This classic methi matar malai paneer recipe is a popular side-dish recipe from Punjabi dhaba cuisine. This restaurant-style inspired recipe has fresh methi leaves, matar and paneer served in a creamy gravy. It is perfect for special occasions or for those weeknight dinners when you are looking for something extravagant yet relatively quick to put together.

This restaurant-style Methi Malai Matar Paneer combines the goodness of the season’s fresh methi leaves and matar along with a healthy serving of protein in the form of paneer. Perhaps these are some of the reasons that make this dish so popular as a comfort food.

Table of Contents

Ingredients for Methi Malai Matar Paneer

1 cup fresh fenugreek leaves (methi), washed and chopped
1 tsp kasuri methi
1/2 cup green peas (matar), fresh or frozen
100g paneer, cubed
Whole spices – 2 green cardamoms, 2 cloves and an inch of cinnamon
2 medium onions, quartered
1/4 Capsicum – cut in small cubes
1-inch ginger, grated
2-3 green chilies, slit (adjust for spice level)
¼ cup cashews, soaked in warm water for 15 minutes
½ cup fresh cream (malai) or heavy cream
2 tbsp oil or ghee
1 tsp cumin seeds (jeera)
1 tsp coriander powder (dhania)
Salt to taste
½ tsp garam masala (for finishing)
Fresh coriander leaves, chopped (for garnish)

Methi Malai Matar Paneer Recipe Instructions

Heat some oil/ghee in a pan and fry the paneer cubes till they turn beautifully golden and crispy on the outside. Once done, remove them and set them aside.
In the same pan, add the whole spices, ginger, garlic, onion, cashew nuts and capsicum. Toss them on a medium-high flame till they soften. Char them slightly so they get a nice smoky flavour. Add salt as per taste.
Blend this mix into a smooth paste.
Add some ghee to the pan and add cumin seeds, hing, chopped methi leaves and peas. Stir them for a minute or so before adding the onion mix paste back to the pan.
Add some water and allow this to cook.
Finish with some kasuri methi, garam masala powder and fresh cream. Add the paneer cubes and serve this hot.

Serving Suggestions

Pair your Methi Malai Matar Paneer with butter naan for dipping or basmati rice for a complete meal. For a festive thali, add raita, salad, and papad.

Recipe Variations

Vegan Methi Malai Matar Paneer: Swap paneer for tofu and cream for cashew cream (blend soaked cashews with water). Use coconut oil instead of ghee. It’s just as indulgent!
Methi Malai Matar Paneer Without Onion Garlic: Sauté with extra ginger and asafoetida (hing) for flavour. Add tomatoes for tang—puree 2 ripe ones into the paste.
Low-Cal Methi Malai Matar Paneer: Skip cream; thicken with 2 tbsp cornflour slurry in milk. Use low-fat paneer. This helps cut calories drastically.
Green Methi Malai Matar Paneer: Add a bunch of spinach to the onion masala mix for a vibrant green gravy mix for this methi malai matar recipe

More Methi Recipes

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Methi Malai Matar Paneer | मेथी मटर मलाई पनीर

Priyanka

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine Indian, Punjabi

Servings 4 people

Ingredients

1 cup fresh fenugreek leaves methi, washed and chopped
1 tsp kasuri methi
1/2 cup green peas matar, fresh or frozen
100 g paneer cubed
Whole spices 2 green cardamoms, 2 cloves and an inch of cinnamon
2 medium onions quartered
1/4 Capsicum – cut in small cubes
1- inch ginger grated
2-3 green chilies slit (adjust for spice level)
¼ cup cashews soaked in warm water for 15 minutes
½ cup fresh cream malai or heavy cream
2 tbsp oil or ghee
1 tsp cumin seeds jeera
1 tsp coriander powder dhania
Salt to taste
½ tsp garam masala for finishing
Fresh coriander leaves chopped (for garnish)

Instructions

Heat some oil/ghee in a pan and fry the paneer cubes till they turn beautifully golden and crispy on the outside. Once done, remove them and set them aside.
100 g paneer, 2 tbsp oil or ghee
In the same pan, add the whole spices, ginger, garlic, chilies onion, cashew nuts and capsicum. Toss them on a medium-high flame till they soften. Char them slightly so they get a nice smoky flavour. Add salt as per taste.
Whole spices, 2 medium onions, 1/4 Capsicum – cut in small cubes, 1- inch ginger, 2-3 green chilies, ¼ cup cashews, Salt to taste, 1 tsp coriander powder
Blend this mix into a smooth paste.
Add some ghee to the pan and add cumin seeds, hing, chopped methi leaves and peas. Stir them for a minute or so before adding the onion mix paste back to the pan.
1/2 cup green peas, 1 tsp cumin seeds, 1 cup fresh fenugreek leaves
Add some water and allow this to cook.
Finish with some kasuri methi, garam masala powder and fresh cream. Add the paneer cubes and serve this hot.
1 tsp kasuri methi, ½ cup fresh cream, ½ tsp garam masala, Fresh coriander leaves