Paneer Methi Matar Malai is a delicious North Indian curry made with cottage cheese (paneer), fenugreek leaves (methi), green peas (matar), and a rich, creamy gravy (malai). This dish offers a balanced combination of bitter, sweet, and creamy tastes. It is hearty and filling, appealing to vegetarians, and perfect for family meals on special occasions. Easily customisable dish where you can adjust spice levels, creaminess, and addition of other vegetables is also possible.
Here's a simple recipe to make it at home:
Preparation Time: 10 mins
Cooking Time: 15-20 mins
For 2 people
Ingredients:
•⁠ ⁠Fresh Methi (Fenugreek) leaves - 1 bunch
•⁠ ⁠Fresh Paneer (Cottage Cheese) - 250 gms, cut in to cubes
•⁠ ⁠Green Peas, fresh/frozen - 1/2 cup
•⁠ ⁠Onion - 1
•⁠ ⁠Garlic - 4-5 cloves
•⁠ ⁠Ginger - 1 inch
•⁠ ⁠Green chillies, as per taste
•⁠ ⁠Cashew nuts - handful, soaked in warm water for at least 15 mins
•⁠ ⁠Chopped Coriander leaves
•⁠ ⁠Bay leaves 1-2
•⁠ ⁠Cinnamon stick - 1
•⁠ ⁠Cumin seeds - 1/2 tsp
•⁠ ⁠Coriander powder - 1 1/2 tbsp
•⁠ ⁠Garam Masala powder - 1/2 tsp
•⁠ ⁠Red Chilli powder - as per taste
•⁠ ⁠Cooking cream - 250 ml
•⁠ ⁠Sugar - 1 tbsp
•⁠ ⁠Salt to taste
•⁠ ⁠Ghee or Unsalted Butter - 2tbsp
Optional: Cardamom powder- 1/4 tsp, 1/2 cup semi-skimmed milk - to adjust consistency
Preparation:
1. Prepare the masala paste:
- In a blender, add the chopped onion, green chilies, ginger-garlic, soaked cashew nuts.
- Blend everything to a smooth paste. You can add a little water if needed to help with blending. Set aside.
2. Cook the masala paste:
- In the same pan, add another tablespoon of ghee or oil. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the prepared masala paste to the pan, stirring frequently, until the oil starts to separate from the masala. On medium-high heat, this should take about 3-4 minutes.
3. Combine ingredients:
- Add the green peas to the masala and cook for another 2-3 minutes.
- Add fresh fenugreek leaves and mix well. Then add coriander leaves, coriander powder, red chilli powder, garam masala powder, salt and sugar. Sauté on medium-high heat for 3-4 minutes.
- Stir in the fresh cream and cook for 2-3 minutes until the gravy thickens.
- Add paneer cubes. Mix well, cover the lid and cook for 3-4 minutes on medium heat.
- If the gravy is too thick, you can add a little milk to adjust the consistency.
4. Season and finish:
- Turn off the heat, sprinkle some chopped fresh coriander leaves and let the curry rest for a few minutes to allow the flavours to meld.
5. Serve:
- Garnish with a drizzle of fresh cream and serve hot with naan, roti, or steamed rice.
Enjoy your homemade Paneer Methi Matar Malai!
Please refer here for Homemade Cottage Cheese (Paneer) recipe:
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