Methi malai paneer recipe with step-by-step photographs – Sharing yet another restaurant type scrumptious recipe of methi malai paneer. It’s a creamy, mildly candy gravy with hints of bitterness from fenugreek leaves. Serve it with roti, paratha, naan or with steamed rice for a wealthy and scrumptious meal.
About Methi Malai Paneer
Methi malai paneer actually interprets to fenugreek, cream, Indian cottage cheese a.ok.a paneer. Although, the English translation is simply too plain and doesn’t do justice to the precise dish.
Nevertheless, the Hindi phrases methi malai paneer are apt for this dish. Say methi and any Indian will know what it tastes like. So is the case with malai and paneer. Lastly what one expects of this dish is what one will get.
The gravy or curry is creamy, gentle and flippantly candy. there’s a trace of bitterness coming from the fenugreek leaves with out getting overpowering. The smooth paneer cubes deliver a variety of texture to the in any other case clean gravy.
Methi or recent fenugreek leaves are sometimes cooked at dwelling. Normally I find yourself making the quite simple and homely Aloo Methi Recipe. Wealthy curried dishes with methi like Methi Matar Malai or Methi Paneer or methi malai paneer, I solely cook dinner on some weekends or once we wish to have some particular restaurant type meals at dwelling.
I often keep away from ordering meals from eating places or takeaways and attempt to cook dinner restaurant-style recipes at dwelling. Since by now I’ve received sufficient expertise in cooking, I do put together a neat restaurant type meals at dwelling.
The recipe of this methi malai paneer is roughly tailored from the methi matar malai recipe I make. The recipe makes use of recent fenugreek leaves and I do recommend so as to add them. However in case you are not capable of get them, then substitute with dry fenugreek leaves or kasuri methi (proportions talked about within the recipe card on the finish of the publish).
The methi leaves that we get right here, is just not very bitter. So I simply add them on to the dish. However in case you get very bitter methi leaves, then comply with the tip talked about under.
Tip to scale back bitterness in fenugreek leaves
Chop the methi leaves. Sprinkle some salt on them. Combine properly and permit the combination to take a seat at room temperature for 15 to twenty minutes. Then squeeze the methi leaves along with your arms after which add within the recipe. This fashion a lot bitterness may be faraway from methi leaves.
Earlier than you proceed with the recipe, pluck methi leaves. rinse them properly in water after which finely chop them. Normally I get one or two bunches from the market. Pluck the leaves and preserve them in an hermetic field within the fridge. The leaves keep good for about 10 days. Then I simply rinse them, chop them and add to the dish. Its less difficult this manner and takes much less time to make any dish with methi.
Methi malai paneer is nice for youths who refuse to eat greens like methi. Finest served with flatbreads like naan, paratha or rotis. Additionally goes very properly with flavored rice like cumin rice, veg pulao or Kashmiri rice.
Step-by-Step Information
The way to make Methi Malai Paneer
Making masala paste
1. In a pan or kadai warmth 1 tablespoon oil. You should utilize any impartial flavored oil.
2. Add ½ teaspoon cumin seeds.
3. Stir and saute until the cumin seeds change colour and splutter on a low warmth.
4. Now add 1.5 cups chopped onions.
5. Stir very properly and saute them on a low to medium warmth stirring usually.
6. Saute until they change into mild brown.
7. Then add 2 teaspoons chopped ginger, 1 teaspoon chopped garlic, 1 teaspoon chopped inexperienced chilies and 10 to 12 cashews (chopped).
Saute stirring usually for about 10 to fifteen seconds or until the uncooked aroma of ginger and garlic goes away.
8. Now add ¼ cup chopped tomatoes.
9. Stir properly to mix.
10. Saute the tomatoes until they soften on a medium-low warmth. Stir usually.
11. When this onion-tomato combination cools down, add it to a grinder or blender jar.
12. Add about ¼ to ⅓ cup water and grind or mix to a high-quality clean paste. Preserve apart.
Making methi malai paneer gravy
13. In the identical pan, now add 2 tablespoons of oil. Add 1 cup tightly packed finely chopped methi leaves.
Substitute 2 tablespoons of dry fenugreek leaves or kasoori methi for recent ones. If utilizing kasuri methi, then simply saute them for just a few seconds within the oil and proceed to step 15.
14. Stir and saute the methi leaves until they wilt on a low to medium warmth.
15. Decrease the warmth after which add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri pink chili powder and ½ teaspoon coriander powder.
16. Combine and stir the spice powders with the sauteed methi leaves.
17. Now add the bottom paste that we had ready earlier.
18. Stir and blend very properly.
19. On a low warmth saute all the combination for 7 to eight minutes. Carry on stirring in order that the masala doesn’t follow the pan.
