Methi Malai Paneer Recipe
Methi Malai Paneer is a rich and creamy North Indian dish made with paneer cubes, fresh fenugreek leaves, and a luscious cream-based gravy. Perfect for enjoying with naan or rice.
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 300 gm paneer (cubed)
- 2 cups fresh methi (fenugreek leaves, washed and chopped)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 cup cream
- 1/4 cup cashew paste (optional)
- Salt to taste
- Fresh coriander for garnish
Instructions
Prepare the Methi:
- Blanch the chopped methi leaves in hot water for 2-3 minutes, then drain and set aside.
Cook the Masala:
- Heat oil or ghee in a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
- Add ginger-garlic paste and green chilies, and sauté for another 2 minutes until fragrant.
Add Spices and Methi:
- Add turmeric powder, coriander powder, cumin powder, and salt. Mix well.
- Add the blanched methi leaves and cook for 3-4 minutes until well combined.
Add Paneer and Cream:
- Add the paneer cubes to the skillet and gently mix.
- Stir in the cream (and cashew paste if using). Cook for 5 minutes on low heat, making sure not to boil.
Serve:
- Garnish with fresh coriander and serve hot with naan, roti, or jeera rice.
Notes
- Variation: You can add a handful of peas to the dish for added texture and sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a dollop of extra cream on top for a more luxurious presentation.
