Shahi Paneer Mutter Video by Tarla dalal

Viewed 16900 times

The word 'Shahi' is immediately associated with rich, fat-laden and royal Subzis. Here is a healthier version of the same, made with well-chosen ingredients and slight modifications to the cooking style. You will be surprised to note it retains the royal flavour! To maintain the richness and the taste of this Shahi subzi I have used low-fat milk and 1 tablespoon of cashewnut paste.

Recipe Description for Matar Paneer Recipe, Punjabi Style

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 servings
Show me for servings

Ingredients

For The Masala
1 cup roughly chopped onions
3/4 cup roughly chopped tomatoes
8 to 10 garlic (lehsun) cloves
1 inch ginger (adrak) piece
2 slit green chillies
3 cashew nuts (kaju)
1 whole dry kashmiri red chilli , broken into peices

Other Ingredients
3 tbsp oil
1 tbsp butter
1 1/2 cups paneer (cottage cheese) cubes
1 cup boiled green peas
1 bay leaf (tejpatta)
1 black cardamom (badi elaichi)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp kashmiri red chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp finely chopped coriander (dhania)

Method

For matar paneer

To make {span class="bold1"}matar paneer recipe{/span}, heat 1 tbsp oil in a broad non stick pan, add the paneer cubes and shallow fry them on medium flame until light golden brown from all the sides.
Remove the shallow fried paneer in a warm water bowl and keep aside.
In the same pan, add onions, garlic, ginger, green chillies, cashewnuts, kashmiri dry chilli and tomatoes.
Cook on medium flame for 3 to 4 minutes, while stirring occasionally. Remove in a plate and keep aside to cool.
Transfer the mixture into a mixer jar and blend into a smooth paste.
Heat remaining 2 tbsp oil and 1 tbsp butter in a deep pan, add bayleaf, cardamom and cumin seeds, saute for few seconds.
Lower the flame and add turmeric, chilli powder, coriander cumin seeds powder, kashmiri chilli powder and saute for a few seconds.
Add the prepared masala paste, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally until the oil oozes out.
Add the green peas, drain and add the paneer, kasuri methi, salt to taste and add 1 cup hot water. Mix well and cook on medium flame for 5 minutes.
Serve {span class="bold1"}matar paneer{/span} hot.