How to make methi malai paneer | Recipe of methi malai paneer | Restaurant style methi malai paneer
Methi malai paneer is a replacement of green peas in the methi matar malai. This sis a thick creamy gravy with cottage cheese and methi leaves. Though it is recommended to use fresh methi leaves but you can also use dried ones or frozen ones after dipping them in water. The gravy is slightly sweet and yellowish in texture . You can enjoy this with garlic naan or roti.
This recipe is a good replacement for feeding kids as they love paneer and this way they can eat fenugreek leaves also.
Prep Time | 25 minute |
Cook Time | 30 minute |
Servings |
people
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Ingredients
To make the masala paste
- 1/2 tsp oil
- 1/2 tsp jeera/ cumin seeds
- 1/2 inch ginger
- 4-5 garlic cloves
- 1 cup onion
- 1.5 cups tomatoes
- 8-10 cashews
Other ingredients to make the veggie
- 1 tbsp oil
- 200 gram panner (8-10 paneer cubes)
- 1 cup freshly chopped fenugreek leaves / methi leaves
- 1/2 tsp haldi or turmeric powder
- 1/2 tsp red chilly powder
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp Sugar
- 1/2 cup water
- 1/4 cup fresh cream/ malai
- salt (to taste)
Ingredients
To make the masala paste
Other ingredients to make the veggie
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Instructions
To make the masala paste
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Add 1 tsp of oil in a kadhai.
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Add cumin seeds and wait for 30 seconds till the seeds splutter.
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Next add the garlic and ginger and saute well for 1 minute.
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Next add the roughly chopped onions and saute well till they become slightly red.
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Next add the roughly chopped tomatoes.
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Saute for 2-3 minutes and cool down the mixture.
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After cooling down , grind the onion and tomato paste with cashews added to it in the grinder.
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Take a kadhai or a pan and add 1 tbsp of oil. To it add freshly chopped meethi leaves.
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Saute for 5 minutes and add turmeric powder, red chilly powder, coriander powder and salt.
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Now add the grounded paste and saute for 3-4 minutes.
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Add 1/2 cup water to the kadhai and sugar and 1/4 cup cream.
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Simmer it on low flame for 7-8 minutes and finally add the panner cubes to it.
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Lastly add garam masala and garnish it with 2-3 coriander leaves.
Some tips and tricks
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Add the garam masala in the end to prevent the veggie from turning black.
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To remove the bitterness of the methi leaves, sprinke some salt over it and let the methi leaves rest for 15 minutes. Now squeeze the water from your palms to remove the bitterness of the leaves.
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Use a cream which is chilled in refrigerator. Do not use warm or thin cream/ malai