Paneer, also known as Indian cottage cheese, and fresh fenugreek leaves, often known as methi, are the two ingredients that go into making the meal known as Methi Malai Paneer. In order to generate a wonderful flavor profile, the combination of the slightly bitter taste of methi and the richness of cream is absolutely necessary.
Due to the fact that this dish is generally served with Indian bread such as roti, naan, or paratha, it is a well-liked option for both regular meals and meals that are reserved for special occasions.
Ingredients
For Soaking Methi Leaves
- 1 bunch methi leaves (fenugreek leaves), washed and finely chopped
- ¾ tsp salt
- 1 cup water
For Methi Malai Paneer
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 4 cloves
- 2 cardamom pods
- 1 inch cinnamon stick
- 1 tbsp ginger-garlic paste
- ½ tsp Kashmiri red chili powder
- 1 green chili, slit lengthwise
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1 cup tomato pulp (puree of 2 large tomatoes)
- 1 tsp sugar
- ¾ cup milk
- Salt to taste
- ¼ cup fresh cream (malai)
- ¼ cup water (as required)
- 11 cubes paneer
- ¼ tsp garam masala powder
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Instructions
Put the methi leaves, salt, and water into a basin and mix them together. Soak the methi leaves. In order to lessen the bitterness, let it soak for around fifteen minutes, then drain and cut it.
Warm up the oil in a pan. Include the cinnamon stick, bay leaf, cloves, cardamom, and cumin seeds in the mixture. Cook for one minute, until the aroma is released. Incorporate green chile and ginger-garlic paste into the mixture. Continue to sauté until the odor of raw meat is gone.
Incorporate turmeric, coriander powder, and Kashmiri red chili powder into the mixture. Give it a good stir. Once the mixture has begun to thicken and the oil has begun to separate, pour in the tomato pulp and continue to heat.
Add the sugar, salt, and chopped methi leaves that have been soaked and chopped. Keep sautéing for one more minute. The milk, cream, and water should be added gradually. Combine the paneer cubes in a gentle manner.
Once the garam masala has been sprinkled, cover the pan. Allow it to simmer for around two minutes. In the event that you so wish, garnish with more cream, and serve hot with chapathi, paratha, or rice dishes.
Nutrition
- Calories: Approximately 300
- Protein: 12 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 2 g
Tips
Whenever possible, soak the methi leaves to reduce the bitterness. In order to have the nicest texture, use fresh paneer. Before beginning the cooking process, pre-soak the frozen food in warm water for half an hour.
Personal preference should be taken into account when determining the amount of cream to use; if the methi is extremely bitter, additional cream may be used. If you want to make the dish more delicious, you may make it Methi Malai Matar Paneer by adding green peas.