How to Make Delicious Paneer Methi Matar, Dhaba Style
Paneer Methi Matar is a delicious Indian dish that combines the rich creaminess of paneer (Indian cottage cheese) with a slight bitterness of fenugreek leaves (methi) and the sweetness of green peas (mutter). This Paneer Methi Matar dish is a perfect example of the diverse and vibrant flavors found in Indian cuisine. Paneer Methi Matar is the most common paneer dish ordered in the restaurant by almost everyone.
Whether you’re a vegetarian or simply looking to enjoy a wholesome and flavorful meal, Paneer Methi Matar is a dish sure to tantalize your taste buds.
Paneer Methi Matar is a classic North Indian dish with its roots in the rich culinary traditions of the region. North India is known for its love of paneer, a versatile dairy product that’s been a staple in Indian cuisine for centuries. Fenugreek leaves and green peas are also commonly used ingredients in North Indian cooking, especially during the winter season when they are in abundance. The blend and combination of these ingredients create a delightful balance of flavors and textures that is hearty and satisfying.
An easy and quick paneer methi matar recipe prepared without cream and milk, yet delicious. Perfect and an ideal paneer recipe to serve with roti or paratha for lunch or dinner.
Make this paneer methi matar recipe with just a few ingredients. I have shared two secret ingredients – butter and milk powder which enhance the flavor and make it tasty like the dhaba style or restaurant-style paneer methi matar recipe.
Here are a few tips to make this delicious paneer methi matar –
- You can add milk instead of milk powder, but milk powder gives thickness and creaminess to the dish.
- I suggest you do not skip the butter.
- In the absence of fresh fenugreek leaves, add 1 to 2 tbsp of kasuri methi to balance the flavor.
- Wash and clean the fenugreek leaves well with water to remove the mud stuck to the leaves.
- Saute the fenugreek leaves for a minute to reduce the bitterness.
- I have used fresh tomatoes in this recipe. Tomato puree also works fine.
- . Add a little cream and make methi malai paneer (skip the peas). Add peas and make methi matar malai paneer.
Nowadays, tomato prices are rising, so why go to the restaurant and pay a huge fee when you can make this quick recipe in just 20 minutes with one onion and two tomatoes at home effortlessly?
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Table of Contents
Recipe Video
Recipe Card
How to Make Delicious Paneer Methi Matar, Dhaba Style
Ingredients
- 1 Onion
- 2 Tomato
- 150 grams Paneer
- 2 Green Chilies
- 8 -10 Cashew Nuts
- ½ inch Ginger
- 3 Garlic cloves
- 1 cup Fresh Fenugreek Leaves
- ½ cup Boiled Peas
- ⅛ tsp Turmeric Powder
- ¾ tbsp Coriander Powder
- ½ tbsp Red Chilli Powder
- ¼ tsp Kitchen King Masala
- ¾ cup Water
- 1 tbsp Kasuri Methi
- ½ tsp Sugar
- 2 tbsp Oil
- 2 tbsp Ghee
- ½ tsp Cumin Seeds
- 1 Bay leaf
- 1 Big cardamom
- 8 – 10 Black Pepper
- 1 Cinnamon Stick
- 1 tbsp Butter
- 1 tbsp Milk Powder
- Fresh Coriander
- Salt as per taste
Instructions
- Add 2 tbsp of oil to a pan and let the oil heat up. Add one onion and saute till the onions turn translucent.
- Add three cloves of garlic, ½ inch of ginger, two green chilies, and 8 to 10 cashew nuts.
- Saute and cook on a low flame until the mixture turns golden.
- Add two chopped tomatoes and saute.
- Saute and cook until the tomatoes turn soft and mushy.
- Add some fresh coriander and saute the mixture for a minute.
- Turn the gas flame off. Add ½ cup of water to stop the cooking process.
- Once the mixture cools down, transfer it into a mixing jar. Grind the mixture into a smooth paste.
- Add 2 tbsp of ghee to a pan and let the ghee heat up. Add ½ tsp of cumin seeds and saute it for a second. Add one bay leaf, one big cardamom, one cinnamon stick (broken into two halves), 8 to 10 black peppers, and saute.
- Add one cup of fresh fenugreek leaves and saute for a minute.
