Paneer Methi Malai Matar Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add cashew paste, turmeric powder, red chili powder, and garam masala. Cook for a minute.
• STEP 4.Add fenugreek leaves, green peas, and paneer. Mix well and cook for 5 minutes.
• STEP 5.Add fresh cream and cook for another 2 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before making the paste for a smoother texture.
• You can substitute fresh fenugreek leaves with dried fenugreek leaves (kasuri methi) if fresh ones are not available.
• To make it spicier, add chopped green chilies or increase the amount of red chili powder.
• For a vegan version, replace paneer with tofu and fresh cream with coconut cream.

Storage and Serving

• Paneer Methi Malai Matar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it hot with roti, naan, or rice for a delicious and satisfying meal.