Methi Malai Matar Recipe | रेस्टौरंट वाली टेस्टी मेथी मलाई मटर | Kunal Kapur Winter Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 2.1M views Aug 9, 2019

Smooth creamy Methi Malai Mutter is a delicious north indian delicacy and tastes the best when eaten with laccha parantha. The flavor of methi blends with mutter napped in a silken curry. You can substitute dried methi with fresh methi leaves during winters. Serves: 4

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR CURRY

½ lt Water
3 nos Onion large
2 nos Green chillies
2 nos Black cardamom
1 tbsp Ginger chopped
1 tbsp Garlic chopped
12 nos Cashewnuts
100 ml Water
3/4 cups Curd
1 tbsp Oil
2 tbsp Butter
1tsp Shahi jeera
3 nos Cardamom
5-6nos Peppercorn
½ tsp Turmeric
1tsp Chilli powder
1 tsp Coriander powder
1 tsp Cumin
½lt Water
to taste Salt

FOR PEAS

1 tbsp Butter
3tbsp Dried Methi leaves
(blanched) – 1cup Green Peas
to taste Salt
½ cup Cream

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Methi Malai Matar Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.