Instant Pot Methi Matar Malai Paneer

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This recipe was originally published in May of 2016 and has been updated with instructions for instant pot and new pictures.

What Recipes can you make with Methi

So today, I would be sharing the recipe of Methi Matar Malai. The three ways that I and my family simply love eating the fresh methi (fenugreek leaves) is this north Indian Methi Matar Malai recipe, the quintessential Methi aloo  ( fenugreek with potatoes) and Methi Paratha. A cooking enthusiast like me always vies for restaurant-style cooking. Serving the same flavor and feel of restaurant food at home gives a sense of joy and pride. The real reward is when the family, especially the kids are excited to see the food and swallow it in with gusto :D.

How much time does it take to prepare this recipe in an Instant Pot?

In a traditional way of cooking, this dish takes more than 30 minutes. I am happy to share the quick and easy way of cooking Methi Matar Malai Paneer using a Pressure cooker. This kind of cooking also enhances the flavor and taste of the dish with minimal effort.

How do you get the creamy texture of Methi Matar Malai

Delve yourself into the extremely delicious and creamy taste of an authentic North Indian recipe like never before. This is a Light & Healthy version of a classic dish that is most often made with a huge quantity of cream, making it heavy. This recipe is light, nutritious and made with ingredients like our homemade greek yogurt to neutralize the bitterness of the fenugreek leaves.  Generally, in restaurants, they add a huge amount of cream and fat to make it creamy and palatable. In this recipe, I will share some short cuts to avoid extra fat without compromising on its flavor.

Methi Matar Malai is quite easy to prepare at home because it involves only a handful of ingredients. You can relish this mouth-watering recipe as a main dish with a choice of Indian flatbread like Roti, Naan or Jeera Rice. The curry in this dish tastes mildly sweet but one can adjust the spice levels as per their requirements. Serve this delicious recipe to your friends and family members at the next get-together. See your friends lick their bowls clean. 

Restaurant Style Methi Matar Malai

This dish looks so different than the rest of the other Indian curries. Methi Matar Malai is known for its light creamy color with no addition of turmeric and red chili powder and has white gravy instead of the usual red or green gravies found in classic curries like paneer butter masala and Saag paneer.  It’s perfect for kids and people who are new to Indian cooking and are looking for milder options. Methi Matar Malai recipe is fairly simple to make and tastes exactly like what you get in the restaurants. The plus point of making this recipe at home is you can control what goes in it. 

Homemade Methi Matar Malai Paneer

Enjoy our quick recipe video

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Instant Pot Methi Matar Malai Paneer

Prep Time: 5 minutes

Cook Time: 1 minute

Additional Time: 4 minutes

Total Time: 10 minutes

Methi Matar Malai Paneer is a scrumptious North Indian recipe that you can prepare for your family and friends on special occasions and festivals or for any get-togethers. So Creamy, delicious, mild-flavored, rich looking curry made with Methi ( fenugreek leaves),  Mattar (green peas), and Paneer. Methi Matar Malai Paneer is also a common entree served in most Indian restaurants just like Dal Makhani, Mattar paneer or Chana masala.

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Ingredients

• Oil - 1 tbsp
• Bay leaf 2
• Mace-2
• Cinnamon stick- 1
• Cumin seeds -1 tsp
• Ginger-garlic paste - 1 tbsp
• Kasuri Methi / dried fenugreek leaves- 1 tbsp
• Paste
• Onion medium size - 1
• Green chills - 4
• Cashews -10 - 15 cashews
• Greek yogurt -1 cup
• Green peas- 1 cup
• Fresh Fenugreek leaves/wash and chopped- 1-1/2 cup
• Garam masala 1 tsp
• Salt 1 tsp
• Water 1-1/2 cup
• Sugar 1 teaspoon (optional)
• 8 oz. Paneer (homemade or storebought), cubed

Instructions

1. Keep all ingredients ready before you start.
2. Wash and chop fenugreek leaves.
3. In a blender add onions, green chilies, cashews and yogurt and make fine paste and keep it aside.
4. Press SAUTE of your instant pot . When HOT add oil, whole spices, cumin seeds, dried fenufreek leaves and ginger garlic paste and stir.
5. Add in the wet paste, peas ,chopped fresh fenugreek leaves, salt and garam masala . Mix it well and add water.
6. Press CANCEL and pressure cook it for 1 minute.
7. when done quick release and add in the paneer or tofu and give it a nice stir.
8. Thicken the consistency of the gravy to your choice.

Notes

This recipe is made with fresh fenugreek leaves and Greek yogurt. If you use frozen fenugreek leaves and fat free yogurt the taste and the consistency of the recipe won't be the same.

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