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shahi-matar-paneer
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matar paneer recipe | paneer mutter masala | shahi matar paneer

A north indian punjabi rich gravy curry made using paneer and matar in onion tomato rich creamy gravy.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Curries
Cuisine: Punjabi
Servings: 4
Calories: 420kcal
Author: Asiya

Ingredients

For making onion tomato gravy:

  • 1 tbsp oil
  • 2 medium size onions finely chopped
  • 3 small green chillies chopped
  • 1 tsp ginger garlic paste
  • 4 medium size tomatoes chopped
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder

For making shahi matar paneer:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds/jeera
  • 15 cashewnuts paste cashews blanched for 5-10 minutes and made into a paste
  • 1 cup matar/green peas
  • 200 gms paneer/cottage cheese cut into cubes
  • 2 cups water
  • 1/2 tsp sugar
  • 1 tsp garam masala powder
  • 1 tsp roasted coriander seeds powder
  • 2 tbsp chopped coriander leaves
  • 1/2 tsp crushed kasoori methi
  • salt - to taste

Instructions

Making of onion tomato gravy:

  • Firstly, in a pan, add oil and heat it.
  • Into it add finely chopped onions and saute for few minutes.
  • Add green chillies and cook until the onions turn soft and translucent.
  • Add ginger garlic paste and saute for few minutes until raw smell disappears.
  • Add chopped tomatoes into it, saute for few minutes.
  • Add salt, red chilli powder turmeric powder, mix well and cook until the tomatoes turn soft and pulpy.
  • Switch off the flame.
  • Let the mixture cool.
  • Add the cool onion tomato mix into a blender and blend into a fine smooth paste/puree.
  • Set the blended paste aside for later use.

Making of shahi matar paneer:

  • In a pressure cooker, add oil and heat it.
  • Add cumin seeds and let them crackle.
  • Add blended onion tomato puree into it.
  • Stir well and cook the gravy on low flame until oil leaves the sides.
  • Add cashewnut paste into it, mix well.
  • Cook the gravy again on low flame for few minutes until oil starts separating.
  • Add matar/green peas, add paneer cubes, mix carefully.
  • Add water, mix and pressure cook for 2-3 whistles.
  • Reduce the steam.
  • Add chopped coriander leaves, crushed kasoori methi, mix up well.
  • Cook the shahi matar paneer until oil starts leaving the sides.
  • Switch off the flame.
  • Serve hot with roti or naan.
  • Watch the video procedure above.

Notes

1. Instead of using mutter and paneer, any other veg ingredients too can be added in the same gravy and pressure cooked.
2. If cream is available, one can even make it even more rich by garnishing the curry with fresh cream.
3. I have used cashewnut paste to make the gravy rich and it can also be replaced with fresh cream.

Nutrition

Calories: 420kcal
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