Creamy, rich and extremely delicious Paneer Matar Malai recipe with detailed step by step pictures. Malai Matar Paneer recipe is an easy and quick curry made using cottage cheese & fresh green peas!
In a heavy pan heat 1 tablespoon oil and add 1 teaspoon shahi jeera, let it splutter.
Next add 1 large onion finely chopped along with 1-2 green chillies slit across.
Cook until the onions are translucent, golden brown & soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins until the raw smell is gone.
Add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder.
Cook for 2-3 mins on low flame. Next add ½ cup fresh thick curd whisked thoroughly.
Mix well and cook on medium flame for another 3-4 mins until the oil separates.
In a blender add ¼ cup cashews (soaked preferably for 15-20 mins in hot water/milk) and some water/milk, grind into a smooth paste to make cashew cream. Add it to the pan.
Add 1 teaspoon sugar and salt as needed, mix well. Add water if needed as the curry can get thick very quickly.
Keep covered and cook on low flame until oil floats on top and the curry is thick.
Add ½ cup fresh peas to the curry, cook for a couple of minutes.
Next add 100 grams paneer cut into thick cubes (blanched in hot water for a minute). Mix well and add some water, cook covered for 4-5 mins on low flame.
Now add 2 tablespoon fresh cream and mix well. Continue cooking on low flame.
Add 1 teaspoon kasoor methi. Mix well. Add extra water as needed to adjust the consistency of the curry.
Cook again for 4-5 mins covered until the curry is thick.
Garnish with 2-3 tablespoon finely chopped fresh cilantro. Remove from heat.
Serve hot with any Indian flat bread of your choice.
Notes
Adjust spices as per preference.
It is optional to use yogurt and can be replaced by pureed tomatoes.