Methi Malai Matar Paneer Recipe/Dhaba-style cooking at home

Methi Malai Matar Paneer recipe is a rich North Indian gravy cooked with fenugreek leaves, green peas, and cream with Pneer. This recipe is smooth, creamy, and rich, and it’s a hit for both youngsters and adults.

Fresh fenugreek leaves, green peas, and soft paneer pieces make Methi Malai Matar Paneer an amazing vegetarian dish with full of Nutrition. In around 40 minutes, learn how to create this methi malai matar paneer supper on the stove.

More About Methi Malai Matar with Paneer recipe

This dish is for you if you’re looking for a cooking victory. The combination of methi (fenugreek leaves), matar (green peas), and malai (cream) with Paneer is unbeatable. This recipe is so delicious that it will even outperform matar methi malai from a restaurant!

This methi mutter malai recipe takes about 40 to 45 minutes to prepare. As a result, it’s the ideal comfort food dinner for a hectic weeknight.

This version is also suitable for children, just make sure to remove the whole spices before you serve and make it less spicy and its a great way for everyone to enjoy a dhaba style cooking for a change and enhance the taste buds 🙂 Also, it’s a good idea if you wanted to introduce fenugreek leaves to children because there isn’t a trace of bitterness! Because of the cream, onions, tomatoes, and paneer, this delicious curry is on the sweeter side.

Both the dry leaves and fresh fenugreek leaves have numerous health benefits. As a result, make sure to incorporate them into your meals.

As with most Indian curries, methi mutter malai goes well with Indian flatbreads like Roti, Naan, Paratha, Chapati, or Tandoori Rotis, It also goes well with plain boiled basmati rice or any biryanis or fried rice.

Are you looking for more interesting methi recipes? One of these methi matar malai recipe is made with no onions and no garlic and is simply delicious. Do check this out and I hope you will like it.

Ingredients required to prepare Methi Malai Matar Paneer Recipe

• Ghee (Clarified butter) 1/4 cup
• Cumin seeds 1 teaspoon
• Bay leaves 3-4 small
• Cinnamon stick 1 inch
• Green cardamoms 5-6
• Black cardamom 1
• Onions 3-4 medium finely chopped
• Ginger garlic paste 1 tablespoons
• Green peas 1 and 1/2 cups
• A bunch of fenugreek leaves chopped (1 and 1/4 cup)
• Fenugreek leaves 1 tablespoon crushed
• Paneer cut into small cubes 1 cup or as required
• Coriander leaves chopped 2 tablespoons
• Some grated paneer around 1/4 cup
• Fresh cream 3/4 cup

Spices

• Turmeric powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Asafedita (hing) 1/2 teaspoon
• Kashmiri Red chili powder 1 and 1/2 teaspoons
• Salt 1 and 1/4 teaspoons or as per taste
• Some hot water as required
• Tomatoes finely chopped 2 medium-sized
• Green chili chopped as required

Short Summary for the recipe Methi, Malai, Matar with Paneer

Use a thick-bottomed karahi or a wok to prepare this recipe. Heat Clarified i.e Ghee, then add cumin seeds, bay leaves, cinnamon stick, a few green cardamoms, black cardamom, and give these a quick stir keeping the flame at low. Immediately add finely chopped onions and stir fry until the rawness disappears. Do not make it dark brown just saute until translucent and looks cooked.

Next, add the ginger-garlic paste and continue to cook further. Saute a few minutes or until the rawness completely disappears and smells nice. Then add the spices like turmeric powder, garam masala powder, coriander powder, cumin powder, Asafedita i.e hing, red chili powder, and then quickly mix and saute all together for some time.

Next, sprinkle some salt as per taste and mix. At this point, add some hot water to cook the spices. Stir to mix and continue to cook for a few minutes. Make sure to keep the flame low while cooking this. You will see the spices starts to leave oil and turn very aromatic.

I have been cooking the spices for a while now and it looks cooked and nice now, next, I will add 2 medium-sized finely chopped tomatoes into it and mix. Mix and continue to cook the tomatoes along with the spices for a few minutes or until you see that these are well cooked as well. Also, sprinkle some salt and mix. Continue to cook until you see these start to leave oil. Add some finely chopped green chili as per taste. Mix well.

Next, add the green peas, mix and cook for 5 minutes, keeping the flame at low. and ass up some hot water at this point so that the peas cook well.

Adding Fenugreek leaves

After a few minutes of cooking the peas by keeping the flame at low to medium now, i am going to add Fenugreek leaves thoroughly washed under running water and then finely chopped. I prefer to use the soft part of the stems but in case you don’t prefer do not add. It’s completely up to you.

I have chopped a medium bunch of fenugreek leaves. Please go through the amount of ingredients that I have used to prepare this methi malai matar paneer recipe written in the description link below or visit my blog post to get some extra tips and tricks or the variations you may use to prepare this at home which is more likely a Dhaba style-cooking using the whole spices and preparing a tomato and onions mixed gravy.

Imp note ~

As you see that I have been using a little amount of hot water frequently in between because I feel the mixture is drying up which I don’t want and also to keep the right consistency of the gravy. So make sure to add little by little to your recipe as required and avoid adding too much water.

