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Malai Methi Paneer

I normally use methi to make methi chappathi. This time I had some left over cream. I seldom buy cream (of course because of concern on calories). Initially I wanted to try out malai methi mutter. But my 2nd son hates Peas so decided to use Paneer instead. It tasted pretty good. This is a high calorie food due to nuts and Cream

Ingredients
Onions – 2 roughly chopped
Garlic – 5 pods
Ginger – 1 Inch
Green Chillies – 2
Tomatoes – 2 
Fresh methi leaves (Fresh fenugreek leaves) – 3 cups

Fried paneer – 1 cup (8 oz or 200 gram)

Oil – 2 tablespoon
Turmeric powder – 1/4 tsp
Chili powder – 1 teaspoon (adjust to the taste) 
Subji Masala –1 teaspoon (I used MDH. If you don’t hv you can use chicken masala or kitchen king)

Garam Masala – 1 teaspoon
Unsalted cashew nut – 1 tablespoon
Unsalted blanched almonds – 2 tablespoon
Cumin seeds – 1 teaspoon
Milk – 3 to 4 tablespoon (For soaking the nuts)
Heavy cream – 1/2 cup
Salt to taste
Coriander leaves for garnishing

Method:


Soak the nuts in milk and grind to smooth paste

Boil the tomatoes and remove the skin and make the paste

Heat the kada and add 1 teaspoon of oil and add onion, ginger and green chilles. Fry till onion is soft. Let it cool down. When it is cool down grind to a fine / corase paste (depends on your preference.. I did it as fine paste as my kids like it that way)
Heat the kada. Add rest of oil and add cumin seeds. When it start to crackle add grinded onion paste. Fry for a min. Add Tomato Paste. Fry for another 2 mins. Add all the masala powder. Cook it till raw smell from masala goes off (roughly about 4-5 mins). 

Add fresh methi and cook for another 3-4 mins or till the Methi leaves get cooked.

Now add salt, Paneer and cream. Cook for another 2 mins. Add nuts paste and water if required (to ur desired consistency). Cook for another 3-5 mins.

Decorate with coriander leaves. Switch it off and have it with rice, roti, puri, Naan.


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