New Delhi: Methi Malai Paneer is a famous North Indian dish that is very common in restaurants, parties, and get-togethers. Serve it along with any Indian Bread.
INGREDIENTS
To Soak Methi Leaves:
- 1 bunch of 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/jeera
- 1 bay leaf / Indian tej patta
- 4 cloves / lavang
- 2 pods cardamom / elachi
- 1-inch cinnamon stick / dalchini
- 1 tbsp ginger-garlic paste
- ½ tsp Kashmiri red chilli powder / lal mirch powder
- 1 green chilli (slit length-wise)
- 1 tsp coriander powder/dhania powder
- ¼ tsp turmeric / Haldi
- 1 cup tomato pulp/puree of 2 large tomatoes
- 1 tsp sugar
- ¾ cup milk
- salt to taste
- ¼ cup malai / fresh cream
- ¼ cup water (add as required)
- 11 cubes paneer/cottage cheese
- ¼ tsp garam masala powder
INSTRUCTIONS
- Firstly heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute.
- Additionally, add ginger garlic paste, green chili and onions. saute.
- Now add spice powder like chilli powder, turmeric and coriander powder. saute.
- Also add tomato pulp and saute till it thickens.
- Also saute till the masala start to release oil.
- Now add sauted methi leaves.
- Additionally add sugar and salt.
- Saute for a minute.
- Now add milk, cream and water.
- Also add paneer cubes and give a gentle mix.
- Additionally add garam masala.
- Cover and simmer for 2 minutes.
- Finally, serve methi malai paneer with chapathi or paratha.
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