20. Whenever you see some oil releasing from the perimeters, then add ¾ to 1 cup water.
21. Stir and blend once more very properly.
22. Now add salt as per style.
23. On a low to medium warmth simmer the gravy for 3 to 4 minutes.
24. Now add ¼ cup cream. You’ll be able to add mild or low fats cream. Stir the cream very properly with the remainder of the methi masala gravy.
If utilizing whipping cream or heavy cream then add 2 tablespoons.
25. Add paneer cubes and ½ teaspoon garam masala powder. Swap off the warmth.
26. Now add ¼ to ½ teaspoon sugar. Add sugar as per style.
27. Combine very properly. Verify the style and add extra salt, sugar if wanted.
28. Serve methi malai paneer garnished with some grated paneer accompanied with tandoori rotis or naan or chapatis or paratha. This creamy gravy additionally goes properly with rice varieties like cumin rice or saffron rice or Kashmiri pulao.
For finest style have the curry sizzling. On reheating the paneer cubes could change into chewy or rubbery and gained’t style so good.
Few extra curry recipes for you!
When you have made this recipe, please you’ll want to charge it within the recipe card under. Sign Up for my e-newsletter or you’ll be able to comply with me on Youtube, Instagram, Facebook, Pinterest or Twitter for extra vegetarian inspirations.
Methi Malai Paneer
Methi malai paneer is a creamy, mildly candy gravy with hints of bitterness from methi leaves. It’s made with Indian cottage cheese a.ok.a paneer, fenugreek leaves, cream in a flavorful onion tomato curry base.
Prep Time 25 minutes
Cook dinner Time 25 minutes
Whole Time 50 minutes
Forestall your display from going darkish whereas making the recipe
making masala paste
In a pan or kadai warmth oil. Add cumin seeds.
Stir and saute until the cumin seeds change colour and splutter on low warmth.
Now add chopped onions.
Stir very properly and saute them on a low to medium warmth until they change into mild brown stirring usually.
Then add chopped ginger, chopped garlic, chopped inexperienced chilies and chopped cashews. Saute for 10 to fifteen seconds or until the uncooked aroma of ginger and garlic goes away.
Add chopped tomatoes. Combine properly and saute the tomatoes until they soften on medium-low warmth stirring usually. Swap off the warmth as soon as the tomatoes soften. Set the pan apart.
When this onion-tomato combination cools down, add it in a grinder or blender jar. Add about ¼ to ⅓ cup water and grind or mix to a high-quality clean paste. Preserve apart.
making methi malai paneer
In the identical pan, now add 2 tablespoons of oil.
Add 1 cup tightly packed finely chopped methi leaves. Stir and saute the methi leaves until they wilt and soften on low warmth.
Subsequent add turmeric powder, Kashmiri pink chili powder and coriander powder.
Combine and stir the spice powders with the sauteed methi leaves.
Now add the bottom onion tomato paste ready earlier. Stir and blend very properly.
On a low warmth saute all the combination for 7 to eight minutes. Carry on stirring in order that the masala doesn’t follow the pan.
Whenever you see some oil releasing from the perimeters, then add ¾ to 1 cup water.
Stir once more very properly. Now add salt as per style.
On a low to medium warmth simmer the gravy for 3 to 4 minutes.
Now add ¼ cup mild or low fats cream. As an alternative of sunshine cream you’ll be able to add 2 tablespoons of whipping cream or heavy cream.
Stir the cream very properly with the remainder of the gravy.
Add paneer cubes and garam masala powder. Swap off the warmth.
Now add ¼ to ½ teaspoon sugar. Add sugar as required.
Combine very properly. Verify the style of gravy and add salt or sugar if wanted.
Serve methi malai paneer garnished with some grated paneer with tandoori rotis, naan or chapatis or paratha. This creamy gravy additionally goes properly with jeera rice, saffron rice or Kashmiri rice.
- Use selfmade smooth paneer for finest outcomes. For frozen paneer comply with the package deal directions to defrost the paneer.
- Solely use the leaves and never the stems of fenugreek.
- This recipe can’t be scaled due to its complexity.
- As an alternative of cashews you’ll be able to add almonds.
Diet Info
Methi Malai Paneer
Quantity Per Serving
Energy 348 Energy from Fats 252
% Each day Worth*
Fats 28g43%
Saturated Fats 10g63%
Ldl cholesterol 43mg14%
Sodium 645mg28%
Potassium 126mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 290IU6%
Vitamin C 6.5mg8%
Calcium 487mg49%
Iron 1.8mg10%
* P.c Each day Values are based mostly on a 2000 calorie weight loss program.
This Methi Malai Paneer publish from the weblog archives first revealed in April 2015 has been republished and up to date on 12 January 2022.
Source link
