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Methi Malai Matar Paneer
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Methi Malai Matar Paneer Recipe

Steps to Prepare Methi Malai Matar Paneer Recipe
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.
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 flavors 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
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Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Video

Ingredients
  

  • 1/4 cup Ghee (Clarified butter)
  • 1 teaspoon Cumin seeds
  • 3-4 small Bay leaves
  • 1 inch Cinnamon stick
  • 5-6 small Green cardamoms
  • 1 whole Black cardamom
  • 3-4 medium Onions (finely chopped)
  • 2 Tomatoes medium-sized finely chopped
  • 1 tablespoon Ginger garlic paste
  • 1 and 1/2 cups Green peas
  • 1 and 1/4 cup A medium bunch of fenugreek(methi) leaves finely chopped
  • 1 cup Paneer pieces cut into small cubes
  • 2 tablespoons Coriander leaves chopped
  • 1/4 cup Grated Paneer
  • 3/4 cup Fresh cream (malai)
Spices~
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Asafedita (hing)
  • 1 and 1/2 teaspoons Kashmiri Red Chili Powder
  • 1 and 1/4 teaspoons Salt (or as per taste)
  • Some hot water as required by the recipe
  • Green chili finely chopped as required

Video