Methi Malai Paneer| creamy cottage cheese with fenugreek leaves | Methi paneer|step by step with photo

Methi Malai Paneer:

Methi Malai Paneer is a popular North Indian curry, as the name indicates that the fenugreek leaves and cottage cheese cooked together in a creamy gravy with Indian spices.
Creamy cottage cheese with fenugreek leaves is a delicious, aromatic and easy curry dish. In this curry, you achieve a perfect balance of the bitterness of methi, the creaminess of malai and the flavour of paneer come together make it an excellent curry.
You can enjoy this subzi with your favourite roti or pulao.

more recipes from this blog you might like please do check:

Dal Makhani
Khoya matar Makhana
Palak Paneer
Dal Fry

  methi malai paneerRecipe:

Prep time: 20 mins      Cook Time: 20 min    Serves: 4


Main Ingredient: Fenugreek leaves, cottage cheese and fresh cream
Recipe type: Curry and sabzi
Cuisine: Indian
Level of cooking: Medium
Author: Spicy Veg Recipes

Ingredients:

  • 100 gram chopped fenugreek  leaves
  • 250 gram Paneer (cottage cheese) cubes
  • 1 tablespoon oil
  • 1” stick cinnamon
  • 4 cardamoms
  • 4 clove
  • 1 bay leaf
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder, optional
  • 1 teaspoon coriander powder
  • 1/2 cup milk
  • 1/2 teaspoon sugar
  • 1/4 cup fresh cream
  • 1/2 tsp garam masala

For The Paste:

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 cup finely chopped onions
  • 2 teaspoon chopped ginger
  • 2 teaspoon chopped garlic
  • 1 teaspoon chopped green chillies
  • 1/2 cup chopped tomatoes
  • 2 tablespoons chopped cashew nuts

Preparation:

For Paste:

  • Heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  • Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2-3 minutes.
  • Add the tomatoes and cashew nuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Keep aside to cool slightly.
  • Once cooled blend it in a mixer till smooth, and Keep aside.

For fenugreek leaves:

  • First of all, wash the fenugreek leaves and chop them finely.
  • After that, sprinkle ½ teaspoon of salt in it, and keep aside for 15 minutes.
  • After 15 minutes, Squeeze out the water and discard it.
  • Keep the fenugreek leaves aside.

Method:

  1. Heat 1 tablespoon oil in a deep pan or kadhai, add cinnamon, cardamom, clove, bay leaf and sauté on a medium flame for few seconds.
  2. Add the fenugreek leaves, mix well and sauté on a medium flame for the 2-3 minute.
  3. Add the turmeric powder, chilli powder and coriander powder, mix well and sauté on a medium flame for few seconds.
  4. Now add the prepared cashew nut paste, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  5. Add the milk with ½ cup of water, salt and sugar, mix well and cook on a medium flame for another 5 minutes, while stirring occasionally.
  6. Add the paneer cubes, mix gently and cook on a medium flame for 2 minutes.
  7. Finally, add the fresh cream and garam masala, mix gently and cook on a medium flame for another 2 minute while stirring occasionally.
  8. methi malai paneer is ready to serve.
  9. serve hot with any kind of Indian flatbread.

Methi Malai Paneer recipe(step by step with photo):

Preparation:

 

  • Heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  • Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2-3 minutes.

  • Add the tomatoes and cashew nuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

  • Keep aside to cool slightly.

  • Once cooled blend it in a mixer till smooth, and Keep aside.

  • First of all, wash the fenugreek leaves and chop them finely.
  • After that, sprinkle ½ teaspoon of salt in it, and keep aside for 15 minutes.
  • After 15 minutes, Squeeze out the water and discard it.
  • Keep the fenugreek leaves aside.

Description:

  • Heat 1 tablespoon oil in a deep pan or kadhai, add cinnamon, cardamom, clove, bay leaf and sauté on a medium flame for few seconds.
  • Add the fenugreek leaves, mix well and sauté on a medium flame for the 2-3 minute.

  • Add the turmeric powder, chilli powder and coriander powder, mix well and sauté on a medium flame for few seconds.

  • Now add the prepared cashew nut paste, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  • Add the milk with ½ cup of water, salt and sugar, mix well and cook on a medium flame for another 5 minutes, while stirring occasionally.

  • Add the paneer cubes, mix it well and cook on a medium flame for another 2 minute while stirring occasionally.

  • Finally, add the fresh cream and garam masala, mix gently and cook on a medium flame for another 2-3  minute while stirring occasionally.

  • methi malai paneer is ready to serve.
  • serve hot with any kind of Indian flatbread.

nutrition factsEnjoy!

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