Creamy Methi Malai Mutter recipe with Paneer
Welcome to Naiya’s kitchen! Actually, Methi Malai Mutter
with Paneer is a delightful and creamy Indian curry. You must have heard of
Methi Malai Mutter recipe but this is different. It will surely add the
richness of paneer to your menu. The recipe combines the earthy flavours of
fenugreek leaves (methi), the sweetness of green peas (mutter) and the richness
of paneer (Indian cottage cheese). This dish is a true celebration of flavours
and textures. I am sure it will give a perfect addition to your repertoire of
vegetarian recipes.
Methi Malai Mutter with Paneer is a mouth-watering dish that combines the
richness of paneer with the distinct flavour of fenugreek leaves and the
sweetness of green peas. It's a perfect choice for a special dinner or a cozy
family meal. With its creamy texture and aromatic spices, this dish is sure to
be a hit among your family and friends. Give it a try, and savour the
delightful flavours of this classic Indian recipe. It pairs perfectly with naan,
roti or steamed rice.
So, let's dive into the world of aromatic spices and tantalizing creaminess.
Don’t wait just fold your sleeves & start cooking. Enjoy cooking!
Ingredients to make Methi Malai Mutter with Paneer:
For the Curry:
200g paneer, cubed/crumbled
1 cup fresh fenugreek leaves (methi), washed and chopped
1/2 cup green peas (mutter), fresh or frozen
1 large onion, finely chopped
2 tomatoes, pureed/grated
1/2 cup fresh cream
1/4 cup milk
2 tablespoons ghee (clarified butter)
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
Salt to taste
Water, as needed
For Garnishing:
Freshly chopped coriander leaves
Instructions to make Methi Malai Mutter:
Heat a pan over medium heat and add ghee and oil. Once
the ghee is melted and hot add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Now it’s time to add the tomato puree/grated tomato and cook until the oil
separates and the mixture thickens. This might take about 5-7 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook
the masala for another 3-4 minutes, stirring occasionally.
Add the chopped fenugreek leaves (methi) and green peas (mutter) to the pan.
Mix well and cook for a few minutes until the leaves wilt.
Lower the heat, add milk and cook for another 2 minutes. Gently stir in the
fresh cream and let the mixture simmer for 2-3 minutes.
Add the paneer cubes/crumbled paneer and gently mix them into the creamy sauce.
Let it simmer for another 3-4 minutes, allowing the flavours to meld.
If the curry appears too thick, add a little water to achieve your desired
consistency.
Let it simmer for an additional 2 minutes.
Taste the curry and adjust salt and spices according to your preference.
Garnish with freshly chopped coriander leaves.
Serve your Methi Malai Mutter with Paneer hot with roti, naan, or steamed rice.
Enjoy!
