Methi Mutter Paneer

Thick creamy, spicy and fragrant curried peas and paneer with fresh aromatic fenugreek leaves

Whenever methi and mutter come together first thing comes in our mind is very popular "Methi Mutter Malai". I planned to make it for dinner one day to use my methi and mutter but end up having insufficient cream on hand. So tried this different version of same curry with same ingredients without using cream and instead adding paneer to it. The result was wonderlicious.
Try this recipe to make Methi Mutter Paneer.

YIELD – 4 persons

Ingredients:

Main Ingredients:
Paneer cubes - 200 gms
Green peas/Mutter - 1 cup frozen
Fresh Methi/Fenugreek leaves - 1 cup finely chopped


Masalas/Spices for gravy:

Oil - 2 tbsp
Cumin Seeds - 1 tbsp
Hing - a pinch
Tomatoes - 2 big finely chopped
chili powder - 1  tbsp
Turmeric Powder - 1/2 tsp
Coriander-cumin Powder - 2 tsp
Salt as per taste
Garam masala - 1 tsp
Amchoor Powder - 1 tsp
Sour curd - 1 tbsp

For Paste
Onion - 1 large
Garlic - 2 big cloves
Ginger - 1 inch piece
Green chilies - 2 nos. (i used extra spicy chili, if you are using less spicy chili add more as per taste .)
Cashew - 1/2 cup
Melon seeds - 2 tbsp

Cream - 1 tbsp For Garnishing

Method:

  1. Soak Green Peas and Paneer seperately in hot water for 15 mins.
  2. Add all the ingredients for PASTE in a food processor and grind it to a smooth paste by adding water as required.
  3. Heat the oil in pan, add cumin seeds and hing inot it.
  4. Add finely chopped tomatoes and cook for 5-7 minutes. Once tomatoes are cooked well, add fresh chopped fenugreek/methi leaves and cook again for 3-5 minutes.
  5. Add above preared paste into it.
  6. Add all the spices chili powder,Turmeric Powder, Coriander-cumin Powder, Salt, Garam masala, amchoor powder into it.
  7. Cook for 8-10 minutes unitl oil start to leave the pan. Keep stirring in between to avoid burn.
  8. Strain water from paneer and green peas and add them into gravy. Simmer for 6-8 minutes. add little water if gravy is too thick and sticking to pan.
  9.  Finally add sour cream or curd and mix well.
  10. Methi Matar Paneer is ready to serve. Dish out in serving plate and garnish with cream.
  11. Serve with Roti/Naan/Rice.

Tips:

You can  deep fry panner before adding into gravy to give a rich flavor to curry.

Related Posts:

Matar Paneer
Methi Besan 

14 comments :

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Looks yummy...

Priti S said...

Yum ..perfect with some roti

i am a methi freak, you gave me one more dish to add in it. love the color.

Julie said...

looks very very yummy...

Creamy n yummy gravy....

PT said...

awesome combo dear.. like it with naan..

Priya R said...

this is a beautiful combination - methi, peas and paneer, yumm :) would love to try this combo, looks superb

Priya said...

Yummyilicious and fingerlicking gravy, love to enjoy with some rotis.

Yummy! I have a bunch of methi sitting in the fridge. Time to take it out and make this :)

Methi mattar paneer looks creamy and yumm.

divya said...

Looks fab ....so yum and beautiful

A wonderful combo of vegs. to go with the the Indian breads. Luv it.

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