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Shaadiyon waala SHAHI MATAR PANEER | WEDDING-CATERER STYLE Recipe | Chef Sanjyot Keer



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Rich, creamy, beautifully balanced and that silky gravy everyone loves.

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“Shaadiyon waala SHAHI MATAR PANEER | WEDDING-CATERER STYLE Recipe | Chef Sanjyot Keer” üzerine 33 yorum

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    Shahi Matar Paneer

    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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