Methi Malai Paneer | How to make Methi Malai Paneer

4.5 from 6 reviews
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By Amrita Iyer
Created on 25th Sep 2015
  • Methi Malai Paneer, How to make Methi Malai Paneer
Methi Malai Paneerby Amrita Iyer
  • Methi Malai Paneer | How to make Methi Malai Paneer (195 likes)

  • 6 reviews
    Rate It!
  • By Amrita Iyer
    Created on 25th Sep 2015

About Methi Malai Paneer

There are very less people who do not like Paneer. There is a subtle and rich taste for this lovely Indian cottage cheese that makes people go crazy for it. This curry comprises of blocks of Paneer and Fenugreek Leaves called Methi patta in Hindi in a lovely fusion. A tasty gravy and juicy blocks of Paneer make this recipe a hit with Indian breads like Roti,Phulka,Naan or Kulcha and also with plain rice or mild pulao like Cashewnut and Raisin,Jeera Rice or Kashmiri Pulao.

Methi Malai Paneer is a popular aromatic and delicious dish. You can try making this amazing Methi Malai Paneer in your kitchen. This recipe requires few minutes for preparation and 90 minutes to cook. The Methi Malai Paneer by Amrita Iyer has detailed steps with pictures so you can easily learn how to cook Methi Malai Paneer at home without any difficulty. Methi Malai Paneer is enjoyed by everyone and can be served on special occasions. The flavours of the Methi Malai Paneer would satiate your taste buds. You must try making Methi Malai Paneer this weekend. Share your Methi Malai Paneer cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Iyer for inputs. In case you have any queries for Methi Malai Paneer you can comment on the recipe page to connect with the Amrita Iyer. You can also rate the Methi Malai Paneer and give feedback.

  • Prep Time0mins
  • Cook Time90mins
  • Serves4People
Methi Malai Paneer

Ingredients to make Methi Malai Paneer

  • For the Masala Paste:
  • 3 - Onions (medium)
  • 2 - Tomatoes (small)
  • 2 tsp - Ginger-Garlic paste
  • 1 tsp - Green Chilli paste
  • 20 - Cashew nuts
  • 1 tsp - Cumin seeds (jeera)
  • 1 tbsp - Oil
  • Other Ingredients:
  • 400 gms - fresh Paneer (cut into cubes)
  • 1 1/2 cups fresh Fenugreek(Methi) leaves/3 tbsp Kasuri Methi
  • 1/2 tsp - Turmeric Powder (Haldi)
  • 1/2 tsp - Red Chili Powder
  • 1 tsp - Coriander Powder (Dhaniya)
  • 1 & 1/2 tsp - Garam Masala Powder
  • 1 cup - water
  • 1/4 cup & 1 tbsp - fresh cream
  • Salt to taste
  • 1 & 1/2 tsp - sugar
  • 2 tbsp - Oil

How to make Methi Malai Paneer

  1. Preparing the Fenugreek Leaves:The leaves are bitter and we first prepare them, that is take some of their bitterness out. For this rub the leaves with 2 tsp salt and leave for 30 minutes.
  2. This will take the water content plus some of the bitterness out of the leaves. Now wash the leaves under plenty of water till the salt content is all drained out. Chop the leaves finely and keep aside.
  3. The Masala paste: Heat the 1 tbsp Oil and add the cumin seeds. After they splutter, add the chopped Onions. Saute till a little brown. Add the Ginger-Garlic and Green Chili pastes and sauté till the moisture evaporates.
  4. If using whole Ginger and Garlic and Green Chilies sauté till they are cooked. Now add the Tomatoes and cook for 2-3 minutes and then add the Cashew nuts. Cook for 5-6 minutes more till the tomatoes soften and take off heat.
  5. Cool to room temperature. After cooling, transfer to a blender and adding 2-3 tbsp water, make a fine paste.
  6. Preparing the curry: Heat 2 tbsp Oil in a pan and add the prepared Fenugreek Leaves. Saute on medium heat till they wilt and cook. Now add the Turmeric, Red Chili and Coriander Powders and mix well.
  7. Cook covered for 2-3 minutes and then add the prepared paste. Mix very well to amalgamate and cook for 7-8 minutes till the oil floats on top.
  8. Add water and salt to taste and cook covered for 4-5 minutes. Now add the Paneer cubes and stir very gently to avoid breaking the Paneer. Cook for 3-4 minutes and add Garam Masala and sugar. Mix well and take off heat.
  9. Cover for at least 30 minutes before serving the Paneer to absorb all the flavours.
  10. Serve hot with any Indian bread or rice!

Reviews for Methi Malai Paneer (6)

Sunita Chhatriwala Sunita Chhatriwalaa day ago
Is me malai kaha daali hai
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Arokia Amalia year ago
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Radha Ontracka year ago
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Ruchika Chowdharya year ago
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Padma Ia year ago
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krishna va year ago
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