Creamy Methi Matar Malai Paneer: A Delicious Indian Curry Recipe
45 minutes
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About Creamy Methi Matar Malai Paneer: A Delicious Indian Curry Recipe
Indulge in the rich and creamy flavors of Methi Matar Malai Paneer, a delightful Indian vegetarian curry. This recipe combines the aromatic warmth of fenugreek leaves (methi) with the sweetness of peas (matar) and the luxurious texture of paneer cheese in a smooth, tomato-based sauce. It's a perfect balance of spices and creaminess, making it a truly satisfying meal.The distinct taste of fenugreek leaves elevates this dish, giving it a unique character. The process involves shallow frying the paneer for a delightful golden-brown crust, while the tomato base simmers to perfection, developing rich depth. Served with warm naan bread or rice, this curry is an absolute treat!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 4 Tomato large roughly chopped
- 1 cup Cream fresh
- 1 cup Peas green
- 250 gm Cottage Cheese sliced
- 2 tbsp Dried Fenugreek Leaf
- 1/2 tsp Cumin Seed
- Salt to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 5 tbsp Oil
Instructions
Prepare the Paneer
- Shallow fry the sliced paneer in 1 tbsp of oil until golden brown. Set aside.
Prepare the Spice Paste
- Heat 2 tbsp oil in a wok or pan. Add cumin seeds and let them splutter.
- Add the chopped tomatoes, salt, red chili powder, coriander powder, turmeric powder, and garam masala. Mix well, cover, and cook for 10 minutes on low heat, or until tomatoes are soft and the oil separates.
- Remove from heat and let the mixture cool slightly. Transfer to a blender and add 1/4 cup of water. Blend until a smooth paste is formed.
Cook the Curry
- Heat the remaining 2 tablespoons of oil in the same pan. Add soaked kasuri methi and cooked green peas. Sauté for 2 minutes.
- Add the spice paste and cook for 3 minutes on low heat, covered.
- Stir in the cream, add a pinch of salt if needed, and mix well. Gently add the fried paneer and cook for 7 minutes more on low heat, covered.
Garnish and Serve
- Stir in the fresh coriander leaves. Garnish with extra coriander. Serve hot with naan bread, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Methi Matar Malai Paneer
- Soaking the kasuri methi in warm water enhances its flavor and prevents it from becoming bitter.
- Don't overcrowd the pan when frying the paneer; it's best to fry it in batches to achieve a nice golden-brown color.
- Adjust the amount of red chili powder to your preferred spice level.
- For a richer flavor, you can add a tablespoon of cashew paste to the spice paste.
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Recipe Nutrition
Calories: 636kcalCarbohydrates: 20gProtein: 16gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 104mgSodium: 306mgPotassium: 704mgFiber: 6gSugar: 12gVitamin A: 3221IUVitamin C: 43mgCalcium: 161mgIron: 2mg
Saba Shaikh
Articles: 176
3 Comments
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Looks so yummy! Excited to make it.
Absolutely mouthwatering! Great share.
This looks perfect! Thanks for posting.