How to Make Shahi Matar Paneer recipes

   Shahi matar paneer recipe (indian style recipes)

Shahi Matar Paneer is a rich and creamy North Indian curry that combines tender peas (matar) with soft paneer in a luxurious sauce. It's a delicious dish that’s perfect for special occasions or whenever you're in the mood for something indulgent. This recipe is straightforward, so even if you’re a beginner, you can follow along and recreate this classic at home.

Ingredients

For the Paneer and Peas (Matar):

200 grams paneer, cubed

1 cup green peas (fresh or frozen)

For the Curry Sauce:

2 tablespoons oil or ghee

1 bay leaf

2 green cardamom pods

1 cinnamon stick

1 teaspoon cumin seeds

1 large onion, finely chopped

1 teaspoon ginger-garlic paste

2 tomatoes, pureed

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1/2 teaspoon red chilli powder (adjust to taste)

For the Creamy Base:

10-12 cashew nuts, soaked in warm water for 15-20 minutes

1/2 cup milk or cream

Salt to taste

Fresh coriander leaves for garnish

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Instructions

Step 1: Prepare the Cashew Paste

1. Start by grinding the soaked cashews into a smooth paste with a little water. This paste will give the curry its signature creamy texture.

Step 2: Cook the Paneer and Peas

1. In a pan, add a bit of oil and lightly fry the paneer cubes until they are golden on all sides. This step is optional but helps add flavour and texture. Set them aside.

2. Blanch or steam the green peas until they are tender. If using frozen peas, you can skip this step and add them directly to the curry.

Step 3: Prepare the Spice Base

1. In a heavy-bottomed pan or kadhai, heat 2 tablespoons of oil or ghee on medium heat.

2. Add the bay leaf, green cardamom pods, cinnamon stick, and cumin seeds. Fry for a minute until the spices become fragrant.

3. Add the chopped onions and sauté until they turn golden brown.

4. Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell fades.

Step 4: Build the Curry

1. Pour in th

e pureed tomatoes and cook the mixture for about 5-6 minutes until the oil separates. 2