Methi Malai Paneer Recipe
Methi Malai Paneer is a famous North Indian dish that is very common in restaurants, parties, and get-togethers. Serve it along with any Indian Breads.
Methi Malai Paneer Recipe is a famous North Indian dish that is very common in restaurants, parties, and get-togethers. It is a very tasty, aromatic yet easy to make recipe. Bursting with flavors of fresh methi leaves this creamy gravy tastes just awesome. This recipe will win everybody's heart at the dining table and we are sure you will make it again and again.
Did you know- Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products.100g of paneer yields about 18g of protein which is good for people who weight train as they need protein for muscle building and repair.
Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day.
If you like this recipe, you can also try other Paneer Recipes for your everyday Lunch or Dinner:
- 1 cup Methi Leaves (Fenugreek Leaves) , chopped
- 100 grams Paneer (Homemade Cottage Cheese) , diced
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 cup Milk
- 2 tablespoon Fresh cream
- 1 tablespoon Butter (Salted) , or ghee/oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- 1/2 teaspoon Garam masala powder For Masala to grind
- 2 Onions , sliced
- 4 cloves Garlic
- 2 Tomatoes
- 2 Green Chillies
- 10 Cashew nuts , soaked in water
How to make Methi Malai Paneer Recipe
To begin making the Methi Malai Paneer Recipe, soak cashews in warm water for 15 to 20 minutes. Keep it aside.
Heat oil in a heavy bottomed pan. Add fenugreek leaves with little salt and cook till the raw smell evaporates.
To the same heavy bottomed pan, add 1 teaspoon of oil and add sliced onion, ginger, garlic and green chillies. Saute till raw smell goes.
Add diced tomatoes and salt. Saute till tomatoes are mushy.
Once onion tomato mixture has cooled, grind it very smooth along with soaked cashews. Our masala for methi malai paneer is ready.
Add remaining oil in a heavy bottomed pan. Add bay leaf, cumin seeds and let it cook for about 15 seconds.
After 15 seconds, add ground onion tomato paste and cook for about 2 to 4 minutes.
Add turmeric powder, red chilli powder, coriander powder, kasuri methi and salt. Saute well.
Add sauteed methi leaves, diced paneer, milk and required water to get the desired consistency.
Mix everything well and keep it covered. Stir in between.
When 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.