Shahi Matar Paneer

Name: Shahi Matar Paneer
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 200 gms. paneer cubes; 1/2 cup green peas; 3-4 tbsp. oil; 1 " cinnamon stick; 2-3 green cardamoms; 4 cloves; 2 bay leaves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; as required salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tbsp. roasted coriander-cumin powder; 1 tbsp. shahi paneer masala; 1 tsp. kasuri methi, crushed; 2 tomatoes; 10-12 cashew nuts; 2 green chilies; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nov #w4 - Shahi Matar Paneer needs no introduction. So when green peas is in abundance during winter season, you need to try this very popular Mughlai style Matar Paneer in a rich cashew nut-tomato gravy. This gives a royal touch to the dish. Hence the name 'Shahi'.

It is a restaurant style party recipe apt for any special occasion. It can be prepared in many ways. So this is my version of this yummy recipe. You can make it dry or with gravy depending on your personal preference. It is a perfect side dish to jeera rice, plain biryani, naan, tandoori roti or chapatti.

Bethica Das @kitchen_flavours

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Ingredients

20 minutes

2-3 servings

200gms. paneer cubes
1/2 cupgreen peas
3-4 tbsp.oil
1" cinnamon stick
2-3green cardamoms
4cloves
2bay leaves
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
as requiredsalt to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tbsp.roasted coriander-cumin powder
1 tbsp.shahi paneer masala
1 tsp.kasuri methi, crushed
2tomatoes
10-12cashew nuts
2green chilies
1 tsp.coriander leaves, chopped

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Steps

20 minutes

1

Blend the tomatoes, cashew nuts and green chilies into a smooth paste. Keep aside.
2

In a small bowl, mix together the ginger-garlic paste, all the dry spices and some water. Keep aside.
3

Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Sauté for a few seconds.
4

Add the onion and sauté till light brown. Now add the spice paste and continue to sauté till the oil separates.
5

Add the green peas and cook for 1-2 minutes. Now add the tomato-cashew paste and mix everything well. Cook till the oil separates.
6

Time to add the paneer, kasuri methi and 1/2 cup water. Cover and simmer till the gravy thickens and the oil separates.
7

When done, switch off the flame. Garnish with coriander leaves and a pinch of shahi paneer masala. Serve with naan, tandoori roti, jeera rice or plain biryani.