Methi malai matar paneer is a vegetarian dish made with fresh Fenugreek leaves, green peas and soft chunks of paneer. This is north Indian dish that comprises of a mildly spicy creamy curry made with fresh Fenugreek leaves and green peas topped with heavy cream. With only a hint of spice this delicious dish makes a perfect curry to serve guest not accustomed to Indian food . The basic curry of methi malai matar is very versatile , for example in this recipe I added paneer to make it methi malai matar paneer , but there are other options too . Some replace peas with sweet corn to make methi malai corn . Methi is the star ingredients in this recipe and shine through  introducing a hint of bitterness in to this dish . Cashew and onion when ground together they form creamy base . Malai gives this dish a rich creamy taste and paneer adds protein to the dish .

Ingredients :

Fresh Fenugreek leaves – 1 – 1 1/2 cup chopped .

Paneer – 100 – 150 grams . ( At room temperature ) .

Green peas –  1 cup .

Oil – 2-3 tbsp .

Salt – 1/4 tsp .

Turmeric – a pinch .

Lime juice – 1/4 tsp .

Asafoetida – a pinch .

Ingredients for masala :

Onion. – 2 .

Tomato – 1 .

Ginger – 1/2 inch piece .

Garlic flakes – 7- 8 .

Green chilli – 1.

Cashew nuts – 8- 10 . ( Soaked in hot water ) .

Other ingredients for gravy :

Oil .

Cumin seeds – 1/2 tsp .

Turmeric powder – 1/2 tsp.

Cumin powder – 1 / 2 tsp .

Coriander powder – 1 / 2 tsp .

Chilly powder  – 1 / 2 tsp .

Garam masala powder – 1 / 2 tsp .

Salt to taste .

For garnishing –

Fresh cream – 1 – 2 tbsp .

Coriander leaves – 1 tbsp ( chopped ) .

Method :

1 . In a microwave able bowl cook green peas for 3 minutes . Keep it aside .

2 . Boil 1 1/2 cup of water in a vessel add 1/4 tsp salt , 1/4 tsp turmeric powder and 1/4 tsp lemon juice mix it well and keep aside .

3  Set a pan over medium – high heat add 2- 3 tbsp oil and allow to heat for 1 minute . Add paneer cubes and toss every 10 -15 seconds until the paneer is soft and edges are light golden brown . This should takes about 2 – 3 minutes in total . Take this paneer cubes from pan and soak in prepared water for 5 – 10 minutes. Take out from the hot water and drain . The paneer is ready to add in gravy . Use remained oil for fry masala etc .

4 . In a pan heat one tsp oil ( use the same oil we fried paneer ) . Add a pinch of asafoetida now add chopped Fenugreek leaves and a pinch of sugar ( adding a pinch of sugar helps to retain the colour ) stir and saute the methi leaves till they wilt on a low to medium heat . Take it from kadai and keep aside .

Making masala paste :

5 . Chop onion , tomato and ginger into big pieces .

6 . Heat oil in same pan add chopped onions , garlic and green chilli .

7 . Stir very well and saute them on a low to medium heat stirring often .

8 . Saute till they becomes light pink in colour .

9 . Now add chopped tomatoes and cashews. Stir and saute for about 4 – 5 minutes or until tomatoes are soften . Keep aside to cool .

10 . When onion – tomato mixture cools down to room temperature , add it in to mixture grinder jar . Grind it in to fine smooth paste . Keep aside .

Making methi malai matar paneer gravy :

11 . In the same pan add remaind oil and heat in medium flame .

12 . Add 1/2 tsp cumin seeds , when it starts to splutter add ground masala stir and mix very well . Add turmeric , cumin , coriander and chilli powder.

13 . On a low heat saute the masala for 8 – 10 minutes . Keep on stirring so that the masala does not stick to the pan .

14 . When you see some oil releasing from the sides then add one cup water ( I used hot water ) and salt . Stir and mix very well .

15 . Add boiled peas and methi . On a low to medium heat simmer the gravy for 3 – 4 minutes. Now add paneer mix it lightly . Sprinkle some garam masala and mix .

16 . Add beaten creem and switch off the gas .

17 . Garnish with chopped coriander leaves .

18 . Serve hot with naan or rotis or paratha . This creamy gravy also goes well with rice varieties like cumin rice or saffron rice .