Shahi Paneer Matar| Matar Paneer Mughlai

I’m back today with yet another paneer dish! This time around, I’m going to share with you all the recipe for Shahi Paneer Matar or Mughlai-style Matar Paneer.

Shahi Paneer Matar aka Matar Paneer Mughlai

What is Shahi Paneer Matar?

Quite a popular dish in India, Shahi Paneer Matar refers to cottage cheese and green peas cooked in a mildly spiced, sweetish, rich and creamy gravy.
This dish is believed to have its origins in the Mughal style of cooking, the type of cooking that originated in the courts of the Mughal emperors of India. For this reason, it is also called Mughlai Paneer Matar Korma or Matar Paneer Mughlai. The ‘korma‘ here is not to be confused with ‘kurma‘ – the former is a decadent dish from Mughlai cuisine, while the latter is a coconut-based dish from South India.

#PForPaneer at Foodie Monday Blog Hop

I’m sharing this recipe for Shahi Paneer Matar with Foodie Monday Blog Hop, a group of talented food bloggers that I am part of. Every Monday, the members of the group present recipes based on a pre-determined theme. The theme this Monday is #PForPaneer, suggested by Sujataji, the author of Batter Up With Sujata. Group members are showcasing various dishes made using paneer aka cottage cheese, for the theme. Sujataji has some really lovely cottage cheese recipes on her blog, like Paneer In 
Mustard Gravy,  Chhanar Dalna and Schezwan Paneer, which you must definitely check out.

Cooking Shahi Paneer Matar, my way

Restaurant-style Shahi Paneer Matar is often made using oodles of cashewnuts and cream, to create that sinfully rich gravy. Fresh curd is added in for flavour and extra creaminess. However, I prefer making mine with no cream or curd. I use a mix of almonds and cashewnuts, along with milk, to thicken the gravy. It turns out absolutely delicious!
I use very little oil in the gravy too, only 1/2 tablespoon in total. I go easy on the spices too – only a wee bit of garam masala to jazz up the gravy, foregoing the cinnamon, star anise, bay leaves, cloves, cardamom and other whole spices that are often used in Shahi Paneer Matar. A little amount of jaggery sweetens the gravy just enough.
Many add tomatoes to the Shahi Paneer Matar, which give the gravy an orange-ish hue. However, I prefer keeping the gravy white, skipping the tomatoes altogether.
I’m not claiming this is an authentic recipe for Shahi Paneer Matar or Matar Paneer Mughlai, but it is indeed quite flavourful and fragrant. While it is not exactly restaurant-standard thick, it is indeed beautifully creamy. I’d say this is a home-style version, developed after trial and error, a healthier one that works well for my family and me.

Recipe for Shahi Paneer Matar or Matar Paneer Mughlai

Here’s how I go about making this dish.
Ingredients (serves 3-4):

1. 200 grams paneer

2. 1 cup green peas

3. 1/4 cup + 1/2 cup water, approximately

4. 1/2 tablespoon oil

5. 1/2 teaspoon cumin seeds

6. 1 cup milk, boiled and cooled

7. Salt to taste

8. 1/2 teaspoon garam masala

9. 1/2 tablespoon jaggery powder

10. 1 teaspoon kasoori methi

11. 1/2 tablespoon finely chopped fresh coriander

To grind:

1. 2 green chillies

2. A 1-inch piece of ginger

3. 1 small onion

4. 6 cashewnuts

5. 6 almonds

Method:
Top left: Step 1, Top right and bottom left: Step 2, Bottom right: Step 3

1. Heat 1/4 cup water in a saucepan. Add in the green peas. Cook on high flame for 2-3 minutes, or till the green peas get soft. Do not overcook them. Keep aside. Do not discard the water the peas were cooked in, but reserve it.

2. While the peas are cooking, prepare the puree, which will form the base of this Shahi Paneer Matar gravy. Peel the ginger and onion, and chop roughly. Chop the green chillies roughly too. Transfer these to a small mixer jar, and add in the cashewnuts and almonds. Grind everything together to a smooth paste. No water is required for the grinding. Keep aside.

