Paneer is my best bet when I am out of fresh vegetables and want to make a quick yet delicious meal. This is exactly what happened today afternoon. I had a sudden guest and nothing but paneer came to my mind first thing and I made this Shahi Matar Paneer along with a raita, peas pulao and paratha and lunch was sorted. This dish is quite easy to make is quite a crowd pleaser. Chunks of paneer slightly fried and simmered in a rich and creamy gravy along with a slight change of flavour from the peas makes this dish truly delicious.
Plus the fact that Shahi Matar Paneer is all luscious just like Dal Amritsari, pairing it with a wholesome meal sounds like a pretty promising idea. Moreover, if you have the gravy ready, trust me, preparing Shahi Matar Paneer doesn’t take any time.
So, I suggest, whenever you crave for a super delicious yet easy to make meal, try Shahi Matar Paneer for sure, here’s its recipe:
Shahi Matar Paneer
Shahi Matar Paneer
- Paneer - 300 g ( cut into cubes )
- Peas - ½ cup ( boiled )
- Oil - 2 tbsp and for frying paneer
- Ghee - 2 tbsp
- Cloves - 3-4
- Black cardamom - 2
- Green cardamom - 2-3
- Black peppercorn - 4-5
- Onion - 1 cup ( Chopped )
- Ginger garlic paste - 2 tsp
- Tomato - 1 cup ( Chopped )
- Cashew nuts - 10-12 ( Soaked in warm water )
- Almonds - 10-12 ( Blanched and peeled )
- Coriander powder - 2 tsp
- Turmeric powder - 1 tsp
- Red chili powder - 1 tsp
- Garam masala powder - ½ tsp
- Salt to taste
- Fresh cream - 3 tbsp
- Saffron - a few strands soaked in 2 tbsp milk
- Honey - 1 tsp
- Lemon juice - 1 tsp
- Cardamom powder - ½ tsp
- Kewra essence - 2-3 drops
- Fresh coriander for garnishing
- Almond flakes for garnishing
- Heat little oil in a grill pan and fry the panner from both the sides till golden brown.
- Drain and keep aside.
- Heat 2 tbsp oil and ghee in a pan.
- When the oil is hot, add cloves, black cardamom, green cardamom and peppercorn and fry for a few seconds.
- Add onion and fry till slightly browned.
- Add ginger garlic paste and fry till onion turns golden brown.
- Add tomatoes and fry for a minute.
- Remove the pan from heat and let the masala cool a bit.
- Grind the masala along with cashew nuts and almonds to make a smooth paste.
- Add the ground masala in the same pan.
- Add little water and all the dry masalas.
- Fry for a few minutes.
- Add paneer and peas and cook for 5-6 minutes.
- Add more water if required.
- Add fresh cream, saffron soaked in milk, honey, cardamom powder and lemon juice and cook for another minute.
- Add kewra essence and mix well.
- Garnish with fresh coriander and almond slivers.
- Serve hot with paratha or Naan.