by maria 8 Comments
Methi malai paneer is a healthy blend of cottage cheese, dried fenugreek leaves, cream and spices.Methi Malai Paneer goes well with naan, roti and even rice. This dish is creamy, delicious and could be made easily if you have sudden guests at home. Since this dish has paneer (cottage cheese) even kids would love them.
Mostly dry fenugreek leaves (kasuri methi) goes in makingMethi Malai Paneer. However if you don’t have kasuri methi then add some fresh fenugreek leaves. I have also added some nut paste which is optional. Some also add tomatoes or tomato puree in methi malai paneer recipe. However I haven’t added tomatoes hence it’s optional.
Fresh cream goes in this dish. If you are a vegan then make a cashew- almond paste instead of adding cream. Methi malai paneer is not so spicy so alter the spices as you desire. Also instead of adding paneer you could add tofu, fried potatoes, mushroom etc for a vegan version. My non veg friends could add fried boneless chicken instead of paneer.
This recipe ofMethi Malai Paneer is easy and could be made quickly. Just club some jeera (cumin) rice, pulao or rotis. Your meal is ready. In fact you could also pack these for lunch and meal box your family would relish if they are fond of paneer.
I have tried methi matar malai and paneer malai currywhich tastes equally good. You could check some other north indian food on my blog like achari jheenga, kadai paneer recipe, aloo paratha, rajma masala and sukhi urad dal.
Let’s make Methi Malai Paneer step by step:
1. Firstly chop paneer into squares or cubes. Shallow fry them for 2 mins and place aside.
2. Take oil on a pan and place on low heat. Add the ginger-garlic paste .
3. Saute until the raw smell disappears.
4. Add the grounded white paste. Stir well and saute the paste for 2- 3 min son low heat.
5. Mix garam masala powder, roasted cumin powder, sugar and red chili powder.
6. Combine and cook for 2 mins.
7. Now add the shallow fried paneer. Stir gently and simmer for 2 mins.
8. Crush the kasuri methi with your palm and add. Lastly add fresh cream, amchur powder, few coriander leaves and salt.
9. Switch off the gas, taste and alter spices if required. Serve methi palai paneer hot with rice or roti.
Methi Malai Paneer recipe below:
Methi Malai Paneer Recipe
Recipe Type: Main
Cuisine: Indian
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 4
Methi malai paneer is a healthy blend of cottage cheese, dried fenugreek leaves, cream and spices. Methi Malai Paneer goes well with naan, roti and even rice.
Ingredients
- 250 gms cottage cheese (paneer) i used organic paneer
- 2 tbsp butter / white butter / oil / ghee
- 2 t/s ginger-garlic paste
- 3/4 th t/s red chili powder
- 2 t/s garam masala powder
- 1 t/s roasted cumin seed powder
- a pinch of dry mango powder (optional)
- 1 t/s sugar
- 2 tbsp dry feungreek leaves (kasuri methi)
- 150 ml fresh cream
- few coriander leaves
- few ginger julienne for garnish (optional)
- salt as required
- [b]For paste: Ground the paste until smooth and keep aside[/b]
- 1 tbsp poppy seed
- 1 tbsp melon seed
- 1 green chili
- 1 small onion chopped
- 8-10 almond
- 8-10 cashewnut
- 4 tbsp milk or water
Instructions
- Firstly chop paneer into squares or cubes. Shallow fry them for 2 mins and place aside.
- Take oil on a pan and place on low heat. Add the ginger-garlic paste .
- Saute until the raw smell disappears.
- Add the grounded white paste. Stir well.
- Mix garam masala powder, roasted cumin powder, sugar and red chili powder.
- Combine and cook for 2 mins.
- Now add the shallow fried paneer. Stir gently.
- Crush the kasuri methi with your palm and add. Lastly add fresh cream, amchur powder, few coriander leaves and salt.
- Switch off the gas, taste and alter spices if required. Serve methi palai paneer hot with rice or roti.
Notes
1. If you are not using nuts then increase the quantity of poppy seed, melon seed by additional tbsp respectively.[br]2. If you don’t like spice then skip chilies, if you like spice then add more chilies.[br]3. If you are on a low fat diet then don’t use cream instead use almond-cashew paste.[br]4. Also instead of adding milk add water. Use oil instead of butter.[br]5. Frying paneer is optional but it becomes soft and tastes better post frying.[br]6. Also don’t overcook this dish as paneer tends to harden if over cooked.[br]7. You could use fresh fenugreek elaves (methi) instead of kasuri methi.[br]8. If you don’t eat ginger-garlic then just give tempering of caraway seed (shahi jeera) and asofoetida (hing).[br]9. If your gravy is thick then add some cream and milk to make it thin.
