Creamy Methi Matar Paneer: Simple & Healthy Indian Recipe
40 minutes
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About Creamy Methi Matar Paneer: Simple & Healthy Indian Recipe
Indulge in the delightful flavors of Methi Matar Paneer, a wholesome and creamy Indian vegetable dish. This recipe features tender paneer cheese, fragrant fenugreek leaves (methi), and sweet green peas, all simmered in a light and flavorful sauce. Unlike traditional, heavy cream-based versions, this recipe uses milk for a lighter yet equally satisfying creamy texture.Fenugreek, a key ingredient, isn't just delicious; it's also known for its potential health benefits, including aiding digestion and managing blood sugar. This easy-to-follow recipe ensures you can enjoy this nutritious and flavorful dish in minutes, making it perfect for a quick weeknight meal or a special brunch.My personal twist on this classic recipe makes it lighter and healthier without sacrificing any of its rich, comforting taste. Get ready to savor every bite!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 0.5 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 3 clove Garlic
Vegetables
- 2 cups Fenugreek Leaves methi, fresh
- 0.5 cup Peas boiled, frozen or fresh, green
- 2 Tomatoes medium-sized, roughly chopped
- 2 Onion finely chopped, small
- 2-4 Chili adjust to taste, green
Dairy & Other
- 200 gm Cottage Cheese indian cottage cheese, crumbled
- 1 cup Milk adjust as needed, whole milk recommended
- 6 Cashews raw
- 2 tbsp Butter ghee also works well
- 1/2 tsp Cumin Seeds
Instructions
Preparation
- Wash and finely chop the fenugreek leaves. Roughly chop the onions, tomatoes, and garlic.
Sautéing Aromatics
- Heat butter or oil in a pan. Add cumin seeds and sauté until they crackle. Add the chopped onions and garlic; sauté until translucent. Add tomatoes and cashews; sauté for about 2 minutes.
Grinding the Paste
- Remove the sautéed mixture from the pan and grind it to a smooth paste along with the paneer and green chilies. Add a little water if needed to achieve a smooth paste.
Cooking the Methi Matar Paneer
- Heat the remaining butter or oil in the same pan. Add the fenugreek leaves and sauté for 4-5 minutes until slightly wilted.
Simmering and Finishing
- Add the ground paste to the pan. Mix well and cook for a minute. Stir in the milk, green peas, and salt. Cover and simmer for 5 minutes, or until the peas are heated through and the sauce has thickened slightly. Stir in garam masala.
Serving
- Serve hot with naan, roti, or rice. Garnish with a dollop of cream or yogurt, if desired.
Recipe Notes
Expert Tips for the Best Methi Matar Paneer:
- For a richer flavor, use ghee (clarified butter) instead of oil or butter.
- If you don't have fresh fenugreek leaves, you can use 1-2 tablespoons of dried fenugreek leaves instead. Keep in mind that the flavour will be slightly different
- Adjust the amount of green chilies according to your spice preference.
- To make it vegan, substitute the paneer with firm tofu and use vegan butter or oil.
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Recipe Nutrition
Calories: 102kcalCarbohydrates: 7gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 4mgSodium: 855mgFiber: 1gSugar: 6g
Santosh Bangar
Articles: 23
3 Comments
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Such a lovely dish! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Perfect dish! Can’t wait to cook it.