Matar Paneer recipe is a popular Indian dish. This name comes from green peas & paneer. In many family parties, marriage parties or in festivals it is a favorable dish. If you prefer to eat green in your diet Matar Panner is best. Due to available of peas it is a healthy recipe. Many of us are fan to the taste of Matar Paneer. Let us know how to prepare Matar Panner at home. Follow the steps below & feel free to Share your feedback.
Ingredients
- Green Peas
- Paneer
- Cooking Oil
- Butter
- Turmeric Powder
- Jira Powder
- Cardamom
- Tomatoes
- Onions
- Ginger & Garlics Paste
- Cashew
- Salt as required
- Coriander Leaves
- Dhania Powder
Cooking tips for Matar Paneer recipe
Wash the Knife well. Cut Paneer into small pieces (1cm x 1cm). Keep peas in a plate. Switch on the Gas. Put a Pan. Add some Cooking Oil. When Oil get heat put Chopped Onion. Fry this. After 5 minutes add Ginger & Garlic paste. Add Chopped Tomato, a little turmeric Powder & Salt as required. Keep frying.
Some 5 minutes later add Dhania Powder & Jira Powder. Fry well until masala looks light brown. Here if you are an experienced cooker you can smell the masala. From smell you can know whether it is done or not done.
Now add Green peas. Fry well for 10 minutes. Add Paneer Pieces. Mix all well. Grind Cashew to prepare a paste. Add this in Mixed Panner. Add some little water and cook well for more 10 minutes. At-last put 2 spoons butter & few Coriander Leaves. With this your Matar Paneer recipe is ready to Serve.
1. Preparing the Base Gravy
1. Soak Cashews: Soak cashew nuts in warm water for 15-20 minutes. Drain and blend into a smooth paste. 2. Sauté Onions: Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Once fragrant, add chopped onions and sauté until golden brown. 3. Add Ginger-Garlic Paste: Stir in grated ginger and minced garlic. Cook until the raw smell disappears. 4. Tomato Puree: Add tomato puree and cook until the oil separates from the mixture. 5. Spices: Mix in turmeric, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes. 6. Blend the Mixture: Let the mixture cool slightly, then blend it into a smooth paste with soaked cashews.
2. Cooking the Shahi Gravy
1. Simmer the Base: Return the blended mixture to the pan. Add a little water if the gravy is too thick.
2. Incorporate Yogurt and Cream: Gently whisk in yogurt to avoid curdling, followed by fresh cream. Simmer on low heat for 5 minutes.
3. Add Peas and Paneer: Stir in peas and paneer cubes. Let them cook for 3-4 minutes without overcooking the paneer.
4. Finish with Garam Masala and Kasuri Methi: Sprinkle garam masala and crushed kasuri methi. Cover and let the flavors meld for 2 minutes.
3. Garnishing and Serving
– Garnish with fresh coriander leaves and a drizzle of cream. – Serve hot with naan, roti, or jeera rice.
Tips for Perfect Shahi Matar Paneer
– Paneer Handling: Lightly fry paneer cubes in ghee before adding to the gravy to prevent them from crumbling.
– Creaminess: For a richer texture, increase the amount of cashew paste or cream.
– Spice Level: Adjust red chili powder to taste.
– Fresh Ingredients: Use fresh peas and homemade paneer for the best flavor.
Conclusion
Shahi Matar Paneer is a dish that elevates everyday ingredients into a feast fit for royalty. Its creamy, aromatic gravy and tender paneer make it a favorite among both casual diners and culinary enthusiasts. By following this detailed guide, you can recreate this classic Mughlai dish in your kitchen and impress your family and guests with its rich, flavorful taste.
Serve it with Butter Naan.
