Methi malai matar paneer is a popular Indian curry made with fresh fenugreek leaves or kasuri methi, green peas, and paneer simmered in a cashew-based onion tomato gravy. It is served with rice or Indian bread. It is gluten-free and can be made vegan. Check out how to make methi malai matar paneer in the instant pot or on the stovetop.
Turn the instant pot on "saute" mode on the normal setting.
Once the instant pot is hot, add oil.
Add ginger and garlic and continue to saute for a few seconds.
Add onions and saute until translucent.
Add tomatoes, cashews, and spices - turmeric, red chili powder, coriander powder, garam masala, salt, and cumin powder and saute it.
Add ½ cup water and deglaze the bottom of the pot with a spatula.
Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.
Once done, perform a quick release by moving the valve in venting position until the silver pin drops.
Blend using an immersion hand blender into a smooth paste.
Add sugar, fenugreek leaves, green peas, and heavy cream, and mix it well.
Allow the curry to simmer for 5 minutes on saute mode until desired consistency and the methi is well cooked.
Add paneer and mix well. Turn the saute mode off.
Methi malai matar paneer on stove top
In a blender or Vitamix jar, blend tomato, onion, ginger, garlic, and soaked cashews into a smooth puree.
Heat a saucepan on medium flame.
Once the saucepan is hot, add oil.
Add the blended puree and mix well.
Add all the ingredients from the "spices" list and stir well.
Let it cook for about 5-7 minutes until the liquid evaporates and the mixture starts losing oil and is well cooked.
Add sugar, fenugreek leaves, green peas, and heavy cream, and mix it well.
Allow the curry to simmer for 5 minutes on saute mode until desired consistency and the methi is well cooked.
Add paneer and mix well. Turn the flame off.
Notes
If you do not have fresh or frozen methi leaves, you can use kasoori methi or dry fenugreek leaves. Soak 3 tablespoons of kasoori methi in water for 10 minutes to get rid of any bitterness.
If you do not have paneer or if you are looking for a vegan substitute, you can use extra firm tofu.
Heavy cream gives this gravy a rich and creamy texture, however, to make it vegan, you can use coconut milk instead.
This curry is mild in spiciness, if you like it spicier, you can add some serrano pepper along with onion and tomato.