Bored of making the same old dishes with methi (Fenugreek) leaves?
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Try making my version of Methi Malai Paneer (Cottage Cheese).
It’s so yum that you will be licking your fingers till the end 😊
Recipe for Methi Malai Paneer
Preparation time: 15 minutes
Cooking time: 30 minutes
Total duration: 45 minutes
Ingredients:
- Paneer: 250 gms (diced)
- Onion: 2 medium size (finely chopped)
- Tomato: 3 medium size (finely chopped)
- Green chilli: 2 (chopped)
- Garlic: 5 cloves (chopped)
- Ginger: 1 piece (chopped)
- Fenugreek leaves: 1 cup (finely chopped)
- Cumin seeds: 1 tsp
- Oil: 2 tsp
- Milk: 1 cup
- Fresh cream: 3 tbsp
- Cashews: 7
- Turmeric: 1 tsp
- Kitchen king masala: 3 tsp
- Cinnamon: 2
- Salt: as per taste
Instructions:
- In a kadhai (saucepan), add oil. Once the oil gets hot, add the cumin seeds and cinnamon. After the cumin seeds sputter, add the chopped onion, garlic, ginger and green chilli.
- Cook until the onion turns golden. (Stir occasionally to ensure that the onion doesn’t burn)
- Add the chopped tomatoes, turmeric and kitchen king masala and cook until the tomatoes become soft. (You may sprinkle a little water so that it does not stick to the bottom)
- Switch off the gas and let the contents in the saucepan cool down completely.
- Transfer the contents into a mixer / blender. Add cashews and grind it to a fine paste. (You may add a little water so that it’s easy to grind)
- In the meantime, wash the Fenugreek leaves well and chop them finely. (Wash the leaves till the water is colorless and free of any dirt)
- Cook the fenugreek leaves in the same saucepan till the raw taste goes away. (Sprinkle a little water to help cook the leaves well)
- Add the onion-tomato paste into the saucepan, salt, and cook it for about 5 minutes. (After emptying the paste into the pan, pour a little water in the mixer and shake it well to empty out the contents completely)
- Add milk and fresh cream into the saucepan and keep stirring. Cook it well with rest of the contents till it comes to a boil.
- Cut cubes of paneer and put it into the pan. Cook for another 2 minutes on simmer and the switch off the gas.
- Garnish it with finely chopped coriander leaves and serve it hot with chapati.
Tips:
- Suggest to buy small size fenugreek leaves which are green and fresh as these are very tasty.
- While picking tomatoes go for the ones which are hard and firm from the outside. When you hold it, if they are too soft then it’s probably old and likely to get spoilt soon.
- Chop off both the end of the onion and then cut it into 2 halves as it’s easier to cut the onions this way.
- Inorder to remove the garlic peel easily suggest to either soak the garlic cloves in a bowl of water for 5 minutes or mash it.
- Add the paneer towards the end and cook it for not more than 5 minutes as otherwise it tends to get rubbery.
Bon Appetit!
