Methi Malai Paneer Recipe
Recipe type: Main
RecipeCuisine: Indian
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.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 250 gms cottage cheese (paneer) i used organic paneer
  • 2 tbsp butter / white butter / oil / ghee
  • 2 t/s ginger-garlic paste
  • ¾ 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
For paste: Ground the paste until smooth and keep aside
  • 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
How to make the recipe?
  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.
  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.
  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.
Notes
1. If you are not using nuts then increase the quantity of poppy seed, melon seed by additional tbsp respectively.
2. If you don't like spice then skip chilies, if you like spice then add more chilies.
3. If you are on a low fat diet then don't use cream instead use almond-cashew paste.
4. Also instead of adding milk add water. Use oil instead of butter.
5. Frying paneer is optional but it becomes soft and tastes better post frying.
6. Also don't overcook this dish as paneer tends to harden if over cooked.
7. You could use fresh fenugreek elaves (methi) instead of kasuri methi.
8. If you don't eat ginger-garlic then just give tempering of caraway seed (shahi jeera) and asofoetida (hing).
9. If your gravy is thick then add some cream and milk to make it thin.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/methi-malai-paneer/