Methi Malai Paneer
Cottage Cheese or Paneer cooked in a Restaurant style creamy gravy infused with butter and fenugreek leaves. It is an ideal curry for parties and to be served with pulao or naan.
Servings 4
Ingredients
- 3 cups fenugreek leaves
- 200 grams cottage chopped cut into bite-size pieces
- 1 large onion roughly chopped
- 2 tablespoon roughly chopped garlic
- 2 tablespoon roughly chopped ginger
- 2 green chilies roughly chopped
- 1 large ripe tomato chopped
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder or as per taste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 1 teaspoon + 1 tablespoon Kasoori methi
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
- ¼ cup cream
- ¾ teaspoon salt or as per taste
- 4 tablespoon cooking oil or more
- ½ cup coriander leaves finely chopped
For Tadka:
- 3 tablespoon butter
- 2 tablespoons finely chopped garlic
- 1 tablespoon Kasoori methi
Instructions
Prepare methi leaves
- Take the bunch of fenugreek leaves and discard the stems as well as any bad leaves. Wash the leaves thoroughly to get rid of all the mud and impurities. Finely chop the leaves and set them aside.
Gravy
- Heat oil in a saucepan and add 1 teaspoon cumin seeds, roughly chopped garlic, ginger, green chilies, and onion. Saute for 2 minutes or till everything turns aromatic and lightly golden.
- Now add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and fry for a minute. Add chopped tomato and cook for a few minutes till the raw spice smell disappears. Remove the mixture from the saucepan, cool, and grind to a smooth paste along with some water.
- In the same saucepan, add more cooking oil and fry paneer cubes till golden on all sides. Remove and set aside.
- And in the same pan, fry the chopped fenugreek/methi leaves for 1 minute. Add the onion, tomato, and spice paste back to the saucepan and cook on low flame. Once it starts to boil, add ½ teaspoon garam masala powder, 1 teaspoon Kasoori methi, salt, lemon juice, and sugar. Cook on low flame until the oil is seen on the surface of the curry.
- Finally, add cream and fried paneer pieces and stir well. Cook for a minute and turn off the heat.
For Tadka
- Heat a small pan with butter. Once the butter is melted, add finely chopped garlic and fry till light brown and aromatic. Then add 1 tablespoon Kasoori methi and pour this tadka over the curry for a lovely glaze.
Garnish & Serve
- Drizzle chopped coriander leaves and serve hot with pulao or naan.
Notes
Most care should be taken while picking the leaves, as you will find some leaves with tiny webs or impurities and marks on them. These kinds of leaves have to be discarded along with the thick stems. The consistency of the curry can be adjusted by adding hot water. You can also add the cream according to your own preference, and if you prefer to have a low-calorie option, simply substitute the cream with milk.