Methi Malai Paneer
This Methi Malai Paneer is a creamy and flavorful dish that brings the unique bitterness of fenugreek together with rich and spicy gravy. Perfect for a comforting meal with family and friends.
1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Nutrients: Fenugreek and paneer provide a good dose of vitamins and minerals, including iron and calcium.
Supports Digestion: Fenugreek aids in digestion and can help soothe the stomach.
Boosts Immunity: The spices used, like turmeric and ginger, have anti-inflammatory properties that support overall health.
Improves Skin Health: The vitamin C in tomatoes and the antioxidants in fenugreek can help improve skin health.
Strengthens Bones: Paneer is a great source of calcium, which is essential for bone health.
250 kcal
in 191g
Protein:
12g
Fats:
18g
Carbs:
12g
Cholesterol:
50mg
Sodium, Na:
400mg
Potassium, K:
350mg
Methi Malai Paneer is a delightful North Indian dish that combines the unique flavor of fenugreek leaves with the richness of paneer in a creamy, spiced sauce. This recipe is perfect for special occasions or a comforting meal, offering a delicious blend of flavors and textures.
Ingredients
4
1 Bunch Fenugreek Leaves
Salt | नमक as per taste
4 pieces Tomatoes | टमाटर
1 inch Ginger | अदरक
10 pieces Cloves garlic | लेहसुन
Coriander stems | धनिया के डंठल as per choice
1 piece Green chilli | हरी मिर्च
1 teaspoon Deggi red chilli powder | देगी लाल मिर्च पाउडर
1 teaspoon Oil | तेल
2 tbsp Ghee | घी
1 teaspoon Cumin seeds | जीरा
3 pieces Onions | प्याज़
1 tablespoon Garlic | लेहसुन
1 piece Green chilli | हरी मिर्च
quarter teaspoon Turmeric powder | हल्दी पाउडर
2 tsp Deggi red chilli powder | देगी लाल मिर्च पाउडर
quarter teaspoon Garam masala | गरम मसाला
2 tsp Coriander powder | धनिया पाउडर
Hot water | गरम पानी as per needed
1 tablespoon Ghee | घी
half teaspoon Asafoetida | हींग
half teaspoon Sugar | शक्कर
400 grams Paneer | पनीर
4 tbsp Fresh cream | फ्रेश क्रीम
1 inch Ginger | अदरक
1 pinch Garam masala | गरम मसाला
Tips
Use fresh paneer for best results. If using store-bought paneer, soak it in warm water before adding to the gravy.
Directions
Clean and wash the fenugreek bunch thoroughly.
Soak the fenugreek leaves in water with a pinch of salt. Let them rest while you prepare the rest of the dish.
In a blender, combine the tomatoes, ginger, garlic, coriander stems, green chilli, and deggi red chilli powder. Blend into a fine puree and set aside.
Heat oil and ghee in a kadhai or stock pot over high flame.
Add cumin seeds and let them crackle.
Add the sliced onions and cook until golden brown.
Incorporate chopped garlic and green chilli, stirring for 1-2 minutes.
Lower the flame and add turmeric powder, deggi red chilli powder, garam masala, and coriander powder along with a splash of hot water.
Stir well and cook until the oil separates from the masala.
Add the prepared tomato puree and salt to taste.Cook on high flame until the oil separates from the gravy, about 12-15 minutes. Add hot water if the masala becomes too dry.
Squeeze excess water from the soaked fenugreek leaves and chop them roughly.
Heat ghee in a pan and add asafoetida, followed by the chopped fenugreek.
Stir and cook on high flame for 2-3 minutes.
Add the sautéed fenugreek to the gravy, along with sugar. Stir well and cook for 8-10 minutes.
Add paneer cubes, fresh cream, julienned ginger, garam masala, and chopped fresh coriander. Stir and cook for an additional 2-3 minutes.
Taste and adjust the salt as needed.
Your Methi Malai Paneer is ready to be served with naan, roti, or rice.
Notes
This dish can be a part of a balanced diet but should be consumed in moderation due to its creamy content, especially if you're watching your calorie intake.
People with high cholesterol or those trying to lose weight may want to adjust the amount of ghee and cream used.
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