Shahi Matar Paneer Recipe/How to make Shahi Matar Paneer
Shahi Matar Paneer a preparation of paneer in a thick gravy made up of onions, tomatoes, peas and spices. It is a mainstay of Nepalese Cuisine, Indian cuisine and Punjabi cusine originated in Nepal.
It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi and Nepali word for cottage cheese, and shahi is the Indo-Nepalese-Persian term for royal .
Recipe adapted from Veg Recipes of India
1 lb paneer/cottage cheese
1 cup peas or matar – fresh or frozen
2 cups water
½ tsp turmeric powder/haldi
¼ tsp red chili powder
½ tsp garam masala powder
1 tsp coriander powder
1 tsp kasuri methi
1 tbsp cream
2 tbsp oil
a few coriander leaves for garnishing
salt as required
Ingredients for the masala paste:
3 medium sized ripe red tomatoes, chopped
1 medium to large onion, chopped
1 green chili, chopped
½ inch ginger, chopped
2-3 garlic, chopped
1 tbsp chopped coriander, chopped
5-6 whole cashews, chopped
In a pan, add oil and shallow fry paneer pieces and keep them aside.
Sautee and blend all the ingredients mentioned under masala paste in a blender to a smooth paste. keep aside.
Heat oil or ghee. Add ½ tsp cumin seeds. Add the masala paste.
Fry for 6-7 minutes on a medium flame till the oil separates from the paste.
Add all the dry spice powders, kasuri methi and stir. Add the peas .
Add the paneer cubes and cream. simmer for 2-3 minutes or till the paneer cubes get cooked.
Serve Shahi Matar Paneer with rotis, parathas, naan or rice.