Shahi Matar Paneer (शाही मटर पनीर)

Shahi-Matar-Paneer

Shahi-Matar-Paneer 

 Shahi Matar Paneer is the savory (sabzi) of green peas and cottage cheese in gravy of Onion, tomato, cashew nuts, almonds and cream. It's rich creamy texture and taste is amazingly good. On special occasions I pair it with lachcha parantha. 

Preparation Time: 15-20 minutesCooking Time: 30 minutes (approx.) 

Servings: 4 Medium servings

Nutritional value of sabzi :

Energy : 590.0cal.

 Carbs: 40g. 

 Fats: 50.0g.

Proteins: 31g.

Cholesterol : 50.0mg.

 Sugars: 12.0g.

Dietary Fibers : 12.0gm

Sodium: 12.5mg.

Potassium: 422.0mg.

Rich in calcium (paneer itself brings 480.0mg),iron, magnicium, vitaminC, vitamin E and vitaminyB6.  

Ingredients for Shahi-Matar-Paneer:

• Paneer : 100gm 
• Green peas (shelled) : 100g
• Tomato :2medium size / 150 gm. 
• Onion: 1 Medium size / 150 gm
• Garlic : 4-5pods 
• Ginger grated : 1 teaspoon 
• Cashew nuts : 10 -12
• Almonds : 8-10
• Bay leaf :1
• Cinnamon : 2cm piece (approx) 
• Cream : 100 gm
• Kashmiri Red Chili Powder : 1 Teaspoon 
• Red chili powder: 1/2 Teaspoon (optional) 
• Cooking oil - 10 ml
• Bautter: 20 gm
• Water: 250ml. (approx) 

Directions For Making Shahi-Matar-Paneer:

• Soak Almonds and Cashews in water for 30 minutes. 
• Peel and slice onion and keep aside. 

Sliced onion 

• Chop tomatoes and keep aside. 

Chopped tomatoes 

• Peel the soaked almonds throw the water. Grind the soaked cashew and soaked almonds to fine paste. Add water while grinding in little amounts. Almost 10 ml water will be required.

Paste of cashew and almonds 

• Mix:

1. 1/2teaspoon Kashmiri chili powder.
2. 1/4teaspoon salt. 
3. 1/2teaspoon cream. 
4. Cut paneer to 1inch (approx) squares.
5. Apply the above paste on all paneer pieces. Cover and keep aside. 

Marinated Paneer 

• Boil 100 ml water with 1/2 teaspoon sugar and pinch of salt. When water comes to boil add green peas in it and boil for 2-3 minutes. Drain water and keep the boiled peas aside.

Par boiled green peas 

• If you are using preserved peas then skip this step.
• Heat 10 ml cooking oil in a thick bottom cooking pan /wok. 
• Add sliced onions and cook on low heat with occasional stirring for 2minutes. 
• Add 

1. Chopped garlic
2. Grated ginger 
3. Cook for another 3-4 minutes or till mixture starts turning golden. 

Onion garlic ginger cooked 

• Immediately add chopped tomatoes 

Tomatoes added 

and cook till tomatoes become soft and whole mixture turns mushy. 

• Allow the cooked mixture to cool. 
• Grind to fine paste. Add little water if required. 
• Heat 10 ml. Cooking oil and 10 gm butter (I used Amul butter) in a thick bottom cooking pan /wok. 
• Add 

1. Bay leaf 
2. Cinnamon 
3. Pinch of nutmeg powder 

• Cook with constant stirring for 30sec.on low heat. 

• Add cashew almond paste and cook with constant stirring fir 3-4 minutes. The mixture will change color and start leaving the bottom of wok /cooking pan 

Almond cashew nut paste added

Cooked paste of cashew and almond 

• Add the cooked paste of Onion - garlic - ginger - tomato. 

Onion tomato paste added to cooked nuts paste 

• Mix and cook on low flame for 3-3 minutes with constant stirring. Make sure the mixture does not stick to the bottom of cooking vessel. 
• Add 

1. Salt 
2. Kashmiri chili powder 
3. Red chili powder (optional, as per taste)

Spices added 

• Mix and cook on low flame for 2-3 minutes. 

