Methi Malai Paneer Recipe
Methi Malai Paneer Recipe: As a housewife and food critic, I have always been in love with rich and creamy Indian cuisine. One dish that has always stolen my heart is Methi Malai Paneer. The aroma of the dish wafts through my kitchen, filling it with the warm and inviting scent of spices, herbs, and creamy milk. The first bite of this dish is always a delightful experience, as the flavors of methi (fenugreek leaves), malai (cream), and paneer (cottage cheese) dance on my taste buds. The creamy sauce, studded with tender chunks of paneer, pairs perfectly with soft and fluffy naan or roti.
What is Methi Malai Paneer?
Methi Malai Paneer is a popular North Indian dish that features the perfect blend of creamy and tangy flavors. The dish is made by sautéing a mixture of spices, onions, garlic, ginger, and methi leaves in ghee or oil. This mixture is then combined with a rich and creamy sauce made from malai and cashews. Finally, cubes of paneer are added to the mixture and simmered until the flavors are well combined. The end result is a delicious and comforting dish that is perfect for any occasion.
Variations of Methi Malai Paneer
- Methi Paneer Butter Masala: This variation is made by adding more butter to the dish, giving it a richer and creamier flavor.
- Kadhai Methi Malai Paneer: This variation features a spicy and tangy sauce made from a mixture of kadhai spices, onion, and tomato.
- Methi Malai Paneer Tikka: This dish features marinated paneer cubes that are grilled or baked until they are crispy and golden. The grilled paneer is then added to a creamy sauce made from methi and malai.
Nutrition in Methi Malai Paneer
Methi Malai Paneer is a rich and flavorful dish that is also relatively healthy. Paneer is a good source of protein, calcium, and other essential nutrients, while the methi leaves provide a variety of vitamins and minerals. The cream used in the dish is high in fat, but it also provides a rich and creamy flavor that is hard to resist. When enjoyed in moderation, Methi Malai Paneer can be a nutritious and delicious addition to any diet.
Step by Step Methi Malai Paneer Recipe
Methi Malai Paneer Recipe
Ingredients
For Masala Paste
- 2 onions
- 1 to Tomato
- 1 inch ginger
- 6 garlic
- 2 green chillies
- 10 cashew
- ½ tsp Cumin (Jeera)
- 1 tbsp oil
Other Ingredients
- 200 grams paneer / cottage cheese
- 40 grams kasuri methi / dry fenugreek leaves
- ¼ tsp turmeric powder
- ½ tsp Red Chilli Powder
- ½ tsp coriander powder
- ½ tsp garam masala
- 1 cup water
- ¼ cup cream
- 2 tbsp oil
- 1 tsp salt
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Pluck fenugreek leaves and discard stalks. Wash them very well in running water. Finely chop them and sprinkle 1 tsp of salt over it and mix well.
- Let methi leaves rest for 20 minutes in a Bowl, so that methi leaves will release their water with the salt. This process helps in reducing the bitterness of methi leaves.
- Squeeze out all water from fenugreek leaves and keep aside.
- Wash and finely chop onion, tomato, ginger, garlic, green chillies and cashews.
- Cut paneer into cubes.
Cooking
- Heat 1 tbsp oil in a Kadai or Cookpot. Add cumin seeds and let them splutter.
- Now add chopped ginger and garlic. Let the raw aroma of garlic goes away. Then, add chopped onions. Stir very well and saute them on a low to medium flame till they become light brown.
- Now, add chopped green chilies and cashews.
- Add chopped tomatoes. Stir well and saute the tomatoes till they soften.
- When this onion-tomato mixture cools down, add it in a grinder jar. Add about ¼ to ½ cup water and grind to a smooth paste. Keep aside.
- Now, add ½ tbsp oil in a Pan. Add chopped fenugreek leaves into it and cook them properly.
- Next add turmeric powder, red chili powder and coriander powder. Mix and stir them with the sautéed methi leaves.
- Now add the prepared onion tomato paste. Stir very well.
- On a low flame saute the entire mixture for 7 to 8 minutes. Keep on stirring so that the masala does not stick to the pan.
- When masala starts releasing oil, then add 1 cup water and salt.
- Mix very well and let it simmer on a low to medium flame for 4-5 minutes.
- Now add cream. Mix the cream very well with the rest of the methi masala gravy.
- Add paneer cubes and garam masala powder.
- Simmer on a low flame for 2 minutes till everything tangle each other very well.
- Serve hot Methi Malai Paneer with tandoori rotis, naan or chapatis. This creamy gravy also goes well with jeera rice, saffron rice or kashmiri rice.
Equipment Used for This Recipe
Notes & Tips
- If fresh Fenugreek leaves are not available? You can use then, 2 tbsp dry kasoori methi alternate to fresh fenugreek leaves.
- Spices: You can always adjust spices and salt as per your taste.
- Fresh cream: You can choose whipped cream or fresh malai also to add in this Methi Malai Paneer Recipe.
- Red Chilli Powder: I always recommend to choose Kashmiri red chilli powder or degi mirch for best red color of the gravy. Do not use any food color.
- Ginger & Garlic: If you are out of fresh ginger and garlic or in hurry, can also choose ginger garlic paste.
- Paneer: If you wish, can saute paneer in oil before adding it to the gravy.
- Cashews: Cashews give richness to the gravy. However, this step is completely optional.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Methi Malai Paneer Recipe
What makes Methi Malai Paneer unique?
Methi Malai Paneer is unique because of its distinct blend of flavors, textures and aromas. The smooth and creamy gravy of fenugreek leaves and spices combined with the soft and juicy paneer, gives this dish a rich, delicate flavor. The aroma of sautéed fenugreek leaves and fresh cream is simply mouth-watering, making this dish irresistible.
What are the main ingredients in Methi Malai Paneer?
The main ingredients in Methi Malai Paneer are fenugreek leaves (methi), paneer (Indian cheese), cream, tomatoes, cashews, and a blend of spices like coriander powder, garam masala, and cumin powder. These ingredients work together to create a delicious, rich and creamy gravy that perfectly compliments the soft and juicy paneer cubes.
How to store Methi Malai Paneer?
Methi Malai Paneer can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave or heat it up on the stove. If the gravy has thickened, you can add a little water to bring it back to its desired consistency.
Can Methi Malai Paneer be made without cream?
Yes, Methi Malai Paneer can be made without cream. To make it healthier, you can use yogurt or coconut milk instead of cream. The taste and texture may be slightly different, but the dish will still be delicious and flavorful.
Can Methi Malai Paneer be made vegan?
Yes, Methi Malai Paneer can be made vegan. To make it vegan, you can use vegan paneer or tofu, and substitute the cream with a plant-based cream or coconut milk.
What are some recommended side dishes for Methi Malai Paneer?
Methi Malai Paneer pairs well with a variety of sides like jeera rice, roti, naan, or paratha. Some other recommended side dishes include vegetable biryani, veg pulao, or a simple salad. The creamy, rich gravy of Methi Malai Paneer is sure to be a hit with any side dish.
How to add extra flavor to Methi Malai Paneer?
You can add extra flavor to Methi Malai Paneer by using fresh fenugreek leaves, adding more spices, or using aromatic ingredients like kasoori methi (dried fenugreek leaves). You can also use ghee instead of oil to add depth of flavor, or add a splash of lemon juice at the end of cooking for a burst of tanginess.
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