Methi matar malai is a delicious and popular North Indian curry made with fenugreek leaves and peas. The creamy texture is caused by the addition of fresh cream. Methi mutter malai recipe can be made in flat 30 to 35 minutes if you have the fenugreek leaves ready and chopped. The recipe is good for kids too, especially if you want to feed them fenugreek. There is no bitterness or bitter taste. It is on the sweeter side due to the presence of cream, plus not at all spicy.
15 minutes
2 People
• 200 gm Paneer
• 100 gm curd
• 100 gm peas
• 100 gm methi (fenugreek)
• 10 gm ghee
• 50 gm onion
• 1 tbsp ginger, garlic & chilly paste
• Black Pepper Powder
• Salt to taste
• Cream 20 gm (Optional)
Step 1: Cut the paneer into cube size. Mix curd, peas, ginger garlic paste, salt & black pepper powder. Add the paneer cubes to the marinade and keep aside for 30 mins.
Step 2: Cut the methi leaves into smaller chunks, sprinkle salt & mix thoroughly. After 10 mins squeeze & throw the water to take the bitterness down.
Step 3: On a non stick pan, saute the methi leaves in 3 gm oil till extra water dries up & keep it aside.
Step 4: Add remaining oil in the same pan & add finely chopped onion. Fry it till it turns light brown.
Step 5: Add the paneer marination to the pan & stir it continuously to ensure curd does not curdle any further.
Step 6: Cover & cook for 15 mins, and then add the methi leaves.
Step 7: Optional add the cream before turning off the gas.
Try this recipe and home!
Happy Cooking!