Onion tomato paste cooked with nuts paste 

• Oil will start separation from masala. 
• Add marinated paneer pieces and mix. Cover and cook for a minute or so. 

Paneer cooked with masala 

• Add green peas 

Peas added 

• Mix nicely and cook on low flame for 5minutes stirring two three times in between.,making sure masala does not get stuck to the bottom of cooking vessel. 

Paneer and peas cooked in masala 

• Add 200 ml water and bring the flame to high. When the mixture starts boiling bring the flame to low and cook for 5miuntes with occasional stirring. 

Water added 

Cooked to required consistency 

• Add cream and cook on high flame for 30 seconds

Cream added 

Shahi Matar Paneer is ready 

• Adjust seasoning. Cover and let it cool. 
• Shahi-Matar-Paneer is ready to be served. 

Shahi - Matar - Paneer 

• Take out in serving bowl. Dress it with Chopped coriander leafs. Serve with Roti /parantha /lachcha parantha. 
• For giving it the vibrant red color add 1 teaspoon red kashmiri chili powder (which gives color and flavor to gravy but does not increase the spiciness in gravy. 

Shahi - Matar - Paneer (with extra Red kashmiri chili powder) 

Suggested Variations :

• Water melon seeds and musk melon seeds one tea spoon each can be soaked along with almond and cashew. 
• Two teaspoons of raisins can be soaked and ground almond with nuts to give a fruity sweet touch to gravy. I avoid it due to diabetes. 
• Fresh cream (malai) can be used in place of canned cream. 
• Roasted or fried pieces of almonds and cashew can be used for dressing to give rich and Nutty taste. 

Tips :

• Throw away the water in which nuts (or nuts and seeds) are soaked else the paste will not get nice white color. 
• Make sure at no stage the masala sticks to bottom of cooking vessel else it will get burnt spoiling the color, flavor and taste of gravy. 

Stuffed Parantha of Gahat (Hulga) /गहत के परांठे (Indian flat bread stuffed with horse gram)

Horse gram stuffed Paranthe with sabzi and Bhange ki Chutney 

Macrotyloma Uniforum is the botanical name of horse gram a legume widely grown in Asia. Like all other legumes it is rich source of protein and fibers. In India it is known by different names like Gahat in kUttarakhand), Hulga, Kuleeth etc

In Uttarakhand many local delicacies are made from it namely phana (फान), Dubke, Ras and stuffed roti or parantha. The recipe for making stuffed parantha of Gahat is along with nutritional values is written in this article. 

Preparation time :

8 to 10 hrs soaking 

10 to 15 minutes grinding 

Cooking time :

15 to 20 minutes for making stuffing 

8 to 10 minutes for making each parantha 

Servings :

Makes 6 medium size Paranthas 

Nutritional value of Paranthas (6) made using 100 gm Gahat and 150 gm Atta. (approx.) 

Energy : 885 cal 

Moisture: 12 gm.

Proteins: 45 gm.

Fat: 20 gm.

Fiber: 25gm.

Carbohydrates: 157gm

Sodium : 7mg 

Minerals: 3gm.

Calcium: 335 mg.

Potassium: 500 mg 

Phosphorus: 311mg.

Iron: 12mg.

If you are making smaller Parathas thus number of Paranthas will be more. 

For nutritional value of one parantha divide the above nutritional value with number of Paranthas. 

Ingredients Required for Making Gahat ke Paranthe / Horse gram stuffed Parantha : 

For stuffing :

Gahat /horse gram /Hulga: 100 gm

Cumin seeds : 1 Teaspoon 

Garlic : 4-5 cloves (optional) 

Garam masala : 1 Teaspoon 

Fresh Coriander Sprigs: 2-3

Salt : 1 Teaspoon or to taste 

Red chili powder : 1/2 Teaspoon 

Asafoetida (hing) :1pinch

Cooking oil/ Ghee : 2 Table spoon 

For making dough for parantha : 

Atta (Whole wheat flour) : 150 gm

Salt : 1/2 Teaspoon 

Water : 150 ml approximately 

4 5 teaspoons melted ghee or cooking oil for making parantha. 

