Paneer Methi matar Malai

Yesterday was thinking to make a nice warm dinner, as it was raining the whole day - the chilly days starting again...
Hot hot chapati with malai sabji .... gr8 combination... isn't it ???

So here we go ....

Ingredients:-
1 large Onion
1/4 cup Kasturi Methi ( Dried fenugreek leaves) - If u have fresh methi , double the quantity and double the sugar quantity also.
250 gm paneer( Cottage cheese)
1/2 cup Matar(Peas)
2 pods Garlic
1" ginger piece
4 Green chillies - ( as the dish is bit sweet and we do not use red chilly powder , add more green chillies according to ur taste)
3 tbsp Yoghurt
Handful of Cashews , soaked in water and ground to paste
3 tbsp Heavy cream
Salt and pepper according to your taste
2 tsp Sugar
1/2 tsp Garam masala (Optional)
1 tbsp Butter

Make a fine paste of Onion, green chillies, garlic and ginger. Heat little Oil in a pan , add onion paste and saute for enough time as to remove the raw smell of the onion. Do not brown the paste as our gravy is white in color. Remove the pan from flame and add the yoghurt. Back on flame till the water from yoghurt dries off. Now add the kasturi methi, salt, pepper, sugar, peas and a cup of water. Cover and cook till peas are done( usually for frozen peas , it hardly takes 1 minute - but we need to cook the methi, so keep it on flame for some more time). Now add the Cashew Paste and the paneer, mix well. Then add the butter and garam masala and the cream , cook till nice boil comes and Your delicious paneer methi matar malai is ready to serve.

P.S. You can have this with Hot fried rice (fried rice only with nuts)also ....

Easy to go Paneer Butter Masala

I always dream to cook the Butter masala which tastes as good as restaurants, and guess what I found the way.

This recipe is easy and is ready in a fraction of time. Once made I was not able to resist making it again and again.


Paneer is a common treat for Vegetarians. Its also called as Cottage cheese in most part of the world. Its readily available but if it is not You can make it without trouble at your house. As it is made of milk which is available in every corner of the world.

I am now telling you the way to make PANEER(Cottage Cheese). Take a big pan and boil 2 liters of Milk(with Fat). When it is boiling add 4 tbsps of rice vinegar or lemon juice to it and lower the flame. It will take time for Entire milk to curdle. Keep stirring on low flame till all the milk is curdle and to verify this is tat You will see clear liquid beneath the thick curdled milk. Now off the flame and let it cool down. Then take a Cloth and filter off the liquid part and retain the thick paneer. Now squeeze all the excess water present by pressing the cloth. Now keep flatten the paneer or cheese in the same cloth and place a weight on this paneer and keep this for a nite,this is done to remove the excess water and harden the paneer made.


In the morning you are ready to make ur butter masala. Enjoy cooking !!!!


Ingredients to make the paste:
Coriander powder 1 tsp
Chilly powder ¼ tsp
Kastoori methi powder ¼ tsp
Tomato ketchup 1 tsp
Tomatos puree 2-1/2 tsp
Garam masala ¼ tsp
Milk 5 tbsp

Get a bowl and mix all the above things and keep it aside. You can also add tomato color.

Now in a pan, add butter and add the GG(Ginger Garlic) paste 1 tsp. Now add little fried onions 1 tbsp. Now add the above mixture and cover and simmer for 5 minutes. Now when the butter is oozing out from the mixture, the gravy is ready. Now add the Milk(300ml) little by little and mix immediately so tat the milk won’t curdle. And this avoids the use of cream.If you want to use cream then add 200ml. Now add the Paneer made from 2 liter milk( approx 600-700 gms)and let it cook for a boil. The dish is ready and is served with Naan or Chapatti.

My husband loved this even though he prefers Non-Veg. So I feel accomplished.