Shahi Matar Paneer Recipe | Caterer Style Recipe | शादियों वाला शाही मटर पनीर | Chef Sanjyot Keer

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Full written recipe - Shahi Matar Paneer

Prep Time: 15–20 minutes
Cooking Time: 35–40 minutes
Serves: 5-6 people

Base gravy:
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 2 PODS
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 2 NOS
ONION | प्याज़ 2 LARGE NOS. (SLICED)
TOMATO | टमाटर 4 MEDIUM SIZED (ROUGHLY CUT)
GARLIC | लहसुन 20–25 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CORIANDER STEMS | धनिए की डंठल A LARGE HANDFUL
SALT | नमक A PINCH
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 2 NOS.
CASHEW | काजू 20–25 NOS.
HOT WATER | गरम पानी AS REQUIRED

Frying Paneer:
PANEER | पनीर 300–350 GRAMS
OIL | तेल 1 TBSP
WARM WATER | गरम पानी AS REQUIRED
SALT | नमक A PINCH

Final Cooking:
OIL | तेल 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
WATER | पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
GREEN PEAS | हरे मटर 1 CUP
HOT WATER | गरम पानी AS REQUIRED
FRESH CREAM | फ्रेश क्रीम 2 TBSP
BUTTER | मक्खन 1 TBSP
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Method:
Heat oil in a kadhai or a saucepan, add all the whole spices and let them crackle. Add onions and sauté until translucent.
Then add tomatoes, garlic, ginger, green chillies, coriander stems, salt, red chillies, and cashews. Mix well and cook on high flame for 3–4 minutes.
Add hot water, cover and cook until the tomatoes turn completely mushy.
Once cooked, allow the mixture to cool completely and blend into a smooth puree using water as required.
Cut paneer into large slabs and shallow fry them in a non-stick pan until lightly golden on both sides. Then cut into smaller cubes for serving convenience.
Soak the fried paneer pieces in warm salted water to keep them soft until ready to use.
Heat oil in a kadhai, make a paste by mixing turmeric, red chilli powder, and coriander powder in a little water. Add this spice paste to the oil and cook briefly.
Add the prepared gravy, season with salt and sugar, and cook for 4–5 minutes on medium flame until the oil separates slightly.
Add green peas, cover and cook on low flame until the peas are soft. Adjust consistency with hot water if needed.
Once the peas are cooked, add soaked paneer cubes and gently stir. Add butter, fresh cream, garam masala, roasted kasuri methi powder, and fresh coriander.
Mix well and simmer briefly.
Your rich and creamy Shahi Matar Paneer is ready, best served with tandoori roti, naan, paratha, or jeera rice.

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Intro 0:00
Base Gravy 1:04
Frying Paneer 2:40
Blending Gravy 3:56
Tempering & Final Cooking 4:56
Plating 7:36
Outro 9:06