Last updated on May 14th, 2018
Methi matar paneer recipe is a classic restaurant style side dish for roti and also rice. An yummy and easy curry with paneer!
Methi mattar paneer,a very tasty and warm side dish with fresh winter produce,during this season of the year we get fresh peas and methi leaves and I make sure to cook them as often as I can.paneer is an all time favorite and so this methi mattar paneer gets featured in the menu regularly during winters.The gravy used here is a very flavorful tomato cashew gravy,I have used methi leaves in this dish but it is optional,you can add any greens here,try this restaurant style methi mattar paneer and let me know what you think 🙂
More restaurant style side dish recipes
How to make methi mattar paneer recipe-step by step
1. Grind chopped tomatoes,ginger,green chillies,cashews,cilantro leaves and seeds to a fine paste.
2. Pressure cook the shelled peas,drain and set aside. Wash the methi leaves thoroughly and set aside
3. Heat 2 tablespoons oil in a pan and temper with cumin seeds. Add sliced onions and saute till transparent. Add the washed methi leaves and saute for 5 minutes.
4. Add the ground paste and saute well till the oil separates. Add the cooked peas and mix well.
5. Add 1 1/4 cup water,salt,chilli powder and turmeric powder. Mix well and cook for 10-12 minutes till the gravy thickens well.
6. Add the cubed paneer and mix gently.
7. Simmer for 3-5 minutes and serve methi mattar paneer hot with rotis.
Methi matar paneer recipe card below:
- 1/2 cup cubed paneer
- 1/2 cup fresh peas
- 1/2 cup tightly packed methi leaves
- 2 large tomatoes
- 10 whole cashews
- 1 large onion thinly sliced
- 1/2 " ginger piece
- 1/8 cup cilantro leaves
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoons oil
- Salt
- Grind chopped tomatoes,ginger,green chillies,cashews,cilantro leaves and seeds to a fine paste.
- Pressure cook the shelled peas,drain and set aside. Wash the methi leaves thoroughly and set aside
- Heat 2 tablespoons oil in a pan and temper with cumin seeds. Add sliced onions and saute till transparent. Add the washed methi leaves and saute for 5 minutes.
- Add the ground paste and saute well till the oil separates. Add the cooked peas and mix well.
- Add 1 1/4 cup water,salt,chilli powder and turmeric powder. Mix well and cook for 10-12 minutes till the gravy thickens well.
- Add the cubed paneer and mix gently.
- Simmer for 3-5 minutes and serve methi mattar paneer hot with rotis.
1. You can a dollop of fresh cream towards the end.
2. You can add 2-3 cloves garlic along with ginger.
3. Instead of methi leaves you can add spinach leaves too.
Love this yummy curry. I am big fan of methi leaves and adding paneer is a hit for sure. I would love this with phulka!
Can we use amaranth leaves instead of methi leaves in this recipe. Love the color and yummy flavors!