Name: Methi Malai Paneer recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: To soak the fenugreek leaves:; 1 bunch methi leaves / fenugreek leaves washed and finely chopped; ¾ tsp Salt; 1 Cup water; For the gravy:; 3 tbsp oil; 1 tsp cumin seeds; 1 bay leaf; 4 cloves; 2 pods green cardamom; 1 inch cinnamon stick; 1 tbsp ginger-garlic paste; ½ tsp kashmiri red chili powder; 1 green chili slit length wise; 1 tsp Coriander powder; ¼ tsp turmeric powder; 2 tomatoes pureed; 1 tsp sugar; 3/4 cup Milk; 1 onion blended finely; Salt to taste; 1/2 cup fresh cooking creme; 400 grams cubed paneer/cottage cheese; 1 teaspoon garam masala powder; Water as needed; 2 tablespoon of finely chopped coriander leaves

Ingredients Serving: 4

To soak the fenugreek leaves:
1 bunch methi leaves / fenugreek leaves washed and finely chopped
¾ tsp Salt
1 Cup water
For the gravy:
3 tbsp oil
1 tsp cumin seeds
1 bay leaf
4 cloves
2 pods green cardamom
1 inch cinnamon stick
1 tbsp ginger-garlic paste
½ tsp kashmiri red chili powder
1 green chili slit length wise
1 tsp Coriander powder
¼ tsp turmeric powder
2 tomatoes pureed
1 tsp sugar
3/4 cup Milk
1 onion blended finely
Salt to taste
1/2 cup fresh cooking creme
400 grams cubed paneer/cottage cheese
1 teaspoon garam masala powder
Water as needed
2 tablespoon of finely chopped coriander leaves

Instructions

In a large bowl take finely chopped methi leaves. make sure to use only leaves and discard the roots and stem of fenugreek leaves
furthermore, add salt and water.
soak the leaves for atleast 15 minutes. this helps to remove the bitterness
squeeze off the methi completely and saute the squeezed methi for 2 minutes using 1 tablespoon oil till they shrink in size.
furthermore, in the same kadai, heat the remaining oil
heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute for 2-3 minutes
additionally, add ginger garlic paste, green chili and onions. sauté till raw smell is no longer there
now add spice powder like chili powder, turmeric and coriander powder. sauté on Low heat for another 5 minutes
also add tomato pulp and mix till it thickens and the spices starts to release the oil
now add sauted methi leaves prepared
additionally add sugar and salt to balance the bitterness of methi.
saute for a minute and add the milk
sauté for a while on Low heat and then add the creme
add water as required to adjust the desired consistency.
now add the paneer cubes and garam masala powder and mix well
let the gravy thicken to the desired consistency by simmering on Low heat covered
take off heat and garnish with coriander leaves
serve hot with Indian flat breads or rice and daal

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