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Methi malai matar recipe with paneer / methi paneer recipe / methi matar / methi malai matar recipe / paneer recipes with detailed instruction and step by step photos. Methi malai matar paneer is popular vegetarian dish made with methi leaves, peas and paneer (cottage cheese). This is delicious curry or gravy recipe is from North Indian cuisine. Methi malai matar paneer is rich and creamy gravy which pair well with roti, naan, or poori. Methi malai matar paneer is one of the popular side dish on restaurant menu.
Usually this gravy is prepared with fresh methi / fenugreek leaves however it is not possible to get fresh all the time so you can use dried methi leaves / kasuri methi in this recipe. Both fresh and dried leaves taste equally good. the main ingredients in the recipe are methi leaves, matar(peas), malai(cream), paneer, cashews and with basic masala and spices. The gravy is rich creamy mildly sweet with the hint of bitterness from the methi leaves/ fenugreek leaves.
The Ingredients that you will require
Methi : Usually fresh methi / fenugreek leaves are used however you can use dried or kasuri methi in this recipe
Malai : Heavy cream is used in this dish to make it rich and creamy buy you can skip it completely if you dont want to add extra calories. I used curd / yogurt in this recipe instead of cream
Matar : Fresh or frozen peas are can be added
Paneer : Cottage cheese
Onion and cashew : make a creamy base for the gravy/curry
Curd : I added curd/yogurt to the curry base in this recipe to make rich but you can skip it.
Notes
You can use heavy cream instead of curd, if adding heavy cream swich of the flame and add it finally.
Since i did not have fresh methi leaves i had to add kasuri methi(dried one). if you have fresh leaves add that
You can also skip the curd and heavy cream in the recipe as cashew paste by itself gives the creaminess to the gravy
Methi malai matar recipe with paneer / methi paneer recipe
Ingredients
- 3 tbsp Oil
- 2 medium Onion
- 3-4 Green chili
- small piece Ginger
- 2-3 cloves Garlic
- 1/4 cup Cashews
- I inch piece Cinnamon
- 2-3 Cloves
- 1 Cardamom/ elachi
- 1/2 tsp Pepper
- 1/4 cup Kasuri methi
- 1/2 cup Peas fresh or frozen
- 200 gms Panner
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin/ Jeera powder
- 1/2 cup curd
- 1 cup Water
- 2 tbsp cream
- Salt
Instructions
- Firstly heat kadai with some oil and add chopped onions, green chili and ginger and saute till onion turns soft
- Add cashews and fry them for a minute and switch of the flame
- Once the mixture cool downs grind it into smooth paste with adding 1 or 2 tbsp water
- Heat a kadai or pan with oil and add whole spices and fry them for 10 seconds
- Now add the kasuri methi or fresh methi leaves and peas/matar and saute it for 2-3 minutes
- Now add turmeric powder , coriander powder and cumin powder saute it
- Add the ground onion and cashew paste and mix it well with peas and methi leaves
- Now add fresh curd , add 1 cup water and salt and mix it well
- Add the paneer cubes and cover and let the gravy simmer for 5-6 minutes and switch of the flame
- Add in the fresh cream and stir it in.
- Serve it hot
