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5 from 3 votes
Methi Matar Malai Paneer in a wok
Methi-Matar-Malai-Paneer
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

No onion no garlic recipe for creamy and luscious Methi Matar Mala Paneer white gravy curry packed with goodness of fenugreek leaves, nuts, peas and paneer.

Course: Entree, Main Course
Cuisine: Indian
Keyword: Matar Methi Malai Paneer, Methi Matar Malai Paneer, Methi Matar Paner, Methi Paneer, White Gravy
Servings: 6
Calories: 332 kcal
Author: Rupali Agarwal
Ingredients
Produce
  • 200 gms Fenugreek Leaves 2 cup - chopped
  • 300 gms Green Peas 2 cup - frozen
  • 20 gms Ginger 1 inch piece - minced/grated
  • 3 Green chili 2 -3 adjust as per your spice level, chopped
  • 1 tbsp Lemon juice
  • 1 tbsp Pomegranate Arils
Protein/Pantry
Spices
Instructions
  1. Sort and wash Fenugreek (methi) leaves and chop using either food processor or knife and keep aside.
  2. Soak cashews, Melon seeds and poppy seeds for 20 minutes in warm water and then grind with green chilies and ginger. Keep it aside.
  3. Heat 1 tbs ghee in a pan, add fenugreek leaves, green peas and paneer and sauté on medium heat.
  4. Add salt and sugar, sauté for 10 minutes until leaves are cooked and water from leaves evaporates.
  5. Transfer the above mixture of fenugreek leaves, green peas and paneer in a bowl and keep it aside.
  6. Heat 2 tbs ghee again in the same pan and add asafoetida and cumin seeds.

  7. Once cumin seeds start spluttering add the ground paste of cashew into pan and cook until paste start separating oil from pan.

  8. Once cashew paste start separating oil add Greek yogurt and continue to cook.

  9. When whole mixture start separating oil again, add spices except Garam masala and give a good stir.

  10. Add a table spoon or two of milk, if you feel like gravy is getting really thick.

  11. 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.

  12. Now add the sautéed mixture of Fenugreek, green peas and paneer in the cashew gravy, stir everything together and add milk.
  13. Let the whole thing simmer for 15-20 minutes.
  14. Stir in, heavy whipping cream, garam masala and lemon juice.

  15. Before serving, garnish with some more heavy cream and pomegranate arils.

  16. Enjoy, Methi Matar Malai Paneer with naan, roti, poori or rice.

Recipe Video

Nutrition Facts
Methi-Matar-Malai-Paneer
Amount Per Serving
Calories 332 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 518mg23%
Potassium 391mg11%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 10g11%
Protein 16g32%
Vitamin A 620IU12%
Vitamin C 26mg32%
Calcium 340mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.