Methi Matar Paneer

Methi matar paneer is an indian dish made in a creamy sauce with peas, fenugreek leaves & cottage cheese.

Paneer is another protein food that i make once every week.


I have been wanting to make this dish from the time i saw it on bengalifoodtraveler’s blog. But I’ve made a lot of changes. I love methi :D, i can have methi roti everyday & not get bored. But anyway, even though i have not used cream or sugar, there is no compromise in the taste.

What you need: Serves 4 and takes approx 40 mins to make.

Paneer: 1 cup cubed

Methi: 1/2 cup chopped

Onion: 1

Tomato: 1 Pureed. Be sure to use a red & round tomato. Not roma. Round ones have a bit sweetness. That way you don’t have to add sugar.

Dry red chilly: 3

Garlic: 3 crushed

Ginger: 1/2 inch crushed

Red chilli powder: 1/4 tsp

Coriander powder: 1 tsp

Turmeric powder: 1/4 tsp

Pav bhaji masala: 1 tsp

Green chilly: 1

Frozen peas: 1/2 cup

Yogurt: 3 tsp

Whole milk: 1/4 cup

Cashews: 6

Butter: 1 tbsp

Oil: 2 tsp

Salt: to taste


– In a pan, add oil. Once hot enough, add half of the onion; chopped. Saute until browned. Once browned, add 3 dry red chillies & saute for 1 min.


– Cool this mixture & grind with 6 cashews & little water required to get a smooth paste.

– In the same pan, add 1 tbsp butter. Once melted & hot, add crushed ginger & garlic. Saute until fragrant.


– Then add the other half of chopped onion & chopped green chilly. Saute till the onion turn translucent.

– Once done, add the ground paste.


– Next add in all the masala’s & salt : – coriander powder, turmeric powder, Pav bhaji masala, red chilli powder, salt. And add the methi leaves.


– Cook for 2 mins till the methi leaves wilt.

– Next add the pureed tomatoes. Cook for 4 – 5 mins.


– Take it off the heat for the gravy to cool. Take another pan/skillet on heat. Take 1 tsp oil in the pan & spread it. Add the paneer cubes in it to roast a bit aka shallow fry.


– Both sides for approx 2 – 3 mins. Once they are done, put them in a bowl of water. This removes the oil & keeps them soft.

– To the cooled gravy, add 3 tsp curd and mix well. The reason why i do it this way is to avoid the curd to curdle. I see some white spots if i put the curd in a hot gravy.


– Put the pan back on the heat at medium flame & immediately add milk. Keep stirring for the gravy to thicken & change color a bit.


– Add paneer cubes, peas and mix well. Cook for 2 mins.


– Take it off the heat & add crushed kasuri methi.  Serve with rotis.




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