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methi malai matar paneer

Methi Malai Matar Paneer

Shikha | My Food Veda
Paneer (cottage cheese) cooked in a creamy gravy made with onions, tomatoes and cashews along with a few other ingredients and spices.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 279 kcal

Ingredients
  

  • 2 tbsp ghee
  • 250 gm fenugreek leaves or methi leaves
  • as per taste salt
  • 1 onion, roughly chopped
  • 2 green chillies
  • 5-6 cloves garlic
  • 1 inch ginger
  • 2 tomatoes, roughly chopped
  • 1/3 cup cashews
  • 1 cup water
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 cardamoms
  • 2 tbsp coriander powder
  • 1 cup frozen peas
  • 1 cup paneer, diced
  • 1 tsp garam masala

Instructions
 

For sauteeing fenugreek (methi) leaves

  • Heat 1 tbsp ghee in a pan.
  • Add chopped fenugreek leaves. Sprinkle a pinch of salt on it.
  • Cook till water is completely vapourised. Keep it aside.

For making onion, tomatoes and cashews puree

  • Heat 1 tbsp ghee in a pan.
  • Add onion, green chillies, garlic, ginger and tomatoes into it. Fry them for a while, then add cashews. Cook for 3-4 minutes.
  • Then add 1 cup of water into this mixture. Cover and cook for 5 minutes on medium flame.
  • Let this mixture cool down completely and afterwards grind it into a fine paste. Keep it aside.

For preparing gravy

  • Heat oil in a pan.
  • Add cumin seeds, bay leaves, cinnamon stick and cardamoms into it. Once cumin seeds starts crackling, pour onion, tomatoes and cashews puree into it.
  • At this stage, add coriander powder, frozen peas and sauteed fenugreek leaves. Mix everything well. Cook for 2-3 minutes and add water to get the desired consistency along with salt.
  • Cover and cook for further 5 minutes. Then add paneer. Again cover and cook for 5 minutes.
  • Now, add garam masala, cover and switch off the flame.
  • Methi malai matar paneer is ready to serve hot.

Video

Notes

  1. Always use fresh fenugreek leaves. But if the same is not available, you can use Kasuri Methi (dry fenugreek leaves) directly into the gravy at the stage when we added sauteed fenugreek leaves in the above recipe.
  2. For making gravy creamier, you can add cream into it after the last step of the recipe.

Nutrition

Calories: 279kcalCarbohydrates: 25.6gProtein: 13.1gFat: 16.7gSaturated Fat: 6.2gCholesterol: 21mgSodium: 350mgPotassium: 407mgFiber: 5gSugar: 6.2gCalcium: 91mgIron: 3mg
Keyword indian cooking, indian food, kasuri methi, matar, methi, methi malai paneer, methi matar paneer, paneer, veg food, vegetarian
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