A restaurant staple, Methi Malai Matar is a popular North Indian dish known for its creamy texture and delightful combination of fenugreek leaves, or methi, green peas, or mattar, Indian cottage cheese, or paneer and a rich cream-based gravy. Its origin can be traced back to the Indian state of Punjab, where rich and indulgent dishes are prevalent due to the region’s farming and dairy culture. The dish gained popularity over time due to its exquisite flavor profile, combining the slight bitterness of methi with the sweetness of green peas and the richness of cream. I had made this sometime earlier in the year and forgot about it until I chanced upon the photo while clearing my phone’s photo gallery.

Methi Malai Mattar Paneer

Ingredients:

• 2 cups fresh fenugreek leaves or methi, washed and finely chopped
• 1 cup green peas, fresh or frozen
• 200 gm paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• ½ cup fresh cream or yoghurt.
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder (more or less according to your spice preference)
• 1 tsp coriander powder
• ½ tsp garam masala
• 2 tbsp kasuri methi
• Salt to taste
• Water, as needed
• Finely chopped fresh coriander leaves to garnish

Method:

• Heat oil or ghee in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
• Add finely chopped onions and sauté until they turn translucent and golden brown.
• Stir in ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.
• Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
• Add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for a few more minutes to blend the spices.
• Add the chopped methi or fenugreek leaves to the pan and sauté for 5-7 minutes until they wilt and become tender. Stir occasionally.
• Once the methi leaves are cooked, add green peas and paneer cubes to the mixture. Mix gently to combine the ingredients.
• Pour in the fresh cream or yoghurt and stir well. If you prefer a creamier consistency, you can adjust the quantity of cream or yoghurt to your liking.
• Add water as needed to achieve your desired gravy consistency. Cover the pan and let the curry simmer for 5-7 minutes to allow the flavours to meld together.
• Sprinkle garam masala over the curry and give it a final stir.
• Garnish with finely chopped chopped coriander leaves.

Serve hot with rice or rotis.

Note: You can use cashew paste as a dairy-free alternative and even in the recipe above to make it creamier or for a special occasion.