Methi Malai Paneer
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
Indian
Methi Malai Paneer
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Methi Malai Paneer is a winter-special Indian curry made with fresh fenugreek leaves, paneer, and a creamy cashew-based sauce. Team it with Indian Roti or paratha for a hearty meal!
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Ingredients
- 250 gm paneer fresh Indian cottage cheese
- 1 cup methi leaves fresh
- 2 tablespoon cashews soaked
- 2 medium onions
- 2 cloves garlic
- 1 tablespoon fresh malai can use heavy cream
- 1 small green chili
- 1.5 tablespoon ghee
- 1 small dried red chili
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon amchur
- 1 teaspoon cumin seeds
- ½ teaspoon whole black pepper corns
- 1 small bay leaf
- 1 cup water adjust as per gravy
- salt as per taste
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Instructions
- Gather all the ingredients. While you sort, wash and chop methi leaves, you may soak cashews in warm water. Chop onions, and green chilies in small and grate garlic. Chop Paneer in cubes. Let the methi leaves drain excess water in a colander while you cook/ prep.
- In a heavy-bottomed wok or kadai, heat ghee. Add cumin, and dried red chili. After cumin splutters, add garlic, green chili, and onions. Cook till onions are transparent. Add soaked cashews. Cook for 2 minute on slow flame. Take out cashews and cooked onions and add them to a blender jar. Make sure to cool them off.Pls note, I have left some cooked onions in the wok as I like onions flavor a lot.
- Blend the cashew onions to a smooth gravy. Cook sorted washed methi leaves in the same wok that has cooked onions. Methi leaves will leave the water and slowly they will turn color from light to dark green. Once water is absorbed, add spices, cashew gravy, malai (cream) and add water. cook it on slow flame for 5 minutes.
- Add paneer cubes and salt and cook for 2 min on slow flame.
- The Methi Malai Paneer is ready. Serve it fresh with roti or paratha.
Notes
- Soak cashews as it helps in softening them
- You may sort the methi leaves a day before. Wrap them dry in a newspaper. Chop and wash just before using.
- Don’t skip ghee unless you are vegan.
- Add Salt and paneer at the last.
- Store it for 2-3 days in the refrigerator.
- If preparing ahead of time, make the gravy and add paneer cubes just before serving.
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