Shahi Methi Muttar Paneer | How to make Shahi Methi Muttar Paneer

By Jyothi Varne  |  22nd Jan 2016  |  
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  • Shahi Methi Muttar Paneer, How to make Shahi Methi Muttar Paneer
Shahi Methi Muttar Paneerby Jyothi Varne
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About Shahi Methi Muttar Paneer Recipe

You all would have heard of the famous Muttar Paneer- it needs no introduction. In simple words it's a marriage of peas and cottage over a sunset gravy.

Shahi Methi Muttar Paneer, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Shahi Methi Muttar Paneer is just mouth-watering. This amazing recipe is provided by Jyothi Varne. Be it kids or adults, no one can resist this delicious dish. How to make Shahi Methi Muttar Paneer is a question which arises in people's mind quite often. So, this simple step by step Shahi Methi Muttar Paneer recipe by Jyothi Varne. Shahi Methi Muttar Paneer can even be tried by beginners. A few secret ingredients in Shahi Methi Muttar Paneer just makes it the way it is served in restaurants. Shahi Methi Muttar Paneer can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Shahi Methi Muttar Paneer.

Shahi Methi Muttar Paneer

Ingredients to make Shahi Methi Muttar Paneer

  • 150 gms paneer Cubes
  • 1 cup - Green peas (boiled)
  • 1 large sized onion, fried and grounded to a fine paste
  • 10-12 cashews, soaked and grounded to a fine paste
  • Puree of 2 small sized tomatoes
  • Kasuri methi - 1 tbsp
  • turmeric - 1/4 tsp
  • Kashmiri red chilli Powder - 2 tbsp (or as per your taste)
  • coriander powder - 1 tbsp
  • Fresh cream - 1 tbsp
  • Garam masala - 1/2 tsp
  • ginger Garlic Paste - 1 tsp
  • butter for cooking
  • salt to taste

How to make Shahi Methi Muttar Paneer

  1. Heat butter in a shallow pan, once it melts add the finely grounded onion paste.
  2. Fry and cook the onion paste, until the color changes and the oil starts to separate itself. Next add the tomato pulp and cook till the water evaporates.
  3. Add in the spice powders and salt to taste (except for garam masala) and stir well.
  4. Next, add the pieces of paneer and cook for 5-8 mins of a low flame. Stir well to coat the paneer pieces with the masala and cook until the oil starts to come on top with a closed lid on a medium flame.
  5. Add the cashew nut paste, peas garam masala and adjust the gravy consistency. Keep stirring as the gravy will thicken once you add the cashew nut paste and you do not want it to stick at the bottom.
  6. Rub the kasuri methi against your palm and add it to the gravy, cook for another 3-4 mins.
  7. Add the cream and give it one final stir and turn off the flame.
  8. Serve hot with roti/naan.

My Tip:

Note to ensure that the Paneer is fresh. Fry the onion paste really well to avoid a raw flavour in the gravy.

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