Methi Malai Paneer Recipe
Methi Malai Paneer is a creamy, sweet and rich gravy based paneer recipe. A paste of tomato, onion, cashewnuts and spices adds the perfect balance of creaminess and sweetness in this recipe.
Ingredients
- 2 Cups Fenugreek Leaves/ Methi, Chopped
- 2 Cups Cottage Cheese/ Paneer, Diced
- 1/2 Cup Milk
- 1/2 Cup Fresh Cream
- 2 Green Cardamoms
- 1 Bay Leaf
- 1 Small Stick Cinnamon
- 2 Cloves
- 1 Tsp. Red Chili Powder
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Coriander Powder
- Salt to Taste
- 1/2 Tsp. Garam Masala
- 2 Tbsp. Oil
- 1/2 Tsp. Sugar
For Tomato Onion Paste
- 1 Cup Onion, Chopped
- 1 Cup Tomatoes, Chopped
- 2 Tbsps. Cashewnuts/ Kaju, Broken
- 2 Tsps. Ginger, Grated
- 1 Tbsp. Garlic, Chopped
- 2 Green Chilies, Chopped
- 2 Tbsp. Oil
- 1 Tsp. Cumin Seeds
Instructions
How to make tomato onion paste
- Heat the oil in a non-stick pan, add the cumin seeds and saute few seconds.
- When they starts crackle, add the onions, ginger, garlic, green chilies and saute few minutes on medium flames for 2 minutes.
- Add tomatoes, cashewnuts and mix well, cook on a medium flame for 2 minutes, stir continuously.
- Keep aside to cool. Add in a mixer and blend it till smooth and keep aside.
How to make gravy
- Heat the oil in a non-stick pan, add cinnamon, cardamom, clove, bayleaf and saute on a medium flame for a few seconds.
- Add the fenugreek leaves and mix well. Saute on a medium flame for 2 minutes.
- Add turmeric powder, chili powder, coriander powder, garam masala and mix well.
- Add the tomato paste, mix well and cook on a medium flame for 5 minutes.
- Add milk, cream, sugar and mix well. Add 1/2 cup of water to adjust the consistency and mix well.
- Add Paneer and salt and mix well. Cook on medium flame for 2-3 minutes.
- Serve hot with tandori roti and lacchaa parathas.