shahi matar paneer recipe nisha madhulika Cooking tips to prepare shahi matar paneer recipe

Matar Paneer, a classic North Indian dish, is a delightful combination of green peas and paneer (Indian cheese) simmered in a rich and creamy tomato-based gravy. It’s a popular choice for both vegetarian meals and special occasions. This guide offers cooking tips to help you prepare a truly shahi, or royal, version of this beloved dish.

Matar Paneer Recipe

Ingredients:

* 200g Paneer, cubed * 1 cup Green Peas (fresh or frozen) * 2 medium Tomatoes, pureed * 1 large Onion, finely chopped * 1 inch Ginger, grated * 2 cloves Garlic, minced * 1-2 Green Chilies, slit (adjust to taste) * 1 tsp Turmeric Powder * 1 tsp Red Chili Powder (adjust to taste) * 1 tsp Coriander Powder * 1/2 tsp Garam Masala * 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed * 2 tbsp Cream or Malai (optional, for extra richness) * 2 tbsp Oil or Ghee * Fresh Coriander Leaves, chopped, for garnish * Salt to taste ### Instructions:

Preparation:

1. Cut the paneer into cubes. You can shallow fry the paneer in a little oil until lightly golden for a firmer texture, or add it directly to the gravy for a softer consistency. If using frozen peas, thaw them before use.

Making the Gravy:

1. Heat oil or ghee in a pan or pot over medium heat. Add the finely chopped onion and sauté until golden brown. This step is crucial for developing a deep, flavorful base for the gravy.
2. Add the grated ginger and minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture for 5-7 minutes, or until the oil starts to separate from the sides. This ensures that the spices are properly cooked and the raw tomato flavor is eliminated. Stir frequently to prevent sticking.
4. Add the green peas and slit green chilies. Cook for another 2-3 minutes, allowing the peas to soften slightly.
5. Add about 1 cup of water, or more depending on the desired consistency of the gravy. Bring the gravy to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.

Final Touches:

1. Gently add the paneer cubes to the gravy. Simmer for another 2-3 minutes, being careful not to overcook the paneer, as it can become rubbery.
2. Stir in the garam masala and crushed kasuri methi. The kasuri methi adds a distinct aroma and flavor that elevates the dish.
3. If desired, stir in the cream or malai for extra richness and creaminess.
4. Season with salt to taste.
5. Garnish with fresh coriander leaves before serving.

Serving Suggestions:

Serve the Shahi Matar Paneer hot with naan, roti, paratha, or rice. It also pairs well with a side of raita (yogurt dip) and a salad.

Tips for Success:

• For a richer flavor, use ghee instead of oil.
• Adjust the amount of chili powder to suit your spice preference.
• Roasting the spices before adding them to the gravy can enhance their flavor.
• If you don’t have fresh tomatoes, you can use canned tomato puree or crushed tomatoes.
• For a smoother gravy, you can blend the cooked tomato-onion mixture before adding the peas and paneer.
• Don’t overcook the paneer, as it can become tough.
• Adding a pinch of sugar can balance the acidity of the tomatoes.

Enjoy your homemade Shahi Matar Paneer! This dish is a testament to the rich and diverse flavors of Indian cuisine.

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Cooking Tips To Prepare Shahi Matar Paneer Recipe

jharaphula.comCooking tips to prepare shahi Matar Paneer Recipe

Cooking tips to prepare shahi matar paneer recipe. Cooking tips to prepare shahi matar paneer recipe