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Methi Malai Matar Paneer - Indian Cottage cheese in a creamy fenugreek and peas white gravy made with cashews and cream

Methi Malai Matar Paneer

Methi Malai Matar Paneer - Indian Cottage cheese in a creamy fenugreek leaves and peas gravy made with cashews and cream
Course Vegetarian
Cuisine Indian
Keyword Methi Paneer Malai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 350kcal


  • 1 tbsp Ghee or oil
  • 1 CUP Paneer 250 GMS
  • 2 Onions
  • 4 Cashews
  • 1 cm Piece ginger
  • 1 Green Chilli or jalapeno
  • 1/2 tsp Sugar
  • 1/2 cup Peas
  • 1 1/2 cup Fresh Fenugreek leaves Methi
  • 1/4 cup Milk
  • 1/4 cup Fresh Cream



  • Wash the Methi leaves.
  • Blend the onions, cashews, poppy seeds ,ginger and green Chilli together with a tbsp of water.
  • Heat the oil/Ghee in a pan and add the Cumin.Once it splutters, add the onion puree and cook for about 5-10 minutes.
  • Squeeze the excess water out of the methi leaves and add to the cooked onion puree.Add the peas and Continue to cook and sauté for 5-10 minutes.
  • Sprinkle in the coriander powder.Add the milk and cream the methi and matar toghether for additional 5 minutes.
  • Pour in the cream next.Bring to boil and switch off the heat.Add the cubed paneer last.
  • Garnish with coriander and serve hot with parathas or rice.


Calories: 350kcal | Carbohydrates: 53.3g | Protein: 20.7g | Fat: 10.7g | Saturated Fat: 4.1g | Cholesterol: 14mg | Sodium: 100mg | Potassium: 801mg | Fiber: 18.6g | Sugar: 9.1g | Calcium: 248mg | Iron: 23mg