Paneer Methi Malai is a rich dish with all the goddess of paneer and fresh fenugreek leaves. If you are looking for a restaurant style food at home, then this is the best paneer recipes to try out. This recipe goes well with chapatis. You can also enjoy it with ghee rice, jeera rice and peas pulao.
Paneer is excellent for bone heath as it is rich in calcium, magnesium, potassium and Vitamin B. In addition to it, is a rich source of protein. For vegetarians, paneer and soybean are the best options to get enough protein for their bodies.
Paneer Methi Malai can make a great side dish variant if you have some get together at home. Here goes the recipe.
How to sneak in nutrition
I have made use of home made paneer and fresh methi leaves to give a better taste. You can also make use of kassori methi. Fenugreek leaves improve digestive issues and cholesterol level. In addition to it, regular consumption of fenugreek leaves promote breastmilk and keeps the hair healthy. You can also add fresh peas if they are in season.
Ingredients
• 2 Cups Paneer
• 1 cup finely chopped Fresh Fenugreek leavesfresh
• 1 teaspoon Cumin seeds
• 2 Finely chopped large Onion
• 2 Chopped large Tomato
• 3 Slit Green chilly
• 3 teaspoon Ginger-garlic paste
• 2 Cloves
• 1 Bay leaves
• 1 Cardamom Green
• 8 Almonds
• 1 teaspoon Red chilly powder
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Fresh Cream
• Salt to taste
Method To Prepare Paneer Methi Malai
Take a wok and heat oil, add cumin seed allow it to splutter. Now add cloves, bay leaves and cardamon to it.
Add chopped onion and fry the onion for 2 minutes. Add chopped tomato and slit green chilly.
Add almonds, ginger garlic paste, and salt.
Cook for 5 minutes on medium flame or until the tomato turns mushy.Allow the mixture to cool, grind the mixture into a fine paste using a blender.
Take a wok and add 2 tablespoons of oil to it. Add finely chopped methi leaves and saute it for 2 minutes.
Add salt, turmeric powder and red chili powder to the methi leaves. Cook until the methi leaves are cooked completely. You can see the oil is separated from the leaves. At this point add onion tomato paste to the cooked leaves.
Cook it on a medium flame for 15 minutes, you will be able to see the oil separately. Add 1/2 cup of water and paneer to the gravy. Cook in low flame for 2-3 minutes.
Switch off the flame and add fresh cream to it.
Enjoy !
- • 2 Cups Paneer
- • 1 cup finely chopped Fresh Fenugreek leavesfresh
- • 1 teaspoon Cumin seeds
- • 2 Finely chopped large Onion
- • 2 Chopped large Tomato
- • 3 Slit Green chilly
- • 3 teaspoon Ginger-garlic paste
- • 2 Cloves
- • 1 Bay leaves
- • 1 Cardamom Green
- • 8 Almonds
- • 1 teaspoon Red chilly powder
- • ½ teaspoon Turmeric powder
- • 2 tablespoon Fresh Cream
- • Salt to taste
- Take a wok and heat oil, add cumin seed allow it to splutter. Now add cloves, bay leaves and cardamon to it.
- Add chopped onion and fry the onion for 2 minutes. Add chopped tomato and slit green chilly.
- Add almonds, ginger garlic paste, and salt.
- Cook for 5 minutes on medium flame or until the tomato turns mushy.Allow the mixture to cool, grind the mixture into a fine paste using a blender.
- Take a wok and add 2 tablespoons of oil to it. Add finely chopped methi leaves and saute it for 2 minutes.
- Add salt, turmeric powder and red chili powder to the methi leaves. Cook until the methi leaves are cooked completely. You can see the oil is separated from the leaves. At this point add onion tomato paste to the cooked leaves.
- Cook it on a medium flame for 15 minutes, you will be able to see the oil separately. Add ½ cup of water and paneer to the gravy. Cook in low flame for 2-3 minutes.
- Switch off the flame and add fresh cream to it.
- Enjoy !
