Methi Malai Paneer Recipe

Name: Methi Malai Paneer Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Fenugreek Leaf (1 cup Methi Leaves (Fenugreek Leaves) chopped); 100 g Paneer (100 grams Paneer (Homemade Cottage Cheese) diced); 1 tsp Kasuri Methi (1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); ½ cup Whole Milk (1/2 cup Milk); 2 tbsp Cream (2 tablespoon Fresh cream); 1 tbsp Butter (1 tablespoon Butter (Salted) or ghee/oil); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); 0 pieces Table Salt (Salt to taste); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); 2 pieces Yellow Onion (2 Onions sliced); 4 cloves Garlic (4 cloves Garlic); 2 pieces Tomato (2 Tomatoes); 2 pieces Green Chili (2 Green Chillies); 10 pieces Cashew (10 Cashew nuts soaked in water)

Methi Malai Paneer Recipe - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Fenugreek Leaf1 cup · 1 cup Methi Leaves (Fenugreek Leaves) chopped
Paneer100 g · 100 grams Paneer (Homemade Cottage Cheese) diced
Kasuri Methi1 tsp · 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
Whole Milk½ cup · 1/2 cup Milk
Cream2 tbsp · 2 tablespoon Fresh cream
Butter1 tbsp · 1 tablespoon Butter (Salted) or ghee/oil
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Table Salt0 pieces · Salt to taste
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Yellow Onion2 pieces · 2 Onions sliced
Garlic4 cloves · 4 cloves Garlic
Tomato2 pieces · 2 Tomatoes
Green Chili2 pieces · 2 Green Chillies
Cashew10 pieces · 10 Cashew nuts soaked in water

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Steps

1To begin making the Methi Malai Paneer Recipe, soak cashews in warm water for 15 to 20 minutes. Keep it aside.
2Heat oil in a heavy bottomed pan. Add fenugreek leaves with little salt and cook till the raw smell evaporates.
3To the same heavy bottomed pan, add 1 teaspoon of oil and add sliced onion, ginger, garlic and green chillies. Saute till raw smell goes.
4Add diced tomatoes and salt. Saute till tomatoes are mushy.
5Once onion tomato mixture has cooled, grind it very smooth along with soaked cashews. Our masala for methi malai paneer is ready.
6Add remaining oil in a heavy bottomed pan. Add bay leaf, cumin seeds and let it cook for about 15 seconds.
7After 15 seconds, add ground onion tomato paste and cook for about 2 to 4 minutes.
8Add turmeric powder, red chilli powder, coriander powder, kasuri methi and salt. Saute well.
9Add sauteed methi leaves, diced paneer, milk and required water to get the desired consistency.
10Mix everything well and keep it covered. Stir in between.
11When the curry is boiling well, add malai and garam masala powder and let it cook for another 1 minute. Mix Methi Malai Paneer and switch off.
12Serve Methi Malai Paneer Recipe along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weekday meal.