Methi Malai Paneer

All of you must know how much I love paneer 😋 I recently came across this awesome Methi Malai paneer recipe by my friend Danika, who blogs at Dine with Danika. I have made methi chicken before, so I really wanted to try a variation with paneer. The recip is not very difficult and very very creamy! Both fresh and dry methi leaves lend a beautiful flavour to this dish. Soft paneer in this amazing gravy is a must try for all paneer lovers! Serve hot with ghee rice or chapatis!

Preparation time: 15 minutes| Cooking time: 30 minutes
Course: sides| Cuisine: Indian

Ingredients:

Fresh methi leaves- 1 bunch

Paneer- 200 gms (make bite size cubes)

Onion-1

Tomato pulp- 2 large (grind and make pulp)

Green chili-1 (slit length wise)

Ginger garlic paste- 1 tblsp

Kashmiri chili powder- 1 tblsp

Coriander powder- 2 tblsp

Turmeric powder- ¼ tsp

Garam masala- ¼ tsp

Salt- as needed

Sugar- ½ tsp

Milk- ¾ cup

Fresh cream- ¼ cup

Oil- 3 tblsp

Cumin seeds- 1 tsp

Bay leaf-1

Cloves-4

Cinnamon- 1 inch

Kasuri methi- 1 tsp

Water- ¼ cup, add as required.

Method:

1. Wash and clean methi leaves. Drain the water completely. Add ½ teaspoon of oil to a kadai and sauté the methi leaves for 10 minutes. Keep it aside.

2. Heat the rest of the oil. Add cumin seeds, bay leaf and cloves. Add onion, ginger garlic and green chili. Fry till raw smell goes away.

3. Then add chili powder, turmeric powder and coriander powder and saute for 5 minutes.

4. Now add the tomato pulp. Stir well and let it thicken. When it starts to release oil, add the sautéed methi leaves, sugar and salt. Stir for a minute.

5. Now add milk and fresh cream. Mix everything well.

6. Add water as required and let it boil for 5 minutes.

7. Now add the paneer cubes and give a gentle mix. Add garam masala and kasuri methi. Cover and cook for 2 minutes and switch off flame.

8. Serve it hot with ghee rice or chapathi.

Step by step pictures

heat 1/2 teaspoon oil and saute methi leaves.

keep aside

heat the rest of the oil. add cumin seeds, cloves

and bay leaf. add onion and ginger garlic paste

and slit green chili. fry till raw smell goes away.

add chili powder, coriander powder and turmeric powder.

fry for 5 minutes. then add tomato pulp.

fry till it thickens.

when oil starts to release, add the sauteed methi leaves,

salt and sugar. fry well for a minute

add the milk and fresh cream.

stir well.

add water as required. let it boil for 5 minutes.

add paneer cubes. mix gently.

finally add garam masala and kasuri methi.

cover and cook for 2 minutes.

switch off flame and serve hot with ghee rice or chapathi.

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