Sunday, 25 January 2015

Methi Malai Paneer



Methi or Fenugreek is a flavourful leafy veg which goes well with any veggies.
Methi Malai Paneer is a popular Punjabi dish which is very common in restaurants menu's but I love dhabha style which is more richer,rustic and full of flavours a with desi ghee or butter...yumm.This is my take on this classic dish.

Ingredients:
Methi/Fenugreek leaves-1 small bunch
Paneer-200gms
Fresh cream-4 Tbsp
Jeera/ Cumin seeds-1/2tsp
Turmeric-pinch
Oil/Butter-1Tbsp( I have used oil)+ extra oil for frying paneer
Salt to taste
Sugar-2tsp
Garam masala-1/2tsp

For Grinding:
Onion-1 medium
Green chillies-3-4(according to your taste)
Jeera-1tsp
Garlic-4 cloves
Ginger-1"piece
Cashewnuts powder-1Tbsp

Method:
1.Take quarter cup of cashew nuts and grind them into a fine powder,store it in air tight container.You can use this for thickening gravies.I am using only 1Tbsp of powder for this recipe.
2. Grind all the ingredients into fine paste adding little water at a time.
3.Clean methi by removing only the leaves and discard the stalk,Wash the methi leaves in water,drain and chop them roughly.
4.Heat tsp of  Oil in a pan,add jeera,when it begans to splutter,add turmeric and  chopped methi leaves fry until the rawness of the methi vanishes.
5.Meanwhile cut paneer into bite size pieces  and fry them  lightly with little oil  and keep it aside.
6.Add grinded paste to fried methi fry for 2-3minutes then add 1/2cup of water,salt to taste and sugar close the lid and cook for 5minutes.
7.Now add paneer pieces and garam masala, let it cook for 2 more minutes.
8.Reduce the flame and add cream simmer for minute and take out of the flame.
9.Methi Malai Paneer is ready to serve.you can serve hot with any kind of Indian breads.
Note:
1.For healthier option you can use milk instead of fresh cream.
2.If you are not a fan of paneer and for healthier option you can 
add fried potatoes or mushroom.
3.If you don't have fresh methi,instead use kasuri methi.
4. Basically It is a mild curry,if you are spice lover you can add more chillies for 
grinding or chillipowder while frying methi.
5.Don't over cook,this will hardens the paneer.


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