Methi Mutter Malai Paneer

Methi Mutter Malai Paneer…wow try and say that three times fast! It’s a mouthful! The four main ingredients to make this dish are in the name: fenugreek leave (methi), peas (mutter), cream (malai), and cheese (paneer). While this recipe does take time and patience, the end result is worth it!

So how did this tongue twister recipe come about? Well, recently, I got the craving to make a paneer dish, so I browsed around for a new recipe concept to experiment with. While searching, I also got the idea to cook with methi aka fenugreek leaves. I found a lot of methi mutter malai recipes and methi malai paneer recipes, but not many that combined all four ingredients. This is how I created Methi Mutter Malai Paneer!

Here are a few tips while cooking:

• The Kitchen King (Panjabi) Masala, paneer, and methi (fenugreek) can be found at your local indian grocery store.
• Wash the fenugreek leaves thoroughly in water. The bunches from the Indian grocery store has lots of dirt and sand.
• Instead of 1/2 greek yogurt, feel free to substitute 1/3 cup heavy cream for richness.
• A white onion will make the gravy lighter than a yellow onion.

Print Pin

Methi Mutter Malai Paneer

Course Main Course

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 -4

Ingredients

• 1 bunches methi fenugreek leaves roughly chopped
• 10 oz green peas
• 8 oz paneer cubed
• 1/2 cup plain greek yogurt
• 3/8 cup whole milk
• 1 teaspoon cumin seeds
• 1 medium onion roughly chopped
• 8 cashews chopped
• 1 green chili chopped
• 4 garlic cloves smashed
• 3 tsp avocado oil divided
• 2 tbsp Kitchen King Masala
• 1 bay leaf
• 1 cinnamon stick
• cilantro garnish
• salt to taste

Instructions

• Remove methi leaves from their stem, rinse thoroughly and chop roughly. Set aside.
• Heat 2 tsp of oil in a nonstick pan over medium heat.
• Add the cumin seeds, and let them sizzle for a minute.
• Add garlic and pepper and saute for a few minutes.
• Add the onion and cashews and saute until onions are translucent.
• Transfer to blender and puree onion mixture into a smooth paste. Set aside.
• In the same pan as earlier, add 1 teaspoon of oil over medium heat.
• Add bay leaf, cinnamon, and peas and cook for a few minutes.
• Mix in the masala and cook for a minute.
• Gently stir in the milk and bring to a boil.
• Add in paneer and simmer on low for 5 minutes.
• Remove from heat and mix in the yogurt.
• Garnish with cilantro and serve with naan or rice.
• Enjoy!

If you make this Methi Mutter Malai Paneer, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I love to see your creations!