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!
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.