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    Home » Vegetarian Side Dishes » Shahi Matar Capsicum Sabji | Side Dish for Chapati/ Naan | Step by Step Recipe

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

    Published: Apr 21, 2012 · Modified: Nov 4, 2020 by Srivalli · 16 Comments

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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 a 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. Anyway, we were thrilled to see so many wonderful-sounding dishes. I started after breakfast and feared if the scheduled power cut will happen at a 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 different 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 to 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
    Tomato 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 nonstick 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 a couple of dishes together, I made sure I didn't end up having too many vessels to wash. So I managed to fry 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.

    Recipe

    Print Pin

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

    Course Main Dish – Gravies
    Cuisine North Indian, Punjab
    Author Srivalli

    Ingredients

    • 1 & 1.2 cup Onions
    • 1/2 cup Capsicum chopped
    • 1 cup Peas
    • 2 tbsp Cooking Oil
    • 1/4 cup Cashew Nut Paste
    • 2 medium Green Chilies
    • 1/4 cup Cream
    • 1 & 1/2 cup Tomato Puree
    • 1/2 tsp Ginger Garlic Paste
    • 1 tbsp Butter
    • 1 & 1/2 tsp Red Chili Powder
    • Salt to taste
    • 1/4 tsp Sugar
    • 1/2 tsp Cumin Seeds

    Instructions

    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 nonstick 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 cooking 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

    1. Since I was cooking a couple of dishes together, I made sure I didn't end up having too many vessels to wash. So, I managed to fry the peas and capsicum. Else, you can cook in different pans.
    2. I didn't add as much as cream required, even then on overall the sabji was very heavy when paired with Fried Naan.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. The Pumpkin Farm says

      April 21, 2012 at 1:25 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

      Reply
    2. vaishali sabnani says

      April 21, 2012 at 1:57 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 !!

      Reply
    3. Usha says

      April 21, 2012 at 2:00 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.

      Reply
    4. Chef Mireille says

      April 21, 2012 at 2:45 pm

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

      Reply
    5. Priya says

      April 21, 2012 at 2:45 pm

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

      Reply
    6. Rajani says

      April 21, 2012 at 3:01 pm

      Bookmarking this!

      Reply
    7. Roshni says

      April 21, 2012 at 3:23 pm

      Perfect gravy

      Reply
    8. Harini-Jaya Rupanagudi says

      April 21, 2012 at 4:44 pm

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

      Reply
    9. Priya dharshini says

      April 21, 2012 at 5:27 pm

      Yummy shahi matar..Sounds too delicous and yummy

      Reply
    10. Shobha says

      April 21, 2012 at 9:46 pm

      Nice side dish for the thali menu.

      Reply
    11. Suma Gandlur says

      April 22, 2012 at 2:10 am

      Looks creamy and rich.

      Reply
    12. rekhas kitchen says

      April 22, 2012 at 5:37 am

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

      Reply
    13. PJ says

      April 22, 2012 at 11:38 am

      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...

      Reply
    14. Jayanthi says

      April 22, 2012 at 10:03 pm

      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.

      Reply
    15. Rasi says

      April 23, 2012 at 2:07 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 :)..

      Reply
    16. Preeti Garg says

      April 23, 2012 at 6:07 pm

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

      Reply

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