Methi Malai Matar Paneer

This paneer recipe is a delicious dish which can be prepared for friends and family on festivals and special occasions. Methimalai matar paneer is from the North Indian cuisine.

There are various types of recipes for this delicacy but this particular one is made using chewy paneer and the dish can be described as creamy. If you are planning to host a party and you want to prepare a mouth-watering meal for your guests, then this is the perfect recipe for you. Methi Malai Matar Paneer recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

1. Methimalai matar paneer recipe can be considered as a healthy dish because of the nutritious ingredients it is made with. Paneer, which is the main ingredient of this dish, is very beneficial to the human body. Paneer does not have much carbohydrates content and this makes it a great choice for diabetics. Consuming it won’t spike up the sugar level of your blood, because its digestion process is a bit slow.

Ingredients

vegetable oil: 1 tbsp

Sugar as needed

tsp cumin seeds: 1/2

bay leaf: 1/2

clove garlic, finely chopped: 1

cup finely chopped onion: 1/2

inch piece ginger, finely chopped: 1/2

yogurt: 2 tbsp

tomato puree: 1/2 tbsp

peas: 6 tbsp

salt as needed

Red chili Powder: 1/2 tsp

ground cumin: 1/2 tsp

ground coriander: 1/2 tsp

cup methi/fenugreek leaves: 1

cup coconut cream: 1/4

paneer: 6 oz

garam masala powder: 1/2 tsp

kasoori methi powder: 1/2 tsp

Ghee: 1/2 tbsp

water: 1/4 cup

How To Make Methi Malai Matar Paneer

1. Pour vegetable oil into a large kadai and heat it on medium flame. Add 1/2 tsp. sugar and allow it to caramelize. Add the cumin seeds and sauté until they begin to crackle.
2. Add the bay leaf and cook for about 15 seconds. Add the chopped garlic and cook until the raw smell goes away.Add the chopped onions and ginger andsauté over medium heat for 3-4 minutes or until the onion turnstranslucent.
3. Add yogurt, tomato puree, and salt, as needed. Mix the ingredients together and cook for 2 minutes. Add the peas and mix well. Cook for about 1 minute and gradually add little water to the mixture. Stir well; set aside.
4. Place the red chili powder, ground cumin and coriander powder in a bowl. Mix everything together while adding little water to create a smooth paste.
5. Pour the paste into the gravy and add fenugreek leaves. Give the mixture a good stir. Cook for 5 minutes then add the coconut cream. Stir the mixture well and then add paneer, garam masala, kasoorimethi, and ghee. Once again, stir everything together well.
6. Once the gravy is well cooked and it is of the right consistency, remove the kadai from heat.
7. Your delicious methi malai matar paneer dish is finally ready. You can serve with paratha, rice or any chapatti of your choice.

Trivia

1. The word paneer originated from Persia. The word ‘panir’ in Persian, the word ‘peynir’ in Turkish, the word ‘panir’ in Armenian, and the Azerbaijani word ‘panir’ all are derivatives of the word paneer, which refers to any kind of cheese.