Welcome, Spyran Shoppers, to another exciting culinary adventure! Today, we're diving into the heart of Punjab to uncover the rich flavors of Shahi Matar Paneer. If you're ready to tantalize your taste buds with this royal treat, stay tuned as we guide you through the steps to recreate this masterpiece in your own kitchen.

Ingredients You'll Need:

Paneer: 250 grams, cubed

Green Peas (Matar): 1 cup, boiled

Onion: 2 large, finely chopped

Tomatoes: 3 medium, pureed

Ginger-Garlic Paste: 1 tablespoon

Cashew Nuts: 10-12 pieces, soaked in water

Kitchen King Masala: To add that authentic Punjabi flavor!

Cream: 2 tablespoons

Butter or Ghee: 2 tablespoons

Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed

Salt: To taste

Sugar: 1 teaspoon (optional, for balancing flavors)

Water: As needed

Let's Get Cooking:

Prepare the Gravy:

·         Heat butter or ghee in a pan. Add chopped onions and sauté until golden brown.

·         Add ginger-garlic paste and cook for a minute until the raw aroma fades away.

·         Now, add the tomato puree and cook until the oil separates from the masala.

·         While the tomatoes cook, drain the soaked cashew nuts and grind them into a smooth paste.

·         Add the cashew paste to the tomato-onion mixture and cook for another 2-3 minutes.

·         Now, it's time to bring in the star of the show – Spyran's Kitchen King Masala! Sprinkle 2 teaspoons (adjust to taste) into the gravy and mix well. Let it cook for a minute to allow the flavors to meld.

Create the Shahi Base:

·         Lower the heat and stir in the cream. Mix until well incorporated.

·         Add salt to taste and a pinch of sugar if you prefer a slightly sweet undertone in your Shahi Matar Paneer.

·         Toss in the boiled green peas (matar) and let the gravy simmer for a couple of minutes.

Introduce the Paneer:

·         Gently add the paneer cubes to the simmering gravy. Be careful not to break them.

·         Sprinkle crushed Kasuri Methi over the paneer. This adds a delightful aroma and flavor to the dish.

·         Give everything a gentle stir, ensuring the paneer and peas are coated in the creamy Shahi goodness.

Finishing Touches:

·         If the gravy seems too thick, adjust the consistency by adding a splash of water.

·         Let the Shahi Matar Paneer simmer for another 3-4 minutes on low heat, allowing the flavors to meld together beautifully.

Serve and Enjoy:

·         Your Punjabi Style Shahi Matar Paneer is now ready to be savored!

·         Garnish with a drizzle of fresh cream and a sprinkle of chopped coriander leaves for that extra dash of freshness.

·         Serve hot with fluffy naan, steamed rice, or your favorite Indian bread.