Methi Muttar Malai Paneer

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Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce

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Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.

 

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Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.

 

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Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.

 

Methi Muttar Malai Paneer

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4

Methi Muttar Malai Paneer

Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss

Ingredients

  • 1 ½ cups – Muttar (Green peas-fresh/frozen)
  • 1 cup -Methi leaves fresh
  • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
  • ¼ cup – Heavy Cream
  • ½ cup - Milk
  • ½ tsp. – Red Chili Powder
  • Turmeric - a pinch (optional)
  • 1 tbsp. – Butter (ghee)
  • Salt to taste
  • ½ tsp. – Sugar (optional)
  • 1 tsp. -Jeera
  • Asafetida – pinch (optional)
  • 1 tbsp. – Oil
  • 2 tbsp. - water
  • Couple of springs of Coriander- Finely chopped for garnishing
    Gravy Paste
  • 1 Medium Onion – chopped into chucks
  • 7-8 – Cashews (kaju) broken into pieces
  • 1-2 - Green chilies
  • Ginger - 1 small piece
  • 3-4 – Garlic Cloves

Instructions

  • Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.
  • Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.
  • Pressure cook or pre-boil muttar (green peas) and keep aside.
  • Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.
  • Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.
  • Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.
  • Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.
  • Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.
  • Notes

    Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

    Paneer can be substituted with Tofu.

    No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.

    http://myfoodforthesoul.com/methi-muttar-malai-paneer/

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