Methi Matar Malai - No Onion No Garlic Recipe
No onion no garlic recipe recipe for creamy and luscious Methi Matar Mala Paneer white gravy curry packed with goodness of fenugreek leaves, nuts, peas and paneer.
Servings: 6
Calories: 332kcal
Ingredients
Produce
- 200 g Fenugreek Leaves 2 cup - chopped
- 300 g Green Peas 2 cup - frozen
- 20 g Ginger 1 inch piece - minced/grated
- 3 Green chili 2 -3 adjust as per your spice level, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Pomegranate Arils
Protein/Pantry
- 200 g Paneer Indian Cottage Cheese - 1 cup - cubed
- ½ cup Greek Yogurt
- ¼ cup Cashews
- 2 tablespoon White Poppy Seeds
- 3 tablespoon Melon Seeds
- 2 cup Milk
- ¼ cup Heavy Whipped Cream
Spices
- 1 tablespoon Ghee or oil
- ⅛ teaspoon Asafetida hing
- 1 teaspoon Cumin seeds jeera
- 1 teaspoon Salt namak
- ½ teaspoon Turmeric powder haldi
- ½ teaspoon Cayenne pepper laal mirch
- 1 tablespoon Coriander powder dhaniya powder
- ¼ teaspoon Garam masala
- 1 teaspoon Sugar
Instructions
- Sort and wash Fenugreek (methi) leaves and chop using either food processor or knife and keep aside.
- Soak cashews, Melon seeds and poppy seeds for 20 minutes in warm water.
- Heat 1 tbs ghee in a pan. Add fenugreek leaves and green peas. Sauté on medium heat.
- Add salt and sugar, sauté for 10 minutes until leaves are cooked and water from leaves evaporates.
- Add paneer and continue sauteing for some more time.
- Transfer the above mixture of fenugreek leaves, green peas and paneer in a bowl and keep it aside.
- Grind soaked cashews and seeds with green chilies and ginger. Keep it aside.
- Heat 2 tbs ghee again in the same pan and add asafoetida and cumin seeds.
- Once cumin seeds start spluttering add the ground paste of cashew into pan and cook until paste start separating oil from pan. TIP: You can add a 1 or 2 tablespoon of milk to adjust the consistency of gravy.
- Once cashew paste start separating oil add Greek yogurt and continue to cook.
- When whole mixture start separating oil again, add spices except Garam masala and give a good stir.
- Add a table spoon or two of milk, if you feel like gravy is getting really thick.
- Cashew nut and seeds gravy is ready. If you want you can double the batch of gravy and save half of it for later use.
- Now add the sautéed mixture of Fenugreek, green peas and paneer in the cashew gravy, stir everything together.
- Add milk to adjust consistency of gravy.
- Let the whole thing simmer for 15-20 minutes.
- Stir in, heavy whipping cream, garam masala and lemon juice.
- Before serving, garnish with some more heavy cream and pomegranate arils.
Video
Nutrition
Calories: 332kcal | Carbohydrates: 22g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 518mg | Potassium: 391mg | Fiber: 5g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 26mg | Calcium: 340mg | Iron: 3mg