Methi Matar Paneer without Cream
Methi Matar Paneer is a nutritious and healthy curry or a gravy recipe which uses fresh homegrown methi, matar (green peas) and home made paneer (Indian cheese).
This curry recipe is quite easy and can be made with or without onion and garlic. I have made it similar to my No onion No garlic Matar Pan recipe but today I have added onion.
Fresh Homegrown Methi
I like to grow my own vegetables in whatever space I have. You can say it is a hobby as well as a stress buster and helps me occupied. It teaches you patience and helps your kids learn too.
This recipe uses fresh home grown methi. I already have this Methi Puri which uses fresh Methi and this Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing I like to harvest my methi when they are at a tender stage. So you can say the micro greens of methi. One can however let them grow a bit big too. One can use the store bought ones too or can use dried methi too.
Growing Methi is very easy and the methi seeds (fenugreek seeds) start germinating in 2-3 days or earlier depending on the weather. Once germinated I let them grow for a further 2-3 inches long from the roots , which generally takes around 7-10 days. At times it is way faster. They do not like very harsh sun and are best grown in a little mild temperatures. I like to grow them in recyclable milk cartoons.
It is best to use it immediately after you harvest it for best results or else they wilt. Secondly to get the best nutrition it is advisable to eat your produce as soon as possible. The next thing is this needs a nice and thorough clean. As they are harvested a bit small and grown in soil you will have a lot of dirt. Wash and clean them multiple times and let them sit in water for 5-10 minutes so that the remaining dirt settles down and you have clean fresh methi on the top.
The main ingredient of this recipe is Paneer. I like to make my fresh Homemade Paneer at home. Quick and Easy. Paneer is soft Indian Style cheese made using fresh milk. One of the best replacement for meat for all the vegetarian dishes. Also one of the versatile ingredients which is used from Starters to Desserts.
Few Paneer and Methi Recipes on my blog
- Baked Potato Skins with Paneer and Veggies
- Tandoori Paneer Biryani
- Palak Paneer Stuffed Idli
- Sana Thongba (Manipuri Paneer Curry)
- Palak Paneer
- Nutty Spinach, Potato and Paneer Balls
- Paneer Tikka
- Broccoli and Paneer Paratha
- Butter Paneer Masala
- Kale, Broccoli and paneer Sandwich
- Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
- No onion No garlic Matar Paneer
- Paneer (Cottage Cheese) Paratha
- Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
- Vegetable Paneer Kofta
- Vegetable Paneer Kofta Curry
- Methi Poori (Fresh Fenugreek Leaves Bread)
- Baked Whole Wheat Methi Matri
Methi Matar Paneer Recipe
Today’s recipe of Methi Matar Paneer is quite simple. All I did was sauteed some onion and masalas and then added fresh tomato puree. Then I add the methi leaves. I do not cut the leaves as it is best to leave the greens unchopped. But you can chop if required.
Next goes in slightly cooked green peas and all is cooked further with the addition of paneer. I am using here a paste of almond and cashews to add to the richness and the creamy texture. One can add fresh cream if required. This curry goes well with rice, naan or simple everyday roti or paratha.
So why I am talking about Paneer Today? Well today is Monday and it is the time for our weekly theme. This #246 theme for this week’s Foodie Monday is P for Paneer. This was suggested by Sujata ji who blogs at Batter up with Sujata. She has a wonderful collection of recipes from around the world. I have bookmarked her Paneer in Mustard Gravy to try soon.
Here is the recipe:
- 250 grams Paneer / Indian Cheese
- 1/2 Cup Matar / Green Peas
- 1 Cup Tomato Puree
- 1 Cup Fresh Methi Leaves
- 1/8 cup Kaju / Cashew
- 1/8 cup Badam / Almond
- 1 tablespoon Ghee / Clarified Butter (One can use oil)
- 3-4 Green chilies as per taste
- 1/2 inch Ginger
- 1/4 teaspoon Turmeric
- 1 teaspoon Red chili powder if required (as per taste)
- 1 teaspoon Garam Masala Powder (as per taste)
- 1 Onion Optional – if you are making without onion
- Salt as per taste
- Dry Masalas
- 1 teaspoon Jeera / Cumin seeds
- 1/2 inch Dalchini / Cinnamon Crushed into pieces Dalchini or 1 tsp powder
- 1-2 Bay Leaves Tejpatta
- 3-4 Cloves Long
- 1 teaspoon Kasoori Methi Lightly roasted
Soak the Cashews and Almonds in lukewarm water for at least 30 mins.
Boil Green Peas in a separate Pan for 10 mins or microwave for 5 mins.
Puree the onion. Skip this step if without onion.
Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
Puree cashews and Almond along with 1/4 cup water. (Add more if required)
Cut the paneer into small cubes as desired.
Paneer can be added as it is or just shallow fry them in Ghee to get a light golden brown colour.
Roast the Kasoori methi slightly. This helps in releasing the aroma. Be careful not to burn it.
In a Pan or Kadai, add Ghee.
When it is warm enough add Jeera.
Once it crackles add Cinnamon, Bay Leaves and Cloves.
Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
Add Green Peas to it and fresh Methi to it.
Add the tomato puree and let it boil for a minute.
I have not chopped methi at all, one can do if required.
Add turmeric, red chilly powder, Garam Masala Powder and Salt as per taste.
Let it cook on slow heat, for 5-10 mins.
Once the peas are done, add the paneer cubes.
Add water to it as per medium consistency or as desired. I prefer a semi thick gravy.
Let the mixture come to a boil. After that add a paste of Kaju and Almond.
Now crush the Kasoori Methi in between your palms and add it to the gravy.
Mix everything gently and let this boil for 5 mins on slow heat.
I have not added any cream as the creaminess comes from Kaju and almond gravy.
One can add cream if desired.
Methi Matar Paneer is ready. Serve with Roti/Chapati/Naan or Rice
We enjoyed it with Sourdough Thin Whole Wheat Naan, Mint Chaas and Cut Onion
- 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
- Vegans can substitute the paneer with Soya.
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