Shahi Matar Paneer Recipe

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Shahi Paneer Recipe

Shahi Matar Paneer is a regal and creamy North Indian curry that combines soft paneer cubes and sweet green peas in a rich, aromatic gravy. True to its name Shahi royal, the sauce is a luxurious blend of onions, tomatoes, cashews, and cream, delicately spiced with cardamom, cloves, and saffron. This mildly sweet and savory dish, often garnished with dried fenugreek leaves kasuri methi and a drizzle of cream, is a festive favorite. Best enjoyed with naan, roti, or jeera rice, it brings a touch of indulgence to any meal

Base Gravy Ingredients

2 Tablespoon oil

1 Tablespoon cumin seeds

2 PODS Green cardamom

1 NO black cardamom

1 Inch cinnamon

2 NOS bay leaf

2 NOS large onion (sliced)

4 Medium size tomato (roughly cut)

20-25 Garlic cloves

2 Inch ginger

2 NOS green chili

A large handful coriander stems

A pinch salt

2 NOS Kashmiri red chili

20-25 NOS cashew

As needed hot water

 

Frying Paneer

300-350 Gram paneer

1 Tablespoon oil
As needed warm water
A pinch of salt

Final Cooking

1 Tablespoon oil

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

1 Tablespoon coriander powder

As needed hot water

Salt to taste

Sugar a pinch

1 Cup green peas

As needed hot water

2 Tablespoon fresh cream

1 Tablespoon butter

A pinch garam masala

Roasted Kasuri methi powder a pinch

A handful fresh coriander (chopped)

Step:1

Heat oil in a kadhai or a saucepan , add all the whole spices and let them crackle . Add onions and saute until translucent

Step:2

Then add tomatoes , garlic , ginger , green chilies , coriander stems , salt , red chili , and cashew . Mix well and cook on high flame for 3-4 minutes . Add hot water , cover and cook until the tomatoes turn completely mushy

Step:3

Once cooked , allow the mixture to cool . Completely and blend into a smooth puree using water as needed . Cut paneer into large slabs and shallow fry them in a non-stick pan until lightly golden on both side . Then cut into smaller cubes for serving convenience

Step:4

Soak the fried paneer pieces in warm salted water to keep them soft until ready to use . Heat oil in a kadhai , make a paste by mixing turmeric , red chili , and coriander powder in a little water . Add this spice paste to the oil and cook briefly

Step:5

Add the prepared gravy , season with salt and sugar , and cook for 4-5 minutes on medium flame until the oil separates slightly . Add green peas , cover and cook on low flame until peas are soft . Adjust consistency with hot water if needed

Step:6

Once the peas are cooked , add soaked paneer cubes and gently stir . Add butter , fresh cream , garam masala , roasted kasuri powder , and fresh coriander . Mix well and simmer briefly

Step:7

Your rich and creamy Shahi Paneer Matar Paneer is ready , best served with tandoori roti , naan paratha , or jeera rice

FAQs

1. What makes this curry “Shahi” or royal?

  • The “Shahi” title comes from the rich, creamy, and mildly sweet gravy made with a base of onions, nuts (like cashews or almonds), and dairy cream, yogurt, or malai

  • It is characterized by the use of aromatic whole spices like cardamom and saffron, historically associated with Mughlai cuisine fit for royalty.

2. How do I get a smooth and creamy gravy without it splitting?

  • Cool the Base: Let the cooked onion tomato nut mixture cool completely before blending into a smooth paste.

  • Slow Cooking: After adding the paste, cook the gravy on a low to medium heat. Avoid boiling it vigorously after adding dairy like cream or yogurt.

3. Can I make this recipe without onions and garlic?

  • Yes. For a Jain version, simply omit the onions and garlic.

  • To compensate for the flavor, increase the quantity of nuts in the paste and use a pinch of hing asafoetida while tempering the spices.

4. My gravy tastes bitter. What went wrong?

  • Burnt Spices Nuts If the nuts or spices are fried on too high a heat, they can burn and turn bitter. Always sauté on a low-medium flame.

  • Overcooked Tomatoes: Cooking tomatoes for too long can sometimes develop a slight bitterness. Ensure you are using sweet, ripe tomatoes.

5. Can I prepare the Shahi gravy in advance?

  • Absolutely. The nut and onion-based gravy can be made and stored in an airtight container in the refrigerator for 2-3 days or frozen for a month.

  • Simply reheat the gravy, add fresh paneer and peas, and simmer until heated through before serving.

Video For Shahi Matar Paneer

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