Learn how to make Dhaba Style Paneer Methi Matar Malai recipe with detailed step by step pictures. Easy, deliciously creamy paneer curry with fenugreek leaves – best with any Indian bread!
Paneer Methi Matar Malai is a rustic, but creamy delicious Dhaba style curry made with cottage cheese, fresh fenugreek greens and green peas. It is spicy, with hints of sweetness from fresh green peas and mild bitterness from the fenugreek leaves. I love dhaba style curries as they are quick to make and tasty too. Traditionally, paneer methi malai matar is white in color and is made without the use of tomatoes and as onions & cashews as the base of the gravy. However, in this dhaba style recipe I used tomatoes for a change and it turned out great.
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Malai means cream, but it can also refer to paneer or cottage cheese. In the paneer methi matar malai, cubes of paneer are simmered in a curry that is flavored with fenugreek leaves and cooked with fresh green peas. It is best to make this recipe in winters when both the methi and matar are fresh. This tastes best served with any type of Indian flat bread like roti, naan or kulcha! Check out other paneer recipes.
Ingredients
Paneer, known as Indian Cottage Cheese is one of the main ingredients. I chopped it into thick cubes so that it can soak up in all the creamy curry.
Methi, known as fenugreek leaves are an integral part of this recipe. Pick a bunch of fenugreek greens that are tender for best results.
Matar, known as Green Peas is the other main ingredient. As much as possible, try to use fresh green peas (frozen or fresh shelled) for best results.
Pureed Tomatoes are used to add a tinge of tartness to the curry. It also adds to the flavor, counteracting with the sweetness of the onions & green peas.
A dash of Fresh Cream is added towards the end of the curry to round up the flavor and enhance the taste.
Spice Powders like Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder, Turmeric Powder, are used in making this masala
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy pan heat 1 tablespoon oil and 1 tablespoon ghee. Add 1 bay leaf, 1 cinnamon stick, 2 cloves, 1 green cardamom and ½ teaspoon cumin seeds. As they splutter, add 1 green chilli finely chopped and ¼ teaspoon asafoetida.
Next add 2 onions finely chopped and fry them on low flame until translucent.
Add 1 teaspoon ginger garlic paste and cook until there is no raw smell anymore.
Now add all the spice powders – ¼ teaspoon red chilli powder, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder. Fry on low flame for 1-2 minutes without burning the spices.
Add 2 tomatoes pureed (just blend them raw without any water).
Cook the tomato puree for 3-4 minutes and then add ½ cup water. Cook on low flame until there is no raw taste from tomatoes.
Next add 1 cup of tightly packed methi leaves (discard the stems) roughly chopped.
Cook for 3-4 minutes until the leaves wilt and then add ½ cup fresh green peas.
Add ¼ cup of water and cook the curry closed until the leaves and peas are cooked enough.
Next add ½ teaspoon garam masala powder, 1 teaspoon sugar and salt as needed. Cook for another 5 minutes.
Now add 200 grams paneer cubes into the curry. Cook covered for 5-7 minutes.
Add 3 tablespoon fresh cream and mix well.
Allow the curry to boil on low flame for 2-3 minutes and remove from heat.
Serve hot with rotis, chapati, naan, kulcha or any Indian flat bread.
Recipe Notes
- Tomatoes can be finely chopped too, but the gravy turns creamy by using pureed tomatoes.
- Adjust spices as per preference.
- Fresh or frozen green peas yield best results. Likewise fresh tender methi leaves are good for this curry flavor-wise.
Top Tip
For dhaba-style rustic paneer curry, cook it on low flame for longer duration until oil oozes out from sides, before adding methi, peas or paneer.
Methi leaves can be bitter, so it is important to choose tender shoots and pick only the leaves, leaving aside the stems. It also helps to rub some salt with the leaves and squeezing out the water to remove any bitterness. Alternatively, methi leaves can also be fried separately before being added to the curry.
Do not cook the curry on high flame or for longer duration after adding fresh cream as it can split, spoiling the gravy taste.
Substitutions & Variations
If you want to make this paneer methi matar malai gravy dairy-free, it can be easily replaced by cashew paste.
In the place of tomato puree, you can also add fresh curd or plain yogurt.
If fresh methi leaves are not available, you can use kasoor methi or dried fenugreek leaves but add them at the end while adding fresh cream.
Storage & Serving Suggestions
Paneer Methi Matar Malai tastes best when served hot with any Indian flat bread. It can also be served on a side with pulao or biryani. Garnish with finely chopped cilantro for a vibrant, restaurant style curry. Leftover curry can be stored in the fridge in an airtight container for a day, reheated before serving.
More Paneer Recipes
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📖 Recipe
Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar
Equipment
- Heavy Kadai/Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 200 Grams Paneer/Cottage Cheese
- ½ cup Fresh Green Peas
- 1 cup Methi/Fenugreek Leaves tightly packed
- 2 Onions Finely Chopped
- 2 Tomatoes Pureed
- 3 tablespoon Fresh Cream
- 1 tablespoon Oil
- 1 tablespoon Ghee
- 1 Bay Leaf
- 2 Cloves
- 1 Cinnamon Stick
- 1 Green Cardamom
- ½ teaspoon Cumin Seeds/Jeera
- ¼ teaspoon Asafoetida
- 1 teaspoon Ginger Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Red Chilli Powder
- ½ tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Sugar
- 1 Green Chilli
- Salt as needed
- Water as needed
Instructions
- In a heavy pan heat 1 tablespoon oil and 1 tablespoon ghee. Add 1 bay leaf, 1 cinnamon stick, 2 cloves, 1 green cardamom and ½ teaspoon cumin seeds. As they splutter, add 1 green chilli finely chopped and ¼ teaspoon asafoetida.
- Next add 2 onions finely chopped and fry them on low flame until translucent.
- Add 1 teaspoon ginger garlic paste and cook until there is no raw smell anymore.
- Now add all the spice powders – ¼ teaspoon red chilli powder, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder. Fry on low flame for 1-2 minutes without burning the spices.
- Add 2 tomatoes pureed (just blend them raw without any water).
- Cook the tomato puree for 3-4 minutes and then add ½ cup water. Cook on low flame until there is no raw taste from tomatoes.
- Next add 1 cup of tightly packed methi leaves (discard the stems) roughly chopped.
- Cook for 3-4 minutes until the leaves wilt and then add ½ cup fresh green peas.
- Add ¼ cup of water and cook the curry closed until the leaves and peas are cooked enough.
- Next add ½ teaspoon garam masala powder, 1 teaspoon sugar and salt as needed. Cook for another 5 minutes.
- Now add 200 grams paneer cubes into the curry. Cook covered for 5-7 minutes.
- Add 3 tablespoon fresh cream and mix well.
- Allow the curry to boil on low flame for 2-3 minutes and remove from heat.
- Serve hot with rotis, chapati, naan, kulcha or any Indian flat bread.
Notes
- Tomatoes can be finely chopped too, but the gravy turns creamy by using pureed tomatoes.
- Adjust spices as per preference.
- Fresh or frozen green peas yield best results. Likewise fresh tender methi leaves are good for this curry flavor-wise.
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