Name: Methi Paneer Malai recipe by Saswati Hota at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 2 Medium Onions; 1 tbsp ginger and garlic paste; 1 big Tomato,chopped; 1 green chilli ,Chopped; 2 tbsp Cashewnuts ,soaked in water; 1/2 tsp cumin seeds; 2 cups chopped fresh Fenugreek or Methi; 250 gms Paneer , diced into 2 inch pieces; 1 tsp Coriander powder; 1 tsp garam masala powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/4 Cup fresh Cream, whisked; 1/2 tsp sugar; 1 tsp dry fenugreek, for garnish; Salt to taste; 1 cup hot water; 3 tbsp refine oil

ABOUT Methi Paneer Malai RECIPE

Methi Paneer Malai is actually adapted from the recipe Methi mutter malai,chunks of Paneer in a creamy fenugreek based Curry .Compliments well with Rotis,Parathas or Naan.Yummy is the word you would utter after a spoonful of this rich ,tasty combo.The garnish of fresh cream makes it tempting and gives a nice touch of subtelty to this delicious paneer dish.

Ingredients Serving: 4

2 Medium Onions
1 tbsp ginger and garlic paste
1 big Tomato,chopped
1 green chilli ,Chopped
2 tbsp Cashewnuts ,soaked in water
1/2 tsp cumin seeds
2 cups chopped fresh Fenugreek or Methi
250 gms Paneer , diced into 2 inch pieces
1 tsp Coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 Cup fresh Cream, whisked
1/2 tsp sugar
1 tsp dry fenugreek, for garnish
Salt to taste
1 cup hot water
3 tbsp refine oil

Instructions

Wash the fenugreek leaves,chop it and add 1/2 tsp salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
Now add the chopped tomato and saute till the masala starts leaving the sides of the pan.
Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
Add the ground masala paste,the coriander,turmeric and chilli powder to it and saute for 6-7 minutes till oil starts releasing.
Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes
Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
Serve hot with Rotis or Naan and enjoy the rich flavourful curry.

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