Mathi Matar Malai Paneer (Fenugreek Peas Creamy Paneer)
This is the most delicious, creamy and utterly gorgeous recipe for fresh fenugreek, green peas and paneer cooked in a lovely creamy curry. If you can’t get paneer or fenugreek, these can be left out or replaced with tofu or cauliflower.
3 large onions, roughly chopped
2 tbsp oil
5-6 garlic cloves, peeled
Thumb-sized piece of ginger, roughly sliced
20 cashew nuts
4 tomatoes, roughly chopped
1 red/green chilli, finely chopped
2 tbsp butter
1 cinnamon stick
4 cardamom pods
1 large bay leaf
½ tsp chilli powder (or to taste)
1 tsp salt
½ tsp turmeric
2 tsp ground coriander
4 tbsp natural yoghurt
1 bunch fenugreek cut from stems
200g frozen/fresh peas
2 blocks paneer (450g), cut into pieces
2 tbsp double cream
Add the oil to a hot pan and stir fry the onions.
Add the garlic, ginger and cashew nuts and stir through, cooking on medium heat for 5 minutes until they soften up and start to colour.
Add the tomatoes and chilli powder, stir through, increase the heat and cook for another 10 minutes.
Remove from the heat, add to a blender and blitz to a smooth paste.
Add butter to the pan and let it melt.
Add cinnamon stick, bay leaf and cardamom pods and let it sizzle.
Add in the puree, using a drop of water to help remove it from the blender.
Mix through, cover and cook on low-medium heat for half an hour, stirring halfway through.
If it starts to stick to the pan, add a little water to stop it burning.
The paste should change from a pale orange to a deeper, rusty colour.
Add the salt, chilli powder, turmeric and coriander.
Remove from the heat and stir through the yoghurt.
Add another 100ml of water and stir in.
Add the fenugreek and peas and another 100ml of water.
Add the paneer and stir through.
Cover and cook on low heat for 15 minutes.
After this, pour the double cream onto the mix and stir in.
Serve with some naan or a flatbread.