Methi Malai Paneer
Methi Malai Paneer is a creamy Indian curry made with paneer, fenugreek leaves, and spices cooked in a rich cream sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (cut into cubes) | 500 | Grams |
| Fresh Fenugreek Leaves (washed and chopped) | 2 | Bunch |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Whole Milk Cream (fresh) | 200 | Milliliters |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Water | 250 | Milliliters |
Instructions
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for a minute.
- Add tomato puree and cook until the oil separates.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add chopped fenugreek leaves and cook for 2-3 minutes.
- Add paneer cubes and mix gently.
- Pour in water and bring to a boil. Simmer for 5 minutes.
- Add cream and garam masala. Stir well and cook for another 2 minutes.
- Serve hot with naan or rice.
Prep
- Soak fenugreek leaves in water for 30 minutes to reduce bitterness.
Kitchen equipment
Blender For Pureeing Tomatoes