Methi Malai Paneer Recipe | How to Make Methi Malai Paneer

Recipe for methi malai paneer with images showing each step Providing a second wonderful methi malai paneer recipe from a restaurant. It has traces of fenugreek leaf bitterness and is a creamy, subtly sweet sauce. For a filling and delectable lunch, serve it with steaming rice, roti, paratha, or naan.

Fenugreek, cream, and Indian cottage cheese, also known as paneer, are the ingredients that make up methi malai paneer. However, the English translation is overly straightforward and does not do the original dish justice.

Methi malai paneer, however, is a more appropriate Hindi term for this meal. Any Indian will recognise methi by its flavour. The same is true for paneer and malai. Finally, one receives what they anticipate from this dish.

The curry or gravy is mild, creamy, and barely sweet. The fenugreek leaves have a little bitter flavour without being overbearing. The smooth gravy is further enhanced by the texture provided by the tender paneer cubes.
Cooking methi or fresh fenugreek leaves at home is common. Typically, I end up cooking the incredibly easy and straightforward Aloo Methi Recipe. I only make rich curries using methi on the weekends or when we want to enjoy restaurant-quality meals at home, such as methi matar malai, methi paneer, or methi malai paneer.

I attempt to prepare restaurant-style meals at home instead of ordering takeout or dining out. Since I now have sufficient cooking experience, I do make tasty, restaurant-style food at home.

This methi malai paneer’s recipe is largely derived from the methi matar malai I cook. Fresh fenugreek leaves are used in the recipe, and I do advise adding them. But if you can’t get them, use dry fenugreek leaves or kasuri methi as a replacement.

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Methi Malai Paneer Recipe | What is the Recipe of Methi Malai Paneer

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 2 Medium Sized Onions finely chopped
• 2 Medium Sized Tomatoes finely chopped
• 250 Gram Paneer , cut in cubes
• 1 Cup Methi Leaves
• 2 Green Chillies paste
• 1 inch Ginger paste
• 7-8 Cashews , soaked in water
• 4-5 Almonds , soaked in water
• 1/4 Cup Whipping Cream
• 1 Jeera
• 1 tbsp Red Chilli Powder
• 1/2 tbsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1/2 tbsp Garam Masala
• Salt as per taste
• 1/2 tbsp Sugar , optional

Instructions

1. Heat oil in a pan and add Jeera in it. Roast them for a few seconds till they start to crackle.

2.  Add chopped onions to the pan and saute for a couple minutes.

3. Also add a paste of Ginger and Green Chillies.

4.  Fry the mixture till it turns golden brown in color.

5.  Add finely chopped tomatoes to the pan.

6. Cook the mixture till the raw aroma of tomatoes goes away.

7. Soak cashews and almonds in warm water for around 20 minutes. Then grind them to a smooth paste and add them to the gravy.

8. After the gravy is cooked, let it first cool down and then make a fine smooth paste of it in a blender.

9.  In the same pan as earlier, add Fenugreek Leaves (Methi) and fry them for a minute.

10. Add the gravy paste to the pan and mix it well with the Fenugreek Leaves.

11.  Add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala, Salt and Sugar to the gravy and mix well.

12.  Now add whipping cream to the gravy. You can also add some water to adjust the consistency of the gravy.

13.  When the gravy is done, add Paneer cubes and let them cook for 3-4 minutes till they become soft.

14. Methi Malai Paneer is ready. Garnish with Coriander Leaves and Paneer gratings and serve it hot with any Indian Bread or Rice.