After cooking for10 to 15 minutes, or until you see that the peas and the leaves are cooked well. Next, crush up some dry kasoori methi which is dry fenugreek leaves the top of it and mixed. Continue to cook for a few minutes,

Add a little more hot water to adjust the consistency, then add some small cubes of paneer and mix with the gravy. Mix and cook paneer pieces for a few minutes again keeping the flame at low.

After some time of cooking the gravy starts to leave oil and looks tempting

Some extra flavours are being added

Once you reach the end part of cooking just add some finely chopped coriander leaves, sprinkle some garam masala powder, and give it a nice mix.

You may also add some grated paneer into it to enhance the taste and to add more nutrition to it. Finally, lower the flame, add some malai i.e fresh cream, and mix. After you add cream do not cook too long just mix in well and turn off the flame completely and serve hot with naan, roti, or rice. Also before serving make sure to discard the whole spices 🙂

Step by step directions along with the images shown below

Use a thick-bottomed karahi or a wok to prepare this recipe

Heat Clarified i.e Ghee, then add cumin seeds, bay leaves, cinnamon stick, a few green cardamoms, black cardamom, and give these a quick stir keeping the flame at low.

Immediately add finely chopped onions and stir fry until the rawness disappears. Do not make it dark brown just saute until translucent and looks cooked.

Next, add the ginger-garlic paste and continue to cook further. Saute a few minutes or until the rawness completely disappears and smells nice.

Add All the Spices

Then add turmeric powder, garam masala powder, coriander powder, cumin powder, Asafedita i.e hing, red chili powder, and then quickly mix and saute all together for some time.

Next, sprinkle some salt as per taste and mix.

At this point, I am adding some hot water to cook the spices.

Stir to mix and continue to cook for a few minutes. Make sure to keep the flame low while cooking this.

You will see the spices starts to leave oil and turn very aromatic.

I have been cooking the spices for a while now and it looks cooked and nice now, next, I will add 2 medium-sized finely chopped tomatoes into it and mix.

Mix and continue to cook the tomatoes along with the spices for a few minutes or until you see that these are well cooked as well. Also, sprinkle some salt and mix.

Continue to cook until you see these start to leave oil.

Add some finely chopped green chili as per taste. Mix well.

Next, add the green peas, mix and cook for 5 minutes, keeping the flame at low.

I am adding up some hot water at this point so that the peas cook well.

Adding Fenugreek leaves

After a few minutes of cooking the peas by keeping the flame at low to medium now, I am going to add Fenugreek leaves thoroughly washed under running water and then finely chopped. I prefer to use the soft part of the stems but in case you don’t prefer do not add. It’s completely up to you.

I have chopped a medium bunch of fenugreek leaves. Please go through the amount of ingredients that I have used to prepare this methi malai matar paneer recipe written in the description link below or visit my blog post to get some extra tips and tricks or the variations you may use to prepare this at home which is more likely a Dhaba style-cooking using the whole spices and preparing a tomato and onions mixed gravy.

Imp note ~

As you see that I have been using a little amount of hot water frequently in between because I feel the mixture is drying up which I don’t want and also to keep the right consistency of the gravy. So make sure to add little by little to your recipe as required and avoid adding too much water.

After cooking for10 to 15 minutes, or until I see that the peas and the leaves are cooked well I crushed up some dry kasoori methi which is dry fenugreek leaves the top of it and mixed.

Continue to cook for a few minutes,

Add a little more hot water to adjust the consistency, then add some small cubes of paneer and mix with the gravy.

Mix and cook paneer pieces for a few minutes again keeping the flame at low.

After some time of cooking the gravy starts to leave oil and looks tempting

Some extra flavours are being added

Once you reach the end part of cooking just add some finely chopped coriander leaves, sprinkle some garam masala powder, and give it a nice mix.

You may also add some grated paneer into it to enhance the taste and to add more nutrition to it.

Finally, lower the flame, add some malai i.e fresh cream, and mix. After you add cream do not cook too long just mix in well and turn off the flame completely and serve hot with naan, roti, or rice.

Also before serving make sure to discard the whole spices.

Print recipe below

Points to remember ~

• If using thick cream/ Home Malai then you néed to adjust the consistency by adding little extra water to It.
• If the peas that you are using are harder In texture then cook these In some boiling water for about 5 to 10 minutes and then use them in the gravy.
• Refrigerate few cups of clotted cream or malai if in case using fresh handmade cream or malai. Then whip it until it’s smooth and silky. Warm malai or clotted cream should not be added straight from the milk, since this will result in a grainy texture. I used packaged light cream, but fresh malai would work just as well. If you’re using packaged cream, there’s no need to whip or beat it.
• If the fenugreek leaves are excessively bitter, cut them up and place them in a basin. Add a pinch of salt and stir thoroughly. Allow 15 minutes to pass. Then, in your palms, squeeze the fenugreek leaves. This method eliminates the bitter fluids.
• If using whipped cream or heavy cream, use 1/4 cup of each.
• Green Peas: You can use fresh or frozen green peas in this recipe. In case you see the peas are harder than before adding the green peas to the curry, make sure you boil or steam them.

Nutrition

List of Ingredients added below are used to calculate the Nutrients of the recipe Methi Malai Matar Paneer Recipe

Calorie Breakdown