Shahi Matar Capsicum Sabji | Side Dish for Chapati/ Naan | Step by Step Recipe

>>  Saturday, April 21, 2012

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For the sixth day of the BM I wanted to share the Shahi Mater Capsicum Sabji from the North Indian Thali that I made. This recipe was from the clippings we have been having with us for over decade now. Amma and I were really happy that we finally are trying so many recipes from those papers. Especially on this occasion, we just took one clipping out and decided to try all the recipes that were listed out.

It was full of dishes from North Indian Cuisine, rather vague which said just that and nothing much else. Anyways we were trilled to see so many wonderful sounding dishes. I started after breakfast and feared if the scheduled power cut will happen at the critical time. Just as I thought it went off and most of our dishes had to be prepared during that time. Hence you will see differently coloured pictures.

Shahi Matar Capsicum Sabji

The original recipe was something different, it called for Spring Onions and other recipes were methi based. I was so held up that I didn't look into this matter at all. Amma was scolding me that I overlooked the important part required. We finally decided we will adapt with what we had on hand.

Hence this sabji was made with just peas and capsicum. It surely turned out to be the shahi I have named it, so it was creamy and rich with the addition of cashew nut paste.


Step by Step Picture Recipe








Peas Capsicum Sabji in Cashew Tomato Gravy


Ingredients Needed:

Onions - 1 & 1.2 cup
Capsicum, chopped - 1/2 cup
Peas - 1 cup
Oil - 2 tbsp
Cashew nut paste - 1/4 cups
Green chilies - 2 medium
Cream - 1/4 cup
Tomatoe puree - 1 & 1/2 cup
Ginger Garlic paste - 1/2 tsp
Butter - 1 tbsp
Red Chili powder - 1 & 1/2 tsp
Salt to taste
Sugar - 1/4 tsp
Cumin seeds - 1/2 tsp

How to make Shahi Matter Capsicum Subji

Soak the cashew nuts in water for 10 mins and grind to a smooth paste. Keep it aside.

In a non stick pan, add 1/2 tsp butter and saute the peas, capsicum well for 5 minutes or till done. Remove and keep it aside.

In the same pan, add the oil, add the whole Cumin seeds. When it splutters, add the onions, along with sugar. Fry till the onions turn colour.

Then add the ginger garlic paste, saute till the raw smell leaves. Once the onion ginger garlic paste is cooked, add the chili powder along with cashew nut paste and slit green chilies.

Mix everything well and cook in simmer for few mins. Then add the tomato puree, cook well for 2 mins.

Then add the fried peas and capsicum, combine everything together and cook. Finally add salt and a cup of water. Bring to boil and then simmer for 5 mins.

Finally add the remaining butter, cream if you are adding. Cook till the gravy thickens.

Serve with Fried Naans




Notes:

Since I was cooking couple of dishes together, I made sure I didn't end up having to many vessels to wash. So I managed frying the peas and capsicum. Else you can cook in different pans.

I didn't add as much as cream required, even then on overall the sabji was very heavy when paired with Fried Naan.


Sending these for my Indian Thali Mela



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15


17 comments :

The Pumpkin Farm April 21, 2012 at 6:55 PM  

looking at the color i had a feeling it had cashew, should have guess by the name 0 shahi,,but now wuith this recipe, it is doubly confirmed...lovely recipe

vaishali sabnani April 21, 2012 at 7:27 PM  

amazing color of the gravy..even without the addition of food color!..surely very creamy..but thats how north indian food has to be..good job !!

Usha April 21, 2012 at 7:30 PM  

Shahi matar paneer does look rich and delicious! Nice recipe.. Even I have a few paper recipe clips which I am yet to try. I always forget about these recipes when I am looking for new recipes.

Chef Mireille April 21, 2012 at 8:15 PM  

what a flavorful looking gravy!!! looks so warm and inviting...perfect comfort food!

Priya April 21, 2012 at 8:15 PM  

Rich looking creamy sabji, i dont mind having with rotis now.

Rajani April 21, 2012 at 8:31 PM  

Bookmarking this!

Roshni April 21, 2012 at 8:53 PM  

Perfect gravy

Harini-Jaya Rupanagudi April 21, 2012 at 10:14 PM  

the gravy looks very tempting and appetizing..shall try this combo sometime!

Priya dharshini April 21, 2012 at 10:57 PM  

Yummy shahi matar..Sounds too delicous and yummy

Shobha April 22, 2012 at 3:16 AM  

Nice side dish for the thali menu.

Suma Gandlur April 22, 2012 at 7:40 AM  

Looks creamy and rich.

rekhas kitchen April 22, 2012 at 11:07 AM  

Wow Gravy looks creamy and what a thali superb Valli...

PJ April 22, 2012 at 5:08 PM  

Love the color Srivalli.Fried naan and this gravy must have been a super combo..

Sometimes it hard to remember all the ingredients needed and when I am set to cook, i realize something is missing...

Krithi's Kitchen April 22, 2012 at 7:39 PM  

Wish I had lived near you Valli... Such droolworthy plates I am seeing daily :))
Krithi's Kitchen - Serve It - Pressure Cooked/Slow Cooked

Jayanthi April 23, 2012 at 3:33 AM  

So rich and creamy ....can just have a bowl of the shahi paneer and I don't need anything to accompany it. Looks so good. Very nice Valli.

Rasi April 23, 2012 at 7:37 AM  

Even we do it a simiar way when we are in a mood of indulgence.. I am not a big fan of peas so its always shahi paneer for me :)..

Preeti Garg April 23, 2012 at 11:37 PM  

gravy of main course look fab....thali rock

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