Shahi Matar Paneer is so rich and tasty generally made using tomatoes. Since I have been trying to avoid using tomatoes lately in my cooking due to diet restriction, came up with this white gravy Shahi Matar Paneer. Eliminating the tomatoes from the recipe did not compromise the taste at all. Added almonds instead of cashew paste which is healthier. Almonds also gave the gravy a very good texture.
onions 1 large cut into big pieces
almond 1/4 cup
oil 2 tbsp
garlic paste 1 tbsp
ginger paste 1 tbsp
cardamom 1 powdered
green chillies 2 slit
yogurt 1/2 cup
salt to taste
white pepper powder 1/2 tsp
red chilly powder 1/2 tsp
garam masala 1/2 tsp
paneer pieces 1/2 cup
green peas 1/4 cup
Soak the almonds in half cup of warm water for 20 mins, discard the water and grind the soaked almonds into a smooth paste. (**See note below**)
Boil the onions in water till soft.
Drain the water, set the onions aside till it cools down.
Grind the onion into a smooth paste.
Heat oil in a pan and add the onion paste.
Add garlic paste, ginger paste, cardamom powder, slit green chillies, red chilly powder, and garam masala.
Stir and add almond paste.
Add half cup of water and mix.
Cook on low heat for five to ten minutes.
Add yogurt, salt, white pepper powder, paneer pieces and green peas.
Mix well and cook on low flame for 3-5 minutes or till the green peas is soft (not mushy).
Serve with naan or roti.