1teaspoonchopped garlic cloves (कटा हुआ लहसुन का लौंग)
1teaspoonchopped green chili (कटा हुआ हरी मिर्च)
3tablespoonfinely chopped cashews (बारीक कटे हुए काजू)
½teaspooncumin seeds (जीरा)
Other Ingredients For Methi Malai Paneer
200 to 250gramsIndian cottage cheese (पनीर) - cut in cubes or squares
1cupfresh fenugreek leaves (मेथी का साग)tightly packed - or 2 tablespoon dry fenugreek leaves (कसूरी मेथी)
¼teaspoonturmeric powder (हल्दी पाउडर)
½teaspoonKashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
½teaspooncoriander powder (धनिया पाउडर)
½teaspoongaram masala powder (गरम मसाला पाउडर)
1cupwater (पानी)- approx
¼cupfresh cream (ताजा क्रीम)
½teaspoonsugar (चीनी)- approx
salt to taste (नमक स्वाद अनुसार)
Methi Malai Paneer Recipe
Preparing Masala Paste
Heat 1 tablespoon of oil in a pan or wok. When hot, add 1/2 teaspoon cumin seeds to it.
Stir and cook until the cumin seeds change color and start to crackle.
Now add 1.5 cups chopped onions and stir. Shake well and cook on low to medium heat. Cook till it becomes light brown.
Then, add 2 teaspoons chopped ginger, 1 teaspoon garlic, 1 teaspoon chopped green chilies, and 10 to 12 cashews (chopped).
Stir and cook until the raw smell of ginger and garlic disappears.
Now add 1/4 cup chopped tomatoes. Mix everything very well. Cook until tomatoes are soft. Then turn off the gas and take out this mixture in a cup with a wide mouth. Allow this mixture to cool to room temperature.
When the onion-tomato mixture has cooled down, put it in a grinder jar. Add 1/4 to 1/3 cup water and make a smooth paste and keep aside.
Making Methi Malai Paneer
Now add 2 tablespoons of oil to the same pan. Add 1 cup tightly chopped fenugreek leaves or 2 tablespoons dry fenugreek leaves (Kasoori Methi) to it.
If using Kasuri methi, fry them in oil for a few seconds. For fresh fenugreek, fry it on low to medium flame until they wilt. Remove and keep aside.
Reduce the heat and add 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1/2 tsp coriander powder.
Mix the spice powder well with roasted fenugreek leaves and add the previously prepared ground masala paste.
Shake vigorously to mix all the ingredients well.
Fry the entire mixture on low heat for 7 to 8 minutes. Stir continuously and cook so that the masala does not stick in the pan.
When you notice that the oil is seeping from the edges, add 3/4 to 1 cup of water.
Mix well once again and add salt as per taste.
Boil fenugreek spices on low to medium flame for 3 to 4 minutes.
Now add 1/4 cup fresh cream. You can use low-fat cream or whipping cream. Mix the cream well with fenugreek spice gravy.
Now add paneer pieces and 1/2 tsp garam masala powder to it.
To cure the bitterness of fenugreek, add 1/4 to 1/2 teaspoon of sugar to it. You can increase or decrease the amount of sugar as per your choice.
Simmer for 1 to 2 minutes or until the Paneer cubes get cooked.
Serve Methi Malai Paneer garnished with grated paneer with tandoori roti, naan, or chapati. This creamy gravy matches very well with cumin rice, saffron rice, and Kashmiri Pulao.
Methi Malai Paneer Restaurant Style by Punam Paul from https://punampaul.com/methi-malai-paneer-recipe/