Malai Methi Paneer is one of my experimental dishes and as the name says it has Malai, Methi and Paneer. If you wish to have something light, tasty and good for health then this can be a go to recipe for tonight!
So give it a try and do let me know how it tasted.
- Preparation Time: 30 min
- Cooking Time: 30 min
- Serves 3 to 4
- Tbsp = Table Spoon
- Tsp = Tea Spoon
Malai or fresh cream- 50gm
Fenugreek leaves(Methi Patta)- 1/2 bowl
Paneer- 100gm, cut into medium size
Cashew (Kaju)- 4-5 pieces
Raisins(Kishmish)- 4 pieces
Ginger(Adrak)- 1 very small piece
Garlic(Lehsun)- 1 piece
Green Chilli- 1
Onion- 1 big
Tamato- 1 big
Cumin(Jeera)- 2 spoons
Cardamom(Chhoti Elaichi)- 1
Bay leaf(Tej Patta)- 1
Red Chilli(Khadi Lal Mirch)- 1
Garam Masala- 1/2 spoon
Turmeric powder(Haldi)- 1/2 spoon
Coriander Powder(Dhaniya)- 1 spoon
Chopped Coriander leaves(Dhaniya Patta)- 1/4 of a bowl
Firstly, take the cashews, raisins, cream, methi, ginger, 1/2 bay leaf add some water to grind into a smooth paste.
Put the diced paneer in a bowl of hot water with a pinch of salt.
Secondly, take the onion, tamato, green chilli, garlic, 1spoon of Cumin and grind them into a fine paste.
Thirdly, put the deep frying pan over the flame, add 2 spoons of oil to it followed by cumin, bay leaves, dried red chilli(broken into 2). When the cumin seeds start to crackle, add the tomato-onion paste to it.
Fry the paste until the oil is visible on the sides, then add garam masala, turmeric powder, coriander powder, salt and fry it over a medium flame for 5 minutes, add little water if needed.
Then add the cashew-methi paste to the pan mix well all the others and add water according to the amount of gravy you need.
Once this gravy gives a boil, add the paneer pieces and cover the lid for 10 minutes.
After opening the lid, garnish the curry with coriander leaves and serve with love…..your Malai Methi Paneer is ready to be served with your favorite choice of flat breads!
Love Paneer just like me…then do try my recipe for Paneer Do Pyaza!!