A delicious and creamy paneer dish blended with rich flavors of methi and basic spices. Perfect for the winter season.
Ingredients
For the tomato puree
- 4tomato
- 4green chilli
- 8clovegarlic
- 1tbspginger
- 8coriander stems
For the methi malai paneer
- 1cupmethi leaves
- 2tbspoil
- 1tbspoil
- 2tbspdesi ghee
- 1tspcumin seeds
- 1/2tspasafoetida
- 1cupdiced onion
- 1tspsalt
- 1/2tspred chilli powder
- 1tspturmeric powder
- 1tspcoriander powder
- 1tsproasted cumin seeds powder
- 1tspgaram masala
- 1cupwater
- 2tspkashmiri lal mirch
- 2tbspfresh cream
- 1tspsugar
- 1cupmilk
- 300gfresh paneer cubes
- 1tbspginger juliennes
- 1tbspchopped coriander leaves
How to make Methi Malai Paneer
Prepare the tomato puree
Grind tomatoes, green chillies, garlic, ginger, and coriander stems into a puree.
Cook the methi leaves
Take methi leaves, wash and chop them. Cook for 3-4 minutes on low to medium heat in oil.
Prepare the masala
Heat oil and desi ghee. Add cumin seeds, asafoetida, and diced onion. Cook for 3 minutes.
Add salt, red chilli powder, turmeric powder, coriander powder, roasted cumin seeds powder, and garam masala. Mix well and cook for a minute.
Add water and cook till the masala is soft and done.
Combine and cook
Add kashmiri lal mirch and the tomato puree. Cook further till the masala releases ghee.
Add fresh cream, cooked methi, and cook further for a minute on medium heat.
Add sugar and milk. Cook for 2 to 3 minutes.
Add fresh paneer cubes, ginger juliennes, and chopped coriander leaves. Cook for a minute.
Tips & Tricks
Ensure the masala is cooked well until it releases ghee for the best flavor.
Adjust the spice levels according to your taste preference.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000