Creamy Peas (Matar) with Fenugreek, Paneer & Malai

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 1 Tbsp Desi Ghee (clarified butter for authentic flavor)
• 1 tsp Cumin Seeds (also called shahi jeera)
• 1 Tbsp Fresh Ginger (finely chopped)
• 0.5 tsp Mace Powder (Javitri)
• 1 tsp Cinnamon Powder
• 1 tsp Cardamom Powder (preferably green cardamom)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Nutmeg
• 1 cup Tomato Paste (store‑bought or homemade, thick consistency)
• 1 cup Fresh Fenugreek Leaves (Methi) (chopped fine)
• 1 cup Green Peas (boiled until just tender)
• to taste Salt (prefer sea salt for better flavor)
• 1 tsp Sugar (balances acidity, optional)
• 1 Green Chili (finely chopped, adjust to heat preference)
• 0.25 cup Mava (Khoya) (grated or crumbled)
• 100 g Paneer (cut into small cubes)
• 1 Tbsp Cashew Powder (dry roasted and ground)
• 2 Tbsp Fresh Cream (Amul or similar) (full‑fat for richness)
• 1.25 cup Water (hot, added gradually)
• 1 Tbsp Kashmiri Red Chili Powder (gives color, mild heat)
• a pinch Turmeric Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1.5 tsp Chaat Masala
• 1 tsp Chole Masala
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 Tbsp Raisins (optional, for subtle sweetness)
• 1 handful Fresh Coriander Leaves (roughly chopped)
• 0.5 tsp Pav Bhaji Masala
• 0.5 tsp Sambhar Masala
• 1 Tbsp Maggi Hot & Sweet Tomato Ketchup (adds unique sweet‑spicy note)

Instructions

1. Prepare Ingredients

   Boil the peas until just tender, drain and set aside. Chop fresh fenugreek leaves, mince ginger, crumble paneer, and gather all spices in small bowls.

   Time: PT10M

2. Temper Oil and Ghee

   Heat 2 Tbsp oil and 1 Tbsp ghee in the iron pan over medium‑high heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds, then add the chopped ginger and sauté until fragrant (about 30 seconds).

   Time: PT2M

   Temperature: Medium‑High

3. Add Whole Spices

   Stir in 0.5 tsp mace powder, 1 tsp cinnamon, 1 tsp cardamom powder, 1 tsp black pepper, and 0.5 tsp nutmeg. Fry for 30 seconds, stirring constantly.

   Time: PT1M

   Temperature: Medium

4. Incorporate Tomato Paste

   Add 1 cup tomato paste, mix well, and cook for 3 minutes until the oil begins to separate from the mixture.

   Time: PT3M

   Temperature: Medium

5. Add Peas, Fenugreek, and Basic Seasoning

   Add the boiled peas, chopped fenugreek, 1 tsp salt, 1 tsp sugar, and the finely chopped green chili. Stir and cook on high flame for 5 minutes, allowing the vegetables to absorb the masala.

   Time: PT5M

   Temperature: High

6. Enrich with Dairy Elements

   Stir in 0.25 cup grated mava, 100 g paneer cubes, 1 Tbsp cashew powder, and 2 Tbsp fresh cream. Cook for 4 minutes, letting the dairy melt into a smooth gravy.

   Time: PT4M

   Temperature: Medium

7. Gradual Water & Spice Integration

   Add hot water (1¼ cup) a little at a time, stirring after each addition until absorbed. Then add 1 Tbsp Kashmiri red chili powder, a pinch of turmeric, 0.5 tsp coriander powder, 0.5 tsp cumin powder, 1½ tsp chaat masala, 1 tsp chole masala, ½ tsp pav bhaji masala, and ½ tsp sambhar masala. Mix well and cook for 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Final Flavor Boost

   Stir in 1 Tbsp crushed kasuri methi, 1 Tbsp raisins, a handful of chopped coriander, and 1 Tbsp Maggi hot‑sweet ketchup. If you like extra sweetness, add an additional tsp of sugar. Simmer on low flame for 10 minutes, allowing all flavors to meld.

   Time: PT10M

   Temperature: Low

9. Rest and Serve

   Turn off the heat, let the curry rest for 5 minutes, then give it a final stir. Serve hot with roti, naan, or steamed rice.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g