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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
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Course: Main Course
Cuisine: Indian, North Indian
Keyword: Curry, Green Peas, Main Course, Methi, Paneer, Vegetable
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 people
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 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

Instructions

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

Notes

  • 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
  • Vegans can substitute the paneer with Soya.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu