Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar

Ingredients

• 200 gpaneer (cottage cheese)
• 120 ml (½ cup)fresh green peas
• 240 ml (1 cup), tightly packedfresh fenugreek leaves
• 2onions, finely chopped
• 2tomatoes, puréed
• 45 ml (3 tbsp)fresh cream
• 15 ml (1 tbsp)oil
• 15 ml (1 tbsp)ghee
• 1bay leaf
• 2cloves
• 1cinnamon stick
• 1green cardamom pod
• 2.5 ml (½ tsp)cumin seeds
• 1.25 ml (¼ tsp)asafoetida
• 5 ml (1 tsp)ginger-garlic paste
• 1.25 ml (¼ tsp)turmeric powder
• 5 ml (1 tsp)coriander powder
• 1.25 ml (¼ tsp)red chilli powder
• 7.5 ml (½ tbsp)Kashmiri red chilli powder
• 2.5 ml (½ tsp)garam masala powder
• 5 ml (1 tsp)sugar
• 1green chilli, finely chopped
• as neededsalt
• as neededwater

Instructions

1. 1

   Bloom whole spices

   Heat 15 ml (1 tbsp) oil and 15 ml (1 tbsp) ghee in a heavy pan. Add the bay leaf, cinnamon stick, cloves, green cardamom and 2.5 ml (½ tsp) cumin seeds. When they begin to splutter, stir in the finely chopped green chilli and 1.25 ml (¼ tsp) asafoetida.

2. 2

   Soften onions

   Add the finely chopped onions and fry over a low heat until translucent.

3. 3

   Cook the paste

   Add 5 ml (1 tsp) ginger-garlic paste and cook until its raw smell has gone.

4. 4

   Fry ground spices

   Add 1.25 ml (¼ tsp) red chilli powder, 7.5 ml (½ tbsp) Kashmiri red chilli powder, 1.25 ml (¼ tsp) turmeric and 5 ml (1 tsp) coriander powder. Fry over a low heat for 1–2 minutes, taking care not to burn the spices.

5. 5

   Add tomatoes

   Stir in the two tomatoes, puréed raw without water.

6. 6

   Cook the sauce

   Cook the tomato purée for 3–4 minutes, then add 120 ml (½ cup) water. Simmer over a low heat until the tomatoes no longer taste raw.

7. 7

   Add fenugreek

   Discard the stems from the tightly packed fenugreek leaves, roughly chop the leaves and add them to the pan.

8. 8

   Wilt leaves

   Cook for 3–4 minutes, until the leaves have wilted, then add 120 ml (½ cup) fresh green peas.

9. 9

   Cook peas covered

   Add 60 ml (¼ cup) water, cover the pan and cook until the leaves and peas are cooked enough.

10. 10

    Season the curry

    Add 2.5 ml (½ tsp) garam masala, 5 ml (1 tsp) sugar and salt as needed. Cook for another 5 minutes.

11. 11

    Add paneer

    Cut the 200 g paneer into cubes and add them to the curry. Cover and cook for 5–7 minutes.

12. 12

    Stir in cream

    Add 45 ml (3 tbsp) fresh cream and mix well.

13. 13

    Finish gently

    Let the curry come to a boil over a low heat for 2–3 minutes, then remove it from the heat.

14. 14

    Serve hot

    Serve with rotis, chapati, naan, kulcha or another Indian flatbread.

What is paneer methi matar malai?

This North Indian curry brings together paneer, green peas and methi, the Hindi name for fenugreek leaves, in a creamy spiced sauce. The name describes its main ingredients: paneer, methi, matar (peas) and malai (cream).

This version builds flavour with whole spices, softened onions and cooked tomato purée before adding the greens and paneer. Cream rounds off the sauce, while fenugreek gives it a distinctive savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 12g protein, 20g carbs, 25g fat.

Paneer and cream provide much of the fat and some of the protein, while peas, onions and tomatoes contribute carbohydrates. Pair a serving with a suitable flatbread, or add a fresh vegetable side to balance the plate.

Build the flavour in stages

Whole spices: Let the cumin and whole spices sizzle briefly in the oil and ghee to bring out their aroma. Add the chilli and asafoetida as soon as they begin to splutter.

Onions and paste: Cook the onions gently until translucent, then give the ginger-garlic paste enough time to lose its raw smell. Keep the heat low when frying the ground spices so they stay fragrant rather than bitter.

Cook the tomato base fully

Tomato purée: Blend the tomatoes without water, then cook the purée before adding the measured water. Simmer until the sauce no longer has a raw tomato taste; this gives the curry a more rounded base.

Consistency: The sauce should be loose enough to coat the paneer and vegetables. The recipe adds water in two stages, so follow those amounts first and adjust only if needed while cooking.

Handle the fenugreek and peas

Fenugreek leaves: Remove the stems and roughly chop the leaves, as directed. They wilt quickly, so add them after the tomato base is cooked.

Green peas: Add the peas once the leaves have wilted, then cover the pan with the extra water. Cook until the peas and leaves are tender enough for your preference.

Keep the paneer tender

Paneer cubes: Add paneer after the sauce and vegetables are seasoned, then cook it covered for 5–7 minutes. Avoid prolonged cooking, which can make the cubes firm.

Cream: Stir the cream in at the end and bring the curry to a gentle boil for 2–3 minutes. Keep the heat low during this finish.

What to serve alongside

Flatbread: Roti, chapati, naan and kulcha are all suggested accompaniments and work well for scooping up the creamy sauce.

A meal: Serve the curry hot as the main dish, with a flatbread alongside. Choose a bread that suits how much sauce you want to catch with each bite.

Recipe notes & tips

• Use a heavy pan so the onion and spice base cooks steadily over a low heat.
• Blend the tomatoes without water, as specified, before adding them to the pan.
• Remove the fenugreek stems before roughly chopping the leaves.
• Keep the ground spices moving over low heat to avoid scorching them.
• Cover the pan while the peas and leaves cook so they soften in the curry.
• Add the cream near the end and keep the final boil gentle.

Variations

• Adjust the heat: Reduce or increase the chilli powders to suit your preference.
• Use frozen peas: Add them in place of fresh peas and cook until tender.
• Change the greens: Use another leafy green if fresh fenugreek is unavailable, noting the flavour will differ.
• Make it richer: Add a little more cream at the end for a creamier sauce.
• Serve with rice: Pair the curry with rice instead of flatbread if preferred.

Common mistakes to avoid

• Burning the spices: Keep the heat low and fry the ground spices for only 1–2 minutes.
• Leaving a raw tomato taste: Simmer the purée after adding water until its raw flavour has cooked out.
• Keeping the methi stems: Remove them before chopping so the curry has a more tender texture.
• Overcooking paneer: Keep to the covered 5–7 minute cooking time to help the cubes stay tender.
• Boiling the cream hard: Bring the finished curry to a gentle boil over low heat for 2–3 minutes.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions