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    Home » Recipes » Paneer Recipes

    Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar

    Published: Feb 22, 2023 by Ramya · Leave a Comment

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    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!

    How to make Paneer Methi Matar Malai Recipe

    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.

    Jump to:
    • Ingredients
    • Step by Step Instructions
    • Recipe Notes
    • Top Tip
    • Substitutions & Variations
    • Storage & Serving Suggestions
    • More Paneer Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Paneer Methi Matar Recipe

    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.

    Paneer Methi Matar Malai

    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.

    Creamy Paneer Methi Matar Recipe

    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.

    Paneer Methi Malai Matar Recipe

    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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    I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    📖 Recipe

    Paneer Methi Matar Malai Recipe

    Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar

    Ramya
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Side Dishes
    Cuisine North Indian
    Servings 4 people
    Calories 347 kcal

    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
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    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.

    Nutrition

    Nutrition Facts
    Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar
    Amount per Serving
    Calories
    347
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    13
    g
    81
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    56
    mg
    19
    %
    Sodium
     
    375
    mg
    16
    %
    Potassium
     
    331
    mg
    9
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    1174
    IU
    23
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    539
    mg
    54
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword dhaba style paneer methi matar recipe, how to make paneer methi matar malai recipe, paneer methi matar malai
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    Ramya-CookingFromHeart

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