Direction For Making Gahat ke Paranthe :

For making stuffing :

• Clean and wash Gahat /horse gram /Hulga. Soak overnight or at least for 8 hours.
• Wash with water two or three times. 
• Pulse the soaked Gahat in grinder - mixer using as little water as possible to make fine paste. 

• Peel and chop garlic cloves finely. 
• Chop green chili abd fresh coriander sprig. Keep aside for further use. 

• Heat 2Tablespoon (8 to 10 ml) in a thick bottom non stick cooking pan or wok. 
• When the oil is hot add 

1. Finely chopped garlic 
2. Cumin seeds 

• Cook on low heat till garlic starts getting brown color. 

• Add Asafoetida and stir 
• Add paste of soaked Gahat and mix. 

• Add 

1. Salt 
2. Chili powder 
3. Turmeric powder 
4. Garam masala 

• Mix nicely and cover. 

• Cook on low heat with occasional stirring and turning over the cooking paste for even cooking. 

• After 10 to 12 minutes the cooked paste will start leaving the edges. 
• Sprinkle 10 ml water and scrape the dal stuck to sides and bottom of pan /wok. 

• Cook for 2 more minutes with regular stirring and turning over the dal paste. 

• Gahat paste will be nicely cooked with spices. 

• Remove in a container,and add Chopped coriander springs.  Cover and let is cool. 

Gahat Stuffing for Parantha 

• Stuffing is ready. 

Making Dough :

• Take atta in a big plate or bowl, make a well in the centre, add salt and oil /ghee in the well and mix everything nicely. 
• Add water in little portion and mix. Gather the wet atta into a ball and knead.
• Keep adding water in small portions while kneading till a soft, pliable dough is obtained. 
• Cover and let it stand for 10 minutes.

For making Parantha :

• Divide the stuffing into 6 portions. Or more if you want smaller Paranthas. 
• Divide the dough into same portions as that of stuffing (6 or more) 
• Apply dry atta to the dough ball and roll it to 6 inches diameter (like a small plate size). 

Rolled dough before filling the stuffing 

• Place the stuffing in the center of the rolled dough and spread it little. 

Gahat stuffing filled dough ball 

• Gather the edges and seal them nicely. 
• Sprinkle little dry atta and roll carefully to 6 to 8 inches diameter round. 

Rolled Gahat stuffing filled dough 

• Heat a Tawa /cooking plate and place the rolled parantha on hot Tawa. 
• Cook on medium heat on one side till pink dots start appearing. 
• Turn over the parantha and cook on other side also. 
• Apply 1/2 teaspoon oil /ghee on both sides and cook, pressing the parantha with a flat spoon /laddle,till it becomes pinkish brown and crisp on both sides. 

गहत के परांठे /Horse gram stuffed Paranthe 

• Gahat ka parantha is ready to be enjoyed with chutney. I love pairing it with Aloo-tamatar ki sabzi and Bhange ki Chutney. 

गहत के परांठे, आलू टमाटर की सब्ज़ी और भांगे की चटनी 

• Another method is to make a cup shape of dough fill it with stuffing gather the edges, seal and roll after sprinkling some dry atta on both sides of stuffed dough ball. 

Cup of dough 

Gahat stuffing in dough cup 

Gahat Stuffed dough 

 Stuffed dough rolled 

Flip side view 

Tips:

• If some of the stuffing gets stuck to sides and bottom of pan, just put some water heat it till it boil then add all of it to the prepared stuffing. 

• Cooking of paste should be done on low to medium heat and constant stirring and flipping is required to make sure even cooking. 
• Mustard oil or ghee when used for cooking the pastry gives authentic taste. 
• Paranthas made in ghee are best. 

Suggested Variations :

• Garlic can be avoided though personally I love the garlic flavour in Gahat ke Paranthe. 
• Red chili powder can be replaced by chili flakes. 
• Instead of red chili powder finely chopped green chilies as per requirement can be added to Gahat paste while cooking.