Methi Malai Matar Paneer

This dish is creamy, comforting, and packed with methi, peas, and paneer for the perfect balance of flavor, protein, and fiber. It’s our family favorite—rich but wholesome, and always a hit. Try it once, and it just might become your go-to feel-good recipe too!

Course Vegetarian

Cuisine Indian

Keyword Methi Paneer Malai

Prep Time 1

Cook Time 15

Total Time 16

Servings

Calories 254kcal

Author Chhavi

Ingredients

1 Tablespoon Ghee or oil
250 Grams Paneer about 2 cups; cubed
1 Cup Onion roughly chopped ; about 1 cup
10 Cashews
1 cm Ginger
1-3 Green Chilli or more for a spicy curry
½ Cup Peas
1 ½ Cup Fresh Fenugreek leaves Methi
¼ Cup Milk
¼ Cup Fresh Cream

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

Shortcuts & 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