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