Paneer Methi Mutter Malai is a rich and delicious recipe. Generally it is a little sweet in taste due to the cream, however you can control spice level as per your taste. It’s a kids favorite and easy to prepare, tastes great with any kind of breads or jeera rice. Adding roasted methi elevates this dish to be extremely tasty.
Ingredients
For Methi
- 1/2 bunch Methi leaves (fenugreek leaves) only leave
- 1 tsp Ghee
For curry
- 200g Paneer cut in to medium pieces
- 1 big size Onion fine chopped
- 2 tsp Garlic & ginger paste each
- 2-3 Tomatoes
- 7-8 Cashew nuts soaked in to hot milk
- 1 cup Mutter (peas)
- 1/2 Green bell Pepper cut in to small pieces
Spices for curry
- 5 tbsp Oil for cooking
- 1/2 tsp Cumin Seeds
- 2 Bay leaves
- 2 tsp Coriander & cumin powder
- 1/4 tsp Hot red chili powder
- 1/4 tsp Black pepper powder
- 2 tsp Gram masala powder
- 1 tsp Turmeric powder
- Salt to taste
- 1 tbsp Kasoori Methi
- 3 tbsp Heavy whipping cream
- 2 tsp Honey
Instructions
- Clean the methi leaves with running water and drain it. Take methi leaves in a bowl, add 1 tsp salt and mix it. Cover it and keep it for 10-12 minutes. Squeeze water from the methi. Grind it using a food processor and make a fine texture. Heat ghee in pan, and saute grinded methi at low to medium heat until it gets dry & aromatic. Remove from the heat. Keep it aside.
- Ingredients for Paneer methi mutter malai. Grind the tomatoes and make a puree, grind cashew nuts with milk and make a paste. Keep it aside.
- Heat oil in a deep pan. Add cumin seeds and bay leave, wait till crackles. Add onion, ginger garlic paste and little salt. Saute until golden color at medium heat.
- Add tomato puree and cook for 6-7 minutes.
- Add roasted methi, mutter (peas), bell pepper, turmeric powder, coriander, cumin, and pepper powder in to it, cook for 3 minutes.
- Add cashew nut paste, saute for 5-6 minutes.
- Add paneer, kasoori methi and honey, cook it for 2 minutes.
- Add cream at last. Mix it and cook for 1 minute. Turn off the heat. Keep it covered for 10 minutes before serving.
- Paneer methi mutter malai is ready to be served.
- Serve hot with rice, paratha, roti or naan.
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Absolutely loved the way you used fresh and dried fenugreek leaves! I do prefer using both of them, slightly different way though… Loved this! Bookmarking it for trying out soon… 🙂 The only problem with me is… I hardly get fresh methi here 🙁
Thanks Shruti. The roasted methi could be stored for 3 weeks, obviously it can’t replace fresh methi leave.
Made this last night. Turned out amazing. I love your recipes and pictures. The methi mutter was truly restuarant style. Even with skipping the heavy cream. Just the cashew paste was rich and creamy.
Shruthi, Glad to hear from you 🙂 Thanks..