Methi Matar Paneer (Fenugreel leaves with Peas and Paneer)

Methi matar paneer is full of flavor and texture and is a fantastic vegetarian main course. This recipe is inspired from a north Indian classic recipe matar paneer. But adding fresh methi leaves gives this dish a different aroma altogether. You can add fried paneer cubes to maintain its shape. But I like to add it as it is. Adding almonds is optional. I prefer to add it as it gives a smooth, creamy and rich texture to this dish. You can use cream or milk. Here I have used milk in this recipe. This dish goes really well with chapati, jeera rice, ghee rice or basmati rice.

 

 

 

Ingredients:

1 bunch fenugreek leaves/methi
1 cup fresh or frozen green peas
200 grams paneer
3 tbsp. oil
12 almonds
1 large onion, roughly chopped
4 large cloves of garlic, peeled and roughly chopped
1" piece of ginger, roughly chopped
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 large tomatoes, roughly chopped
1 tsp. tomato paste ( use only if the tomatoes are not sour enough)
Salt to taste
1/2 tsp. garam masala powder
3/4 cup of milk
Pinch of sugar (optional)

 

Directions:

 

Wash fenugreek leaves and chop finely. Keep it aside.

Thaw frozen peas and keep it aside. If you are using fresh peas, pressure cook by adding some salt until soft.
Cut paneer into desired shape and keep it in some warm water.
Grind ginger and garlic to a smooth paste.
Heat 2 tbsp. oil in a pan. Add almonds and onions and sauté until the onions turn translucent.
Add ground ginger and garlic and sauté until the raw smell is gone.
Add turmeric powder, red chilli powder and coriander powder. Mix well. Cook for 30 seconds on low flame.
Add salt, tomatoes and tomato paste, if using. Mix it well. Increase the heat to medium and cook until soft. Add some water to prevent the spices sticking to the bottom of the pan.
Allow the mixture to cool down. Put it in a blender grind to a smooth paste.
Heat remaining oil in the same pan. Add chopped fenugreek/methi leaves and sauté until it wilts.
Add ground onion tomato paste and mix well.
Add milk and mix well. If you find the gravy is too thick add some water.
Add peas and bring the curry to a boil. Cover and simmer for 10 minutes.
Add paneer cubes, garam masala powder and a pinch of sugar.  Mix gently as the paneer tends to break. Continue to cook for 5 more minutes until everything comes together.
Serve.