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Kasoori Methi Malai Matar Paneer

Snigdha's picture
I first tasted this Dish at a friends place and absolutely loved it! Kasoori Methi Malai Matar Paneer has now become a common Paneer Dish to make at home for. It has always been a hit with family and friends and I am sure you will agree after you have tried making it. Though the name is long and might sound complex. It is a very simple and easy-to-make dish.
Ingredients
  Cottage cheese/Paneer 2 Cup (32 tbs), cubed
  Cashew nuts 20
  Kasuri methi/Dried fenugreek leaves 3 Tablespoon
  Khus khus/Poppy seeds 2 Teaspoon
  Tomato 1 Small
  Green chilies 2
  Garam masala powder 1⁄2 Teaspoon
  Onion 1 Small
  White pepper powder 1⁄4 Teaspoon
  Green peas 1⁄2 Cup (8 tbs)
  Whipped cream 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Salt To Taste
Directions

Chop 1 small onion,tomato and green chillies and fry in 1 tbs oil until onion starts to change color.

Grind fried onion, tomato, green chillies, cashews, khus khus, garam masala powder, white pepper powder (optional) salt, add a cup of water and grind into a smooth paste.

Heat a deep skillet. Add 2 tbs of oil. Add kasoori methi and add the ground mixture as soon as the methi starts becoming brown (the leaves tend to burn very soon and hence be careful not to burn them).

Add cooked green peas (If using frozen peas, you can add them directly otherwise, add peas after boiling them for 2 minutes in the microwave).

Add 2 cups of milk. Stir and allow the mixture to come to a boil.

Add cubed Paneer pieces. Continue cooking for another 2 minutes (Do not over-cook as the Paneer might start falling part).

Stir in half a cup of whipped cream just before removing from stove.

Serve Warm with any Indian Bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Curry
Occasion: 
Karwa Chauth
Ingredient: 
Cheese
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
8
Subtitle: 
Cottage cheese cubes cooked in a creamy cashew gravy with fenugreek

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Average: 4.3 (13 votes)

17 Comments

vandana's picture
Gr8 paneer snigdha. Paneer is a welcome dish anytime at my place. The other day had "Paneer Methi Chaman" at a restaurant and my daughter loved it. Urs looks very similar to that (that was a little thicker gravy). Will try this one and maybe I can surprise my little one.
veg.foodie's picture
Oh wow...this so creamy and heavenly. I love trying different recipes for paneer. I made a kasoori methi paneer one and that was kind of spicy... paneer butter masala was my favorite for a creamy paneer recipe.. ur recipe looks so good. I'm looking forward to making this!
foodpsychologist's picture
This Kasoori Methi Malai Matar Paneer looks gorgeous ! I will surely try out this rich creamy treat shortly. Looking forward to feasting on this with Naans!
Gadget.Lady's picture
wow.. this Kasoori Methi Malai Matar Paneer Recipe is quite a yummy brew.. is there any trick with paneer to prevent them from breaking while cooking? matar stands for green peas rite and malai - is that the word for cream?
Snigdha's picture
The trick is to add the paneer almost toward the completion of the dish and to not stir the gravy too much. Yes 'matar' stands for green peas and 'malai' means cream.
surendharan's picture
Hi the recipe looks excelent. just a small questuion... You have mentioned the cottage cheese, but have not used it while preparation. could you please clarify if it is used at all???
Anonymous's picture
Hi Surendhran! Cottage cheese is the same as paneer; in the ingredients the chef has named it as cottage cheese and the in the prparation, by mistake or so, the same has been referred to as paneer. If you can see the line - "Add cubed pieces of paneer", that means cubed cottage cheese pieces! :)
Snigdha's picture
Hello Surendharan, Cottage Cheese or Paneer mean the same.
Bhaswana's picture
I loved this recipe. i usually spend lots of time separating the methi leaves. this is a real quick way of making methi matar malai. i also love the paneer addition. Kudos!!
Snigdha's picture
Thank you Bhaswana. Glad you enjoyed the recipe.
Vibha's picture
very tasty, thanks.
parizad arora's picture
this recipe surely sounds interesting and is definitely worth giving a try.thanks for this simple way of your recipe presentation
Bett's picture
For USA users I believe that what we know as cottage cheese is not what is under discussion here. It is possible that farmer cheese may approximate paneer, not sure but perhaps a person who knows could comment. I believe I have read of folks making paneer fairly easily at home.
Snigdha's picture
Hi Bett. You can find Indian Cottage Cheese at most Indian Grocery Stores in the U.S. Yes, I have heard that cottage cheese can be made easily at home (though I have never tried). You can make cottage cheese at home by boiling 3 cups of milk and once it come to a rolling boil add a few drops of lemon juice. The milk spilts/curdles. Let cool and pour the mixture into a muslin cloth and drain all excess water. What is left is cottage cheese.
Anonymous's picture
And if you need cottage cheese in cubes, you need to leave some heavy material on top of the cottage cheese that is wrapped in muslin cloth. Also, you need to leave for at least 4-8 hours (for the water to drain and the cottage cheese to take the shape) so that you get great paneer that can be cubed and used for variety of recipes! :)
Serenade Lady's picture
This dish is very flavorful. I used farmer's cheese in place of cottage cheese and added it at the end so it didn't break apart. The consistency of the dish as I prepared it is a flavorful heavy cream with farmer's cheese and peas in it and it would be eaten in a bowl with a spoon. Is it supposed to be soup-y or did I do something wrong?
Ines's picture
Sounds interesting and I will give it a try.