Methi Matar Paneer Malai
Methi Matar Paneer Malai
Cooking Instructions
- 1
First blanch chopped methi in water for 2 to 3 minutes. Then squeeze it's water and keep the methi aside.
- 2
Now take a tadka pan. Add a tsp of ghee. When the ghee becomes hot, add the broken cashews and raisins and fry them for about 30 seconds. Now remove them in a bowl and keep it aside.
- 3
Now take a pan and a single onion cut into big pieces along with some cashews. Now add some water and let them boil until the onion pieces becomes tender and translucent as shown below.
- 4
Now let it cool down then add them into a grinding jar. Add curd curd along with it and grind them into a smooth paste.
- 5
Now heat a pan, add some ghee. Then add some green cardamom, a bay leaf, dried red chillies. Let them splutter then add chopped half onion and chopped garlic and slit green chillies (mentioned in the ingredients section above). Add little salt and let it fry for about 2 minutes.
- 6
Then add 2 tsp ginger-garlic paste and mix it well with it. Let it fry until the raw smell of the ginger-garlic paste gets off from the masala.
- 7
Then add the onion-cashew paste (prepared in step 4 above). Mix it well and let the masala cook for about 5 to 7 minutes on a low flame. Fry until ghee/oil starts releasing from the masala.
- 8
Now add fresh cream and mix everything well. At this point add some salt and sugar and combine them well with the masala. Cook for about a minute. Then sprinkle some black pepper powder and mix it too.
- 9
Then add boiled peas and mix it well with the masala.
- 10
Then add par-boiled methi too. Remember to squeeze the excess water of methi to remove the extra bitterness. Now mix it too.
- 11
Now in a bowl, mix 1/4th cup of milk and 1/4th cup of water. Mix it and add it as a gravy. Give it a mix. Cover the pan and let the curry comes to a boil.
- 12
Once it starts boiling, let the curry cook for about 5 minutes. Then add the paneer pieces in it. Gently mix it.
- 13
Now in a small bowl, add 1 tbsp of roasted besan and to it add around 3 to 4 tbsb of water. Mix it well, without any lumps. Now add this mixture in the pan and quickly mix it well with the sabzi. This it to be done so that the consistency of the gravy becomes little thicker. I've added some more cream at this stage but it is completely optional.
- 14
Now add some garam masala and mix it. Check the salt and sugar at this point once again.
- 15
Now add the fried raisins and cashews and give it a mix. (mentioned in step 2 above). Now switch off the flame. Your Methi Matar Malai Paneer is now ready to serve. Serve it hot with some parathas.
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