Creamy, rich, and packed with flavor, this Methi Malai Matar Paneer is an easy Indian curry made with fenugreek leaves, peas, and spices. A quick, restaurant-style paneer recipe that's perfect for weeknight dinners or special occasions!
If there’s one dish that spells comfort, celebration, and cozy weeknight dinners all at once, it’s Methi Malai Matar Paneer! It’s creamy, dreamy, and full of flavor—with the earthy goodness of fresh methi (fenugreek leaves), the slight sweetness of peas, and that luscious paneer that soaks up all the deliciousness like a pro.
This North Indian classic is perfect when you want something indulgent but not heavy, comforting but not boring. It’s mild, slightly sweet, a little herby, and the kick of green chilies.
Now here’s a little story—this dish is my sister-in-law’s absolute favorite! Every time she visits, it’s the first thing she requests (with hot phulkas on the side, of course). So now, it’s become a tradition in our home—she visits, I make Methi Malai Matar Paneer, and everyone ends up licking their plates clean!
But here’s the best part: despite its restaurant-style vibe, this recipe is actually super easy to make at home. No fancy steps, no complicated ingredients, and definitely no standing around the stove for hours. In fact, it’s one of those recipes you can pull together even on a busy weeknight when you're craving something a little indulgent.
Whether you're planning a cozy dinner for two, meal prepping for the week, or making something special for guests—this dish fits the bill perfectly. And it tastes even better the next day (hellooo leftover lunch magic!).
Let’s dig into some tips and tricks to make your methi malai matar paneer experience extra smooth and satisfying!
Paneer tip
Make any storebought paneer softer by soaking it in hot water and a teaspoon of vinegar.
Tips & Tricks for Easy, Creamy Success ✨
Green Peas:
Frozen peas are perfect here—no need to boil separately. Just toss them in and let them cook with the curry. They add sweetness and a pop of color, plus they’re super kid-friendly.
Fresh vs Frozen Methi:
Fresh methi is the classic choice, but let’s be real—not all of us want to pluck and clean methi on a Tuesday evening. Frozen chopped methi is your BFF here. It’s pre-washed, pre-chopped, and works like a dream. Just sauté it briefly to remove any bitterness.
Paneer 101:
Use soft, fresh paneer for the best texture. Homemade is fab (and easier than you think), but if you're using store-bought, soak it in warm water for 10–15 minutes to soften it up. Then cut it into cubes or triangles for a fancy twist! Tofu is great for a vegan version. Here are some more alternatives to paneer for you.
Malai Magic:
Malai means cream, you can use heavy cream or whipping cream.
Cashews and poppy seeds:
These two ingredients make the gravy thick. You can also substitute cashews for cashew butter.I always have it on hand to thicken my gravies in a jiffy.
How to Serve It (aka What to Eat With It)
Methi Malai Matar Paneer is rich and creamy, so it pairs best with lighter, soft flatbreads like phulkas and parathas. It’s also amazing with jeera rice or plain basmati if you’re a rice lover. Add a side of crunchy cucumber salad or a kachumber, and you’ve got yourself a wholesome Indian meal that looks as good as it tastes!
The light bitterness of methi with the sweet peas and velvety cream makes every mouthful a balance of flavors.
You could also turn this into a fancy paneer wrap—stuff it inside a warm paratha, top with sliced onions, a squeeze of lime, and you’ve got yourself a restaurant-style roll. Great for lunchboxes or road trips too!
Hosting a dinner party? Serve it in a cute little copper handi with some garlic naan, boondi raita, and maybe a tangy pickle on the side. Classy, cozy, and totally crowd-pleasing.
How to Store & Make Ahead
Methi Malai Matar Paneer is actually amazing as a make-ahead dish. The flavors deepen overnight, so it’s perfect for meal prep or next-day lunchboxes.
Here’s how to store it:
Fridge: Store in an airtight container for up to 3 days. The curry stays creamy and delicious!
Freezer: Yep, it freezes well too. Just avoid freezing the paneer for too long—it might get crumbly. You can freeze the methi-matar base and add fresh paneer when reheating.
When you're ready to eat, just reheat gently in a pan with a splash of milk or water to loosen it up. Avoid microwaving it too long—you don’t want to overcook the paneer!
And if you’re in the mood to keep the paneer party going, try a creamy palak paneer, a quick paneer capsicum, or a zingy paneer butter masala . There’s a recipe for every craving.
Methi Malai Matar Paneer
Ingredients
Spices
- 1 teaspoon White Poppy Seeds Khas Khas; optional.It adds body to the gravy.
- 1-2 Green cardamom
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Crushed black pepper
Instructions
- Wash and chop the methi leaves.
- Blend the onions, cashews, poppy seeds and ginger together with 1 tablespoon water.
- Heat the ghee in a pan. Once hot, add the green chilli and crushed cardamom.
- Add the onion puree and cook for about 5-10 minutes. Add a sprinkle of water if needed.
- Add the peas, methi leaves milk and cream.
- Bring to a simmer and add garam masala, pepper and salt. Give it a mix and taste.
- Add the cubed paneer last. Let it heat through. Remove from the heat.
- Garnish with coriander or sliced green chilies and serve hot with parathas or rice.
Notes
- Frozen peas and methi are total kitchen lifesavers! They’re harvested and frozen at peak freshness, which means you still get all that vibrant flavor and nutrition without the hassle of cleaning, chopping, or hunting down seasonal produce.
- Cashew and poppy seeds - this paste is often used to thicken Indian gravies. Lately i have been using plain cashew butter instead in a lot of recipes.
- Green chillies -this adds a bright, fresh contrast to the rich, creamy curry—just what it needs to stay balanced and flavorful. Want just a hint of chili without the heat? Add a whole green chili while cooking to gently infuse the flavor. For a spicier kick, use a slit green chili. And if you’re craving real heat, finely chop the chili and stir it in—it’ll wake up the dish beautifully!
Nutrition
FAQs: Methi malai matar paneer
It’s a creamy North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and paneer (Indian cottage cheese), cooked in a rich, mildly spiced cream-based gravy.
Yes! Frozen methi and peas are great alternatives when fresh ingredients aren’t available. They’re harvested at peak freshness and save prep time.
No, it’s typically mild and creamy, with subtle spices. You can adjust the heat by adding green chilies if you like it spicier.
Absolutely! Substitute paneer with tofu and replace cream with cashew cream or coconut milk for a delicious vegan version.
You can make paneer by curdling boiled milk with lemon juice or vinegar, then straining and pressing the curds. It’s fresh, soft, and perfect for curries.
This recipe takes about 20 minutes from start to finish—quick and easy for a weeknight dinner!
Dried fenugreek leaves add aroma but don’t replace fresh methi’s texture. Use just one tablespoon of kasoori methi as it's very flavoursome.
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