Methi Matar Malai Paneer

image_pdfDownload recipeimage_printPrint recipe

This is the most delicious, creamy and utterly gorgeous recipe for fresh fenugreek, green peas and paneer cooked in a lovely creamy curry. This is a proper indulgent feast to be enjoyed with the whole family.
Serves 4 people.

3 large onions, roughly chopped
oil of choice
5-6 garlic cloves, peeled
1″ rough ginger, roughly chopped
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 powder
2 tsp ground coriander
4 tbsp natural yoghurt
150g fenugreek cut from stems
200g frozen/fresh peas
2 blocks paneer (450g), cut into pieces
2-3 tbsp double cream

– Add the 2-3 tbsp of oil to a hot pan. Add the onions, garlic, ginger, and cashews. Cook for 5 minutes until they start to soften and golden.

– Add the tomatoes and chilli. Increase the heat and cook for 10 minutes.

– Remove from the heat and let it cool completely. Transfer to a blender along with 2 tbsp of water and blitz to a smooth paste.

– Add 2 tbsp of oil and butter to the same pan and let it melt.

– Add a 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 30 minutes, 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, and stir through. Turn off the heat, add the yoghurt, and stir through. Add another 100ml of water and stir through.

– Add the fenugreek, peas, another 100ml of water, and the paneer. Stir through, cover, and cook on low heat for 15 minutes.

– Finally, pour the double cream onto the curry and stir in.

Serve with some piping hot naan or chapati!