Ingredients: For Paneer: • 250 g paneer • Salt and pepper, to taste • 1 tbsp ginger-garlic paste • 1/2 tsp coriander powder • 1/2 tsp garam masala For the Methi Matar Malai: • 1 tbsp ghee • 1 tbsp oil • 1 onion, finely chopped • 1 green chilli, roughly chopped • 1/4 cup cashews, soaked in warm water • 1/2 tsp cumin seeds • 1 cardamom • 1 tbsp ginger-garlic paste • 1/2 cup water • 1 cup methi (fenugreek leaves), roughly chopped • 1/2 cup peas, blanched • 1/2 cup milk (more if required) • 3 tbsp fresh cream • A pinch of sugar • 1/2 tsp kasuri methi • Salt and pepper, to taste For Serving: • White rice • Coriander, for garnish Method: 1. Marinate the paneer with salt, pepper, ginger-garlic paste, coriander powder, and garam masala. Let it sit for 30 minutes. 2. Pan-sear the marinated paneer until golden on all sides. Set aside. 3. Heat oil in a pan and sauté the chopped onion until translucent. Add ginger-garlic paste and green chilli, and cook briefly. 4. Add cardamom, cumin seeds, and the soaked cashews along with water. Cook for a few minutes, then blend into a smooth paste. 5. In the same pan, heat ghee and sauté the chopped methi leaves. Add the cashew paste and cook for a few minutes. 6. Add blanched peas and adjust the consistency with milk. Season with salt and pepper. 7. Bring the mixture to a gentle boil. Finish with fresh cream, a pinch of sugar, and crushed kasuri methi. 8. Serve the methi matar malai over white rice, topped with paneer. Garnish with fresh coriander. #methimatarmalai #indianrecipes #wintergreens #localproduce #winterveggies #peas #methi #matar