Methi Malai Paneer

Methi Malai Paneer:

Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas.

Ingredients:

• Chopped onions – 2 cups


• Puree from 2 big roma tomatoes


• Fresh methi leaves (Fresh fenugreek leaves) – 3 cups


• Fried paneer – 1 cup (8 oz or 200 gram)


• Oil – 2 tbsp


• Ghee (clarified butter) – 1 tbsp


• Garlic cloves – 3


• A pinch of asafoetida


• Turmeric powder – 1/2 tsp


• Chili powder – 1 tbsp


• Kasoori methi (dried fenugreek leaves) – 3 tbsp


• Chicken masala or Chicken curry masala – 3 tsp (I used Shakthi masala, any brand would be fine.)


• Amchur powder – 1/2 tsp


• Unsalted Cashew nut – 2 tbsp


• Unsalted Almonds – 2 tbsp


• Milk – 3 to 4 tbsp


• Heavy cream – 1/2 cup


• Salt to taste


• Coriander leaves for garnishing

Method of Preparation:

1. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.


2. Add onions and a little salt and saute until onions are soft and cooked.


3. Soak cashew and almonds in milk for 10 minutes and grind it to a paste.


4. Now add the tomato puree, turmeric powder, chili powder, chicken masala. If you do not have chicken masala, you may substitute it with kitchen king masala.


5. Cook for a minute and add 2 tbsp of kasoori methi by crushing it between your palms. Let it cook for 3 to 4 minutes over medium heat.


6. Add a little water and cook for another 5 minutes.


7. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 minutes.


8. Add 1 tbsp of kasoori methi and fried paneer.


9. Add some water and let it cook for 3 to 4 minutes. Garnish with chopped coriander leaves.


10. Serve hot with Roti or Pulao.

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