Methi Malai Paneer Recipe – by Suchita Tripathi
Methi Malai Paneer is a delicious recipe of Indian origin. It’s made with paneer (cottage cheese) and fenugreek leaves, which gives it its unique flavour. Methi means “fenugreek” in Hindi, and malai is cream. The recipe calls for the mixture to be cooked until the curry becomes thick and creamy. This dish can also be served as an appetizer or side dish at dinner parties, weddings, etc., but we like to do it as a main course with chapatis or naan bread! Create your new favourite dish today!
- Methi leaves(chopped)
- Mustard Oil (3-4 teaspoon)
- Cumin (1/2 T-spoon)
- Bay leaf(2)
- Onion (1 choped)
- Garlic & Ginger( paste 1T-spoon )
- Green chilli(1)
- Red chilli power (optional)
- Turmeric (1/2 T-spoon)
- Corinder power(1 T-spoon)
- Tomato( 1-paste)
- Garam masala(1 T-spoon)
- Fresh cream
- Milk(optional) or Water(as much requriment)
- Salt(as per test)
- Sugar(1/4 T-spoon)
- Asafoetida (1 pinch)
Steps to Cook – Methi Malai Paneer
Firstly take all chopped methi leaves and soaked in water for 10minute with salt(1/2 T-spoon); after that, squeeze them and saute for 2 minutes and keep them aside.
Take a big kadhai for making testy methi malai panner.
Add oil after heating oil, add cumin seed, Asafoetida, bay leaf, cloves, cardamom, chopped onion, Garlic & Ginger paste, coriander powder, salt, sauté for a minute.
Then add tomato paste sauté well till oil separates, then add methi, sugar, again sauté for a minute then add milk or water (both can use half-half)according to the consistency of your gravy.
After that, add fresh heavy cream for making testy methi malai paneer and mix well.
Then add panner cube as you want to be fried, or non-fried anyone you can add and mix well then adds garam masala and bowl for a minute then your testy methi malai panner is ready for your family I dam sour your kids will enjoy.
Benefits of Methi
Increases Breast Milk
Helps in Baby Delivery
Heart Problems and Blood Lipids
For Long and Lustrous Hair
Reduce Blemishes (Skin marks)