- Add ½ cup boiled peas and saute the mixture for a few seconds.
- Add the ground paste and mix all the ingredients well.
- Add ⅛ tsp of turmeric powder, ½ tbsp of red chili powder, ¾ tbsp of coriander powder, ¼ tsp of kitchen king masala, ½ tsp of sugar, and salt as per taste and mix all the ingredients until well combined.
- Add ¼ cup of water and adjust the consistency.
- Add 1 tbsp of kasuri methi, 1 tbsp of butter, 1 tbsp of milk powder, and mix all the ingredients well.
- Add 150 grams of paneer and some fresh coriander leaves. Mix all the ingredients well.
- Cover and simmer for 1 to 2 minutes.
- The mixture will release the ghee. The sabji is ready to serve.
- Serve hot with roti, chapati, paratha, or tandoori roti.
How to Make Paneer Methi Matar at Home Step-by-Step Photos
- Add 2 tbsp of oil to a pan and let the oil heat up. Add one onion and saute till the onions turn translucent.
- Add three cloves of garlic, ½ inch of ginger, two green chilies, and 8 to 10 cashew nuts.
- Saute and cook on a low flame until the mixture turns golden.
- Add two chopped tomatoes and saute.
- Saute and cook until the tomatoes turn soft and mushy.
- Add some fresh coriander and saute the mixture for a minute.
- Turn the gas flame off. Add ½ cup of water to stop the cooking process.
- Once the mixture cools down, transfer it into a mixing jar. Grind the mixture into a smooth paste.
- Add 2 tbsp of ghee to a pan and let the ghee heat up. Add ½ tsp of cumin seeds and saute it for a second. Add one bay leaf, one big cardamom, one cinnamon stick (broken into two halves), 8 to 10 black peppers, and saute.
- Add one cup of fresh fenugreek leaves and saute for a minute.
- Add ½ cup boiled peas and saute the mixture for a few seconds.
- Add the ground paste and mix all the ingredients well.
- Add ⅛ tsp of turmeric powder, ½ tbsp of red chili powder, ¾ tbsp of coriander powder, ¼ tsp of kitchen king masala, ½ tsp of sugar, and salt as per taste and mix all the ingredients until well combined.
- Add ¼ cup of water and adjust the consistency.
- Add 1 tbsp of kasuri methi, 1 tbsp of butter, 1 tbsp of milk powder, and mix all the ingredients well.
- Add 150 grams of paneer and some fresh coriander leaves. Mix all the ingredients well.
- Cover and simmer for 1 to 2 minutes.
- The mixture will release the ghee. The sabji is ready to serve.
- Serve hot with roti, chapati, paratha, or tandoori roti.
FAQs
What is paneer methi matar?
Paneer Methi Mutter is a delicious Indian dish that combines the rich creaminess of paneer (Indian cottage cheese) with a slight bitterness of fenugreek leaves (methi) and the sweetness of green peas (mutter). This dish is a perfect example of the diverse and vibrant flavors found in Indian cuisine. Paneer Methi Matar is the most common paneer dish ordered in the restaurant by almost everyone.
What are the ingredients to make paneer methi matar?
Paneer Methi Mutter is a delicious Indian dish that combines the rich creaminess of paneer (Indian cottage cheese) with a slight bitterness of fenugreek leaves (methi) and the sweetness of green peas (mutter). This is a diverse and vibrant flavors dish made with few ingredients – onions, garlic, ginger, cashew nuts, green chilies, tomatoes, milk or milk powder, ghee, butter, peas, Indian spices, and the main star of the show – paneer and fenugreek leaves.
Can you make paneer methi matar without onion and garlic?
Yes, the methi mutter paneer sabji tastes delicious without onion and garlic.
Conclusion
In this Paneer Methi Matar recipe, we have shared how to make a delicious paneer methi matar recipe, dhaba style with a few ingredients readily available at home. Paneer Methi Mutter is a delicious Indian dish that combines the rich creaminess of paneer (Indian cottage cheese) with a slight bitterness of fenugreek leaves (methi) and the sweetness of green peas (mutter). This dish is a perfect example of the diverse and vibrant flavors found in Indian cuisine. If you like this recipe, please comment and rank us for this recipe. Your suggestions and comments are always welcome and are like a treasure to improve every time.