Methi Malai Paneer | Paneer Recipes | How to make methi malai paneer?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 1 Cup packed methi/fenugreek leaves
- ¼ Cup cream
- 1 Tsp butter
- 1 Tbsp oil
- 1 sliced big onion
- 2 grated cloves garlic
- 1" grated ginger
- 1 slit green chilli
- 2 chopped tomatoes
- 6-7 cashews
- 1 Tsp jeera
- ½ Tsp turmeric/haldi (optional)
- ¼ Tsp red chilli powder
- 1 Tsp dhania powder
- ½ Tsp garam masala
- ½ Tbsp kasuri methi
- Salt to taste
- 1¼ Cup water
- 150 Gm cubed paneer
- Soak cashews in water for half an hour
- In a pan, heat oil and butter, add jeera
- Once jeera splutter, add sliced onions and saute
- Throw in a slit green chilli and saute till onions turn soft
- Next add grated garlic and ginger. Saute till the raw smell disappears
- Add 2 finely chopped tomatoes and saute till tomatoes turn mushy and soft. Allow this mixture to cool
- Next add chopped methi leaves into the same pan and saute
- Meanwhile, take the tomato onion mixture into a blender, drain soaked cashews
- Grind with little water into a smooth paste
- After methi leaves wilt, add all masalas, turmeric, dhania powder, garam masala and red chilli powder. Mix well
- To this methi leaves mixture add tomato onion paste. Mix well
- Pour in water and adjust consistency
- Sprinkle salt to taste and bring it to a light boil
- Pour in cream and mix well to combine into a creamy gravy
- Drop in paneer pieces all over the gravy and simmer for a couple of minutes
- Lastly mix and sprinkle kasuri methi for final touch of aroma and the distinct restaurant style taste
- Serve hot with phulkas or rotis. Enjoy the creaminess!
Adding haldi is optional, it imparts a nice colour to the gravy
Use any kind of cream you have, single, double etc
Adding cashews can be optional but it does give nice body and thickness to the gravy
Recipe by Food Of Interest at https://foodofinterest.com/methi-malai-paneer/
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