Methi Malai Paneer: An unusual combination of fenugreek leaves, paneer, and cream simmered in an onion-tomato-cashew base. In this recipe, I'm making use of dried fenugreek leaves as I had them in excess. I do not make restaurant-style gravies often, so I had these Kasuri methi leaves in my pantry. I came across this recipe in the local newspaper, so I wanted to give it a try. Since I didn't have fresh methi leaves in hand I came up with the idea of using dry methi leaves in the pantry. The recipe was a super-duper hit with my children even my eldest son who tries to avoid anything that has methi enjoyed the gravy very much.
What you need:
Veggies:
Onion - Bellary onions are used. Shallots not to be used.
Tomato - Do not use country variety tomatoes. Select big ripe ones.
Methi leaves: I'm using Everest Kasuri methi. Any other brand can be used. Fresh methi leaves can also be used.
Spices: Ginger, garlic, green chillies, cinnamon, clove, elaichi, bay leaves are used.
Spice powders: Coriander powder, Kashmiri red chilli powder, garam masala, kitchen king masala are used.
Diary:
Paneer: I'm using store-bought paneer. Homemade paneer can also be used.
Cream: I'm using Amul fresh cream. Any brand can be used.
Curd: Homemade curd is used. Store-bought curd or Greek yoghurt can also be used.
White Butter is used.
Cashew nuts, jaggery powder are used.
Method:
Grind onion, tomatoes, spices, cashews.
Temper with whole spices.
Cook the mixture with spice powders added.
Add yoghurt, paneer and dried leaves.
Pressure cook for 2 whistles.
Add the cream and simmer.
Storage:
Stays good for a day in the refrigerator:
Reheat:
Accompaniment:
Roti, chapathi, kulcha, naan, jeera rice, cashew pulao, ghee rice.
Variations:
Add 1 handful of frozen peas or fresh green peas along with paneer.
Paneer can also be Tawa - roasted or deep-fried and added.
Substitutions:
Fresh methi leaves can replace the dried ones. Use a bunch of cleaned and chopped methi leaves in the recipe.
Normal jeera can be used instead of shah jeera.
Vegan:
Use coconut oil, coconut cream and coconut curd in the place of dairy.
Use tofu instead of paneer.
Use cashew cream and cashew curd instead of dairy.
Pre-Preparation:
Keep the paneer in hot water till use.
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Equipment used: Blender, 2l pressure cooker/pan.
Recipe:
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| Methi Malai Paneer |
Total time taken: 30 minutes
No. of servings: 4
1 cup = 240 ml
A medium-size normal spoon is used. A measuring spoon is not used.
Ingredients with measurements:
Paneer - 200gm
Dried fenugreek leaves - 1/4 cup
Curd - 1/4 cup
Cream - 1/4 cup
Salt - to taste
Jaggery - 1/2 tsp
To grind:
Onions - 1 large or 1.5 medium
Tomatoes - 1 large or 2 medium
Ginger - 1"
Garlic - 5 cloves
Green chilli - 1
Cashewnuts - 2 tbsp
Spice powders:
Coriander powder - 1/2 tsp
Kashmiri Red chilli powder - 3/4 tsp
Garam masala - 1/2 tsp
Kitchen king masala - 1/2 tsp
Tempering:
Butter - 3 tsp
Cinnamon - 1
Elaichi -1
Clove - 1
Bay leaf - 1
Shah jeera - 1/2 tsp.
Directions:
1. Make a paste with given under ' To grind'
2. Heat butter in the pan, add the 'Tempering' ingredients.
3. Add the paste.
4. Add all the 'Spice powders'.
5. Saute for 2 minutes.
6. Rub methi leaves between your hands and add to the sauteed mixture.
7. Add curd, paneer ( add peas at this stage if using).
8. Give a stir, Pressure cook for 2 whistles.
9. Allow the pressure to settle on its own.
10. Open the lid, add jaggery, cream.
11. Simmer for 1 minute.
12. Garnish with grated paneer.
Kadai/handi method:
1. Make a paste with given under ' To grind'
2. Heat butter in the pan, add the 'Tempering' ingredients.
3. Saute fresh fenugreek leaves (if using) till it shrinks in volume. Otherwise, skip this step.
3.1 Add the paste.
4. Cook till the paste starts leaving oil on the sides.
5. Add spice powders.
6. Saute till the raw smell disappears. Add 2 or 3 tbsp of water to prevent the masala from sticking to the bottom.
7. Add curd and paneer and Kasuri methi.
8. Cook for 2 minutes.
9. Add jaggery, cream.
10. Simmer for a minute.
11. Garnish with grated paneer.
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