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11 February, 2017

Shahi Matar Paneer

Posted in : north indian curry, Veg Gravy on by : nrdubey Tags: , ,

Date- 29.1.2017


Preparation time – 10 minutes

Cooking time – 20 minutes

Recipe type- main

Cuisine – north Indian






Paneer / cottage cheese – 150 – 200 g, cut into cubes, use freash and soft paneer

Matar / green peas – ½ – ¾ cup

Onion (medium) – 1, roughly chopped

Ginger –  1 inch

Garlic clove (medium) – 4-5

Tomato (medium) – 1, chopped

Cashew nuts– 6-7

Red chili powder – ½ tsp or adjust to according to your taste

Turmeric – 1/2 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Kasuri methi – 1 tsp

Malai / fresh cream – 1 tbsp

Oil / butter (melted) – 3-4 tbsp

Salt – as per taste

Water – ¾ cup


Whole garam masala

Bay leaf – 1

Clove – 3

Green cardamom / elaichi – 3






 In a kadai or pan heat 2 tbsp oil or melted butter.

When oil or butter is medium hot add chopped ginger and garlic, along with roughly chopped onion.

Fry them for a minute at medium flame or fry until the raw smell goes off.

Now add chopped tomato and salt, stir nicely then cover it up with the lid and cook for a minute or two. After some time, tomato gets mushy, now turn off the heat.

Transfer this mixture to the plate and allow it to cool down.

When mixture comes to the room temperature, transfer it to the blender and add 6-7 cashew nuts, blend it to the very fine paste. Add some water if needed. Keep it aside.

Again heat 1 tbsp of oil or butter in the same kadai (washed with water).

Add whole garam masala (bay leaf, clove and green cardamom), allow them to cretacle.

Now add blended paste and also add red chili, turmeric, coriander, garam masala and kasuri methi. Cook for few seconds then add green peas, stir to mix and then cover it with the lid. Cook the green peas at low flame for 5 minutes.

After 5 minutes open the lid, add ¾ cup of water. Bring it to boil then again cover it with lid, turn the heat at low and cook for 6-7 more minutes.

After 6-7 minutes, green peas is cooked, here add 1 tbsp fresh cream or malai, stir.

Finally, add 150 -200 g paneer cubes, just wait for 4-5 seconds and turn off the heat. (here if you want add some chopped coriander leaves)

So our shahi matar – paneer is ready. Serve it hot with and Indian bread of your choice.


Step by step method with pics


Heat 2 tbsp of butter or oil


Fry chopped onion, ginger and garlic for a minute


Add sliced tomato and salt, stir


Cover it up with the lid and cook for 2-3 minutes over low heat


After 2 minutes tomato is mushy, turn off the heat and let the mixture cools down compeletly


Take it in a blender and add cashew


Grind to smooth paste


Again heat a tbsp of butter and oil, add whole dry spices


Add grinded paste and also add red chili, turmeric, coriander powder, garam masala and kasuri methi, fry over medium heat for few seconds


Add green peas and mix


Cover it up with the and cook for 5-6 minutes over low heat


Add water, bring it to boil then cook for 5-6 minutes at low heat


Finally add paneer


Add cream or malai, stir then turn off the heat (here if you want add chopped coriander leaves )


Shahi matar – paneer is ready

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