Methi Malai Matar Paneer is a scrumptious North Indian recipe that you can prepare for your family and friends on special occasions and festivals. This deliciously looking main dish recipe has a creamy taste with soft and chewy paneer. Prepared with fenugreek leaves, matar, paneer, coconut cream, tomato puree, yoghurt, onion, kasoori methi powder along with a melange of whole and ground spices.
150 gm paneer
1/2 teaspoon garam masala powder
1/4 cup coconut cream
1/2 tablespoon ghee
1 teaspoon dried fenugreek leaves
1 tablespoon vegetable oil
1 clove minced garlic
salt as required
1 cup fenugreek leaves ( methi)
1/2 inch ginger
1/2 teaspoon kasoori methi powder
1/2 teaspoon red chilli powder
6 tablespoon peas
1/2 tablespoon tomato puree
sugar as required
2 tablespoon yoghurt (curd)
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 cup minced onion
1/2 bay leaf
1/2 teaspoon cumin powder
60 ml water
To prepare this mouth-watering matar paneer recipe, put a kadhai on medium flame and heat vegetable oil in it. To the heated oil, add ½ teaspoon of sugar and let it caramalise. Once done, add cumin seeds and saute until they crackle.
Then, add bay leaves in the hot oil and cook for a few seconds and add minced garlic to it. Stir for a while until the raw smell of garlic goes away and then add minced onions and ginger in the pan. Saute over medium flame for a few minutes until the onion are pink in colour.
Afterwards, add tomato puree and yoghurt in the pan along with salt as per your taste. Stir the ingredients well and cook for about a minute. Now, add peas in the pan and mix well with the puree. Cook for a minute and add a little water in the pan. Stir to mix once again and prepare the puree for the methi malai matar paneer. On the other hand, while the gravy is getting cooked, take a small bowl and mix together cumin powder, coriander powder and red chilli powder. Add a little water to make a smooth paste.
Now, transfer this paste to the gravy along with fenugreek leaves and mix once again all the ingredients. Cook for about 4-5 minutes and add the coconut cream in the kadhai. Stir to mix well and add paneer, ghee, garam masala, and kasoori methi in the kadhai. Stir once again to mix well.
When the gravy is cooked and the consistency looks good, remove the kadhai from flame and transfer the curry to a serving bowl. Serve it alongside rice or parantha or any kind of chapatti you like.