To achieve a creamy and rich texture in your Malai Matar Paneer, use a combination of milk and fresh cream. The milk adds a smooth base, while the cream enhances the richness. You can also adjust the amount of cream based on your preference.

Malai Matar Paneer pairs wonderfully with naan, roti, or steamed basmati rice. You can also serve it with a side of cucumber raita or a simple salad to balance the richness of the dish.

Yes! To make a vegan version of Malai Matar Paneer, substitute paneer with tofu or a plant-based cheese. Use coconut milk or almond milk instead of regular milk, and skip the cream or use a vegan cream alternative.

Store leftover Malai Matar Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to maintain the creamy consistency.

If you don't have kasuri methi (dried fenugreek leaves), you can substitute it with a small amount of fresh fenugreek leaves or simply omit it. Alternatively, a pinch of dried oregano can add a different flavor profile, though it won't replicate the exact taste.