Shahi Matar Paneer – Green Peas and Cottage Cheese In Cashews And Cream

‘Shahi’, which means ‘Regal’… a dish that used to be cooked specially for the kings!
Shahi Matar Paneer, born in the North of India, is a serious medley of finger-licking deliciousness, creamy textures, gorgeous colors and aromatic spices. Matar or Green Peas and Paneer or Cottage Cheese are a match made in heaven which marry right here, in our kitchen.
So let’s get cooking… bring in the royalty onto our plate 🙂
Shahi Mutter PaneerPreparation time: 15 minutes
Cooking time: 15 – 20 minutes
Serves: 4

Ingredients: 
For paste:
2 medium size onions roughly chopped
3 tbsps cashwenuts, broken
6 medium size cloves of garlic
One inch or 2 tsps roughly chopped ginger
Grind all the above ingredient into a smooth paste. Don’t add too much of water while grinding.

For gravy:
1 cup of boiled peas
250 grams fresh paneer or cottage cheese
2 tbsp butter
1 cinnamon stick
2 cardamoms
2 cloves
1 bay leaf
2 tsp Kashmiri chili powder. This gives that gorgeous red color without burning your tongue.
1 tsp cumin powder
1 tsp corriander powder
1 tsp garam masala powder
1 tsp dry fenugreek leaves (kasuri methi)
2 medium size tomatoes, pureed
1/2 cup milk
1/2 cup fresh cream. I add bit more for that extra creaminess.
1 tbsp honey
2 tsp corn flour/ plain flour for thickening. Mix in water to make a paste.
Half cup water
Salt as per taste
Chopped coriander for garnishing

Method:
1. Heat butter in a broad, nonstick pan. Add a tsp of oil so it doesn’t burn.
2. Add the whole spices – cinnamon, cardamom, cloves and bay leaf. Fry on medium till aromatic.
3. Add the cashew-onion paste and fry for 1 minutes.
4. Add chili powder, garam masala, cumin powder, coriander powder and fenugreek leaves. Add half a cup of water, mix and cook on medium for 2 minutes, stirring occasionally.
5. Add tomato puree and cook for another couple of minutes.
6. Drizzle in the honey, milk, fresh cream and salt. Cook for 3-4 minutes on medium.
7. Add the cornflour / plain flour paste and stir. Cook on medium for 2 minutes.
8. Gently add the paneer and peas and mix, taking care not to bruise or break the paneer pieces. Let it cook for 2-3 minutes on medium, stirring occasionally.
9. Garnish with chopped coriander and serve hot with naan, flaky parathas or rotis.

Great ingredients are right there, on your shelf. Use them to create magic in your kitchen.

Veg

bitesandplaces View All →

Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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