Garnish with Finesse: A final sprinkle of fresh herbs like coriander leaves and kasuri methi adds a burst of freshness and aroma to the dish.



Pairing Guide:


  • Breads: Serve with hot and fluffy naan, roti, or paratha for a classic pairing.
  • Rice: Pair with steamed basmati rice or jeera rice for a satisfying meal.
  • Salad: Balance the richness of the dish with a crisp and refreshing cucumber-tomato salad dressed with lemon juice and chaat masala.




Frequently Asked Questions about Dhaba Style Paneer Khoya Matar Bhurji:


  1. Is paneer khoya matar bhurji a spicy dish?

    • The spice level can be adjusted according to personal preference. You can increase or decrease the amount of green chilies and red chili powder accordingly.
  2. Can I substitute khoya with anything else?

    • While khoya adds richness and creaminess to the dish, you can substitute it with cream or milk powder for a similar texture.
  3. Can I use frozen peas instead of fresh ones?

    • Yes, frozen peas can be used as a convenient alternative. Simply thaw them before adding to the dish.
  4. How long does it take to cook paneer khoya matar bhurji?

    • The dish typically takes around 20-25 minutes to prepare, including chopping and cooking time.
  5. Is paneer khoya matar bhurji a vegetarian dish?

    • Yes, paneer khoya matar bhurji is a vegetarian dish made with paneer (cottage cheese), khoya (milk solids), and matar (green peas).
  6. Can I make paneer at home for this recipe?

    • Yes, homemade paneer can be used for this recipe. Simply boil milk, add lemon juice or vinegar to curdle it, strain the whey, and press the curds to form paneer.
  7. What is the best way to store leftover paneer khoya matar bhurji?

    • Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
  8. Can I add other vegetables to this dish?

    • Feel free to customize the recipe by adding vegetables like capsicum, carrots, or potatoes for extra flavor and nutrition.
  9. Is paneer khoya matar bhurji a traditional Indian dish?

    • While the exact origins of the dish are unclear, it is inspired by the flavors of traditional Indian cuisine found in roadside dhabas (eateries).
  10. What are some variations of paneer khoya matar bhurji?

    • Variations of the dish may include adding spices like garam masala or kasuri methi for additional flavor, or incorporating ingredients like cream for a richer texture.