11 February, 2017
Shahi Matar Paneer
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