3. Now, cut the paneer into cubes, as big or small as you require. Keep them ready.

Top left and right: Steps 4 and 5, Bottom left and right: Steps 6 and 7
4. Heat the oil in a heavy-bottomed pan, and add in the cumin seeds. Let them stay in for a couple of seconds.
5. Now, add in the puree we prepared earlier. Turn the flame down to medium. Cook the puree on medium flame till the raw smell of the ingredients goes away, and it starts thickening. If the paste gets too thick, add in a little water, but make sure no raw smell remains. Sauteing this puree to just the right extent is key to a great-tasting Shahi Paneer Matar. This should take 4-5 minutes.
6. Now, add the boiled and cooled milk to the pan. Continue to cook on medium flame for 2-3 minutes. By this time, the gravy will start to thicken.
7. Add in the cooked green peas, along with the water they were cooked in. Add about 1/2 cup more water to adjust the consistency of the gravy, along with salt, garam masala and jaggery powder.  Mix well. Cook for 2-3 minutes on medium flame. Taste and adjust salt, jaggery and spices if needed.
Top: Step 8, Bottom left: Step 9, Bottom right: Shahi Paneer Matar, ready to be served
8. Now, add the paneer cubes. Mix well. Cook on medium flame for 2 more minutes. Switch off gas when the gravy is still a bit runny, as shown in the video below. It thickens further upon cooling.
9. Crush the kasoori methi between your palms, and add it to the pan. Mix well. Your Shahi Paneer Matar is ready. Serve it with rotis, parathas, jeera rice or naan, garnished with finely chopped fresh coriander.

Tips & Tricks

1. I have used paneer from the Akshayakalpa brand and full-fat milk from Nandini, to make this Shahi Paneer Matar.
2. I have used a mix of cashewnuts and almonds to thicken the gravy. You can use either one of these nuts.
3. Adjust the quantity of green chillies you use, depending upon how spicy you would like the gravy to be.
4. Adjust the quantity of jaggery, depending upon personal taste preferences.
5. Make sure you grind the puree really smooth. It is important to saute this puree till the raw smell of the ingredients is completely gone.
6. Adjust the quantity of water you use, depending upon the consistency of the gravy you require.
7. Either fresh or frozen green peas can be used here.
8. You can also skip the green peas completely, and use about 300 grams of
paneer instead.
9. Do remember that the gravy thickens up a bit upon cooling.
10. You can add in some poppy seeds while grinding, too, to make the gravy even thicker.

Did you like this recipe? Do tell me, in your comments!
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Do check out these other North Indian recipes on my blog too:
Paneer Butter Masala|Matar Paneer|Dal Makhani|Dal Moradabadi|Tandoori Mushroom & Paneer Tikka|Boondi Raita|Masala Khichdi|Pani
Poori|Methi Raita|Methi Matar Malai|Punjabi Aloo Matar Ki Sabzi| Palak Paneer

19 thoughts on “Shahi Paneer Matar| Matar Paneer Mughlai

  1. Just wooow… I too made shahi paneer but mine is not creamy how ur looks…its simply i want to grab that bowl and start eating with garnic naan…too tempting it is 🙂

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  2. I’m always partial to paneer which has been made in a rich nut gravy. I usually tend to add either cashew nuts or almonds to most of my paneer dishes to thicken it. Love how creamy the gravy looks without loads of fresh cream.

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  3. Shahi Paneer looks so creamy and rich and no one will believe that you have not added cream to it.. so flavorful dish my kids love paneer and will love this creamy curry!!

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  4. I hardly make paneer in white gravy. This one with milk and nuts looks absolutely creamy and delectable!

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  5. You are making me drool, I love paneer in this white creamy gravy but not my husband. May be I can give it a try with the kids. Your pics are too tempting and I would love to try your recipe

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