Methi Paneer Matar

Sometimes when I go through cookery books and food blogs I feel so overwhelmed seeing the different recipes using a wide variety of ingredients, one of a kind techniques and procedures! I wonder sometimes whether I’ll be able to try it all, even if I experiment on a daily basis. Try walking to the kitchen with that feeling and think about what to cook for lunch or dinner, my mind goes blank! Even if my kitchen cupboard is filled with ingredients (which btw, are crying out aloud to be used before expiry) and my fridge looks like a masterchef kitchen pantry (which btw, is a rare to none occurrence) I’ll be at a loss about what to make! Most probably I’ll end up with an egg curry and chapathi :(((

For me cooking on a daily basis is more challenging. You need to come up with something exciting, something different but at the same time it cannot be too rich, both in terms of ingredients and price. Don’t you think so? Anyways, Here’s a new recipe which you can make on a regular basis for lunch or dinner.

Paneer is something that I store in my freezer all the time. Just like eggs, it’s my last resort. Usually I make this paneer peas masala, but we both were getting bored with that, so tried this new recipe. These days I’m trying to use different herbs in my cooking and methi is something I keep buying. Though it has a bitter taste, if you cook it properly you wont taste the bitterness. Also it has many health benefits.

This curry has a nice flavour and it has a creamy texture. It goes well with rice and roti. I do hope you’ll also enjoy this recipe.

Btw, I wanted to tell you one more thing… I’m in Kerala for a month. I’ll be traveling quite a lot so I may not be able to reply to your comments and mails on time. I’m really sorry for the inconvenience. But I promise to get back to you as soon as I can. Hope you understand.


Here is the recipe…

Recipe adapted from here

Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies…

Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes…

Add paneer and peas. Mix well…

Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire…

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Methi Paneer Matar in Yogurt Gravy

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Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 200 gms Paneer (cut into cubes)
  • 1/2 cup Green peas (I used frozen peas)
  • 3-4 small -medium Onion (chopped)
  • 1.5 – 2 tsp Crushed/minced ginger and garlic (each)
  • 3 Green chilli (chopped)
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1/4 tsp Pepper powder
  • 1/4 tsp Cumin powder
  • 1 tsp Garam masala
  • 1 cup Fresh methi leaves (chopped (small-medium bunch))
  • 1 tbsp ChoppedCoriander and mint leaves (each)
  • 1 1/4 cup Whisked yogurt (@ room temp)
  • 1/2 – 3/4 cup Water
  • Salt
  • Oil

Instructions

  • Heat oil in a pan and add chopped onion and salt. When it becomes golden brown add minced ginger garlic and chopped green chillies. Fry for 2-3 mins. Add the masala powders. Cook them for 2-3 mins, till oil starts appearing. Add chopped methi, coriander and mint leaves, Cook for 2-3 minutes. Add 2 tbsp hot water to bring together the masala. Add paneer and peas. Mix well. Remove from fire and add whisked yogurt and water gradually. Mix well. Cook on low flame for 5-7 mins. Keep stirring continuously, otherwise the gravy might curdle. Add a pinch of garam masala. Remove from fire.

Notes

Make sure the yogurt is at room temp, before adding to the curry. Also keep stirring continuously after adding yogurt,otherwise the gravy might split.
I normally reheat yogurt based curries using double boiler method. If you are heating it directly on flame, make sure you keep it at room temp for sometime and heat on lowest flame, while stirring it all the time.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • Tried this out last night….loved it. Thank you. You are doing an amazing job. Though this is the first time, I’m writing in, I have followed many of your recipes and have always been very happy with the results.

    • Hi Sherrin,

      Thanks a bunch for your comment :) Great to know that you liked this recipe.
      Sorry for the delayed reply, I was away on vacation.

      I’m glad that the recipes here is working well for you..

      Cheers
      Maria

  • Hi Maria, I am not able to access this recipe. I can see till “Here is the recipe”. But after that I dont see it. What to do?

  • Hi Maria, I’ve been a long time fan of your blog but lately there have been a lot of browsing issues that have made it difficult to check out my favourite recipes. For example, this recipe trails off into nothingness (see attached screenshot)! Is there a fix for the issue?

    Cheers
    Asha

    • Hi Asha,

      Nice to know that you’ve been a reader of MM for long time, thank you :)

      We’ve fixed the paneer recipe. Please let me know what other issues you face while browsing. Presently we’ve an issue with our search which we are working on. Hope to fix that one also soon.

      Cheers
      Maria

  • Hi Maria, I really like your recipes. I would like to know if I can make this curry in advance and freeze it for a party? Will the yogurt curdle after defrosting?

    • Hi Aditi,

      Thank you so much :)

      I’ve never tried freezing this curry or any curry for that matter. So I’m not sure dear, how it will work out. Sorry I’m not of much help :((

      Cheers
      Maria

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