What if I told you this Methi Matar Malai has no cream, no malai, and no butter — and yet tastes even creamier than the original?
I love Punjabi food, and the moment fresh methi hits the market, this dish is all I crave.
But since I avoid heavy, calorie-loaded gravies, I decided to experiment with a lighter version.
And honestly?
It turned out so good that my husband and kids finished most of it before I could go back for seconds.
This version is:
• rich and comforting
• lighter on calories
• perfect for everyday meals
• family-approved
Save this recipe for later and follow @twohangrykidsandamom for more healthy twists on classic Indian dishes.
🍲 Healthy Methi Matar Malai Paneer – Recipe
For the Gravy
Whole cashews – 6–8
White onions – 2 medium
Green chillies – 2–3
Garlic cloves – 2–3
Poppy seeds – 1 tbsp
Green cardamom – 3–4
Whole coriander – 1 tsp
Cinnamon stick – 1 small
Whole black pepper – 4–6
Bay leaf – 1
Water – 2 cups
For the Sabzi
Low-fat paneer – 400 g (cut into triangles)
Fresh methi – 1 cup (finely chopped)
Green peas – ½ cup
Fresh cilantro – 2 tbsp (finely chopped)
Ginger-garlic paste – 1 tsp
Oil or ghee – 1 tbsp
Salt – to taste
Thick yogurt – 2–3 tbsp (optional, for extra creaminess)
For Garnish
Ghee-roasted cashews – 4–5
Chilli oil – 1 tsp
Method
Boil all gravy ingredients with water for 10–12 minutes until soft. Cool and blend into a smooth gravy.
Lightly sauté paneer in ½ tbsp oil or ghee until golden. Set aside.
In the same pan, heat remaining oil. Sauté methi and peas for 1–2 minutes.
Add ginger-garlic paste and salt. Mix well.
Pour in the prepared gravy, cover, and cook on low flame for 8–10 minutes.
Stir in yogurt (optional) for extra creaminess.
Garnish with roasted cashews and chilli oil.
Serve hot with rotis or naan.