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Methi Matar Paneer without Cream

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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).

Methi Matar Paneer presented alongside a green stole

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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.

Fresh Harvested Methi soaked in water for cleaning

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

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.

Methi being grown 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.

Methi Matar Paneer served with Sourdough Naan, Pudina Chaas and Freshly cut Onion


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.

Home made Paneer |Indian Cottage Cheese

Few Paneer and Methi Recipes on my blog

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.

Close up look of Methi Matar Paneer

The Theme

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:

Methi Matar Paneer is a nutritious and healthy curry which uses fresh homegrown methi, matar (green peas) and home made paneer (cheese).

Methi Matar Paneer without Cream

Methi Matar Paneer is a nutritious and healthy curry which uses fresh homegrown methi, matar (green peas) and home made paneer (cheese).
5 from 9 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Cheese, Curry, PartyFood, Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 people
Author: Renu Agrawal-Dongre



  • 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 (as per taste)
  • 1 Onion Optional – if you are making without onion
  • Salt
  • 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


Initial Preparation

  • 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.

Final Preparation

  • 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.
    Adding of Fresh Methi Leaves and Slightly Boiled Green Peas to the onion mixture
  • Add the tomato puree and let it boil for a minute.
    Adding of Fresh Tomato Puree to the Onion and Veggie Mix
  • 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.
    Mix of Tomato, Green Peas and Fresh Methi
  • Once the peas are done, add the paneer cubes.
    Shallow fried Paneer Cubes being added to gravy
  • 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.
    Adding of Almond and Cashew to gravy
  • Now crush the Kasoori Methi in between your palms and add it to the gravy.
    Adding Roasted and Crushed Kasuri Methi 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
    The final Methi Matar Paneer Curry
  • 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.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Methi Matar Paneer is a nutritious and healthy curry which uses fresh homegrown methi, matar (green peas) and home made paneer (cheese). One can replace Paneer with Soya to make it Vegan

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Recipe Rating


Tuesday 9th of June 2020

This is my favorite dish with paneer. I learnt this when i was in std 10...and then i made it many many times...many good memories with this dih i made at place before and after marriage ;) urs looks mouthwatering


Friday 5th of June 2020

Loved the use of nuts to make the creamy curry .. it looks so rich and creamy.. using fresh homegrown Methi must have added a lovely flavour to the dish!!


Sunday 31st of May 2020

Methi Matar Paneer looks so rich and creamy renu. Use of fresh methi here along with green peas, the dish is definitely super healthy and nutritious here

Azlin Bloor

Monday 18th of May 2020

One of my favourite recipes Renu, especially now that my kids are vegetarian, I have to always find ways to make a curry they'll enjoy. I love that it hasn't got the added cream in it, looks so delicious. I'm like you, I love to grow my own stuff and usually the kind that we can't get easily. Methi are definitely something I always grow as I use them in our Persian recipes too.

Renu Agrawal-Dongre

Tuesday 19th of May 2020

There is some joy in harvesting your harvest. Thank You

Poonam Bachhav

Sunday 17th of May 2020

Your post made me nostalgic. I used to grow my own methi in Malaysia, as we did not get it in market. Your methi matar paneer with homegrown fresh produce and homemade paneer looks oh so delectable !