Looking and tasting like a Wow! The most important thing is it has no dry fruits, Yessss!! A very delicious, creamy Paneer blended with rich flavors of methi and basic spices. Do try this yummy version in this winter season and thank me later. Save for later use!
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Grind the tomatoes, green chillies, garlic, ginger, and coriander stems into a puree.
Take 1 cup of methi leaves, wash and chop them. Cook for 3-4 minutes on low to medium heat in 2 tbsp oil.
Heat 1 tbsp oil and 2 tbsp desi ghee in a pan. 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 1 cup of water and cook till the masala is soft and done.
Add Kashmiri lal mirch and the prepared tomato puree. Cook further till the masala releases ghee.
Add fresh cream/malai and the cooked methi. Cook 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.
Ensure the methi leaves are thoroughly washed to remove any bitterness.
Use fresh paneer for the best taste and texture.
Adjust the spices according to your preference for heat and flavor.
Cooking the masala till it releases ghee ensures a rich and flavorful base.
Can I use frozen methi leaves?
Yes, you can use frozen methi leaves if fresh ones are not available. Ensure they are thawed and drained before cooking.
Can I substitute fresh cream with something else?
You can use cashew paste or almond paste as a substitute for fresh cream, but this will change the flavor slightly.
How do I make this dish spicier?
Increase the quantity of red chilli powder or Kashmiri lal mirch to make the dish spicier.
Can I use store-bought tomato puree?
Yes, store-bought tomato puree can be used, but fresh puree gives a better taste and texture.
What can I serve with Methi Malai Paneer?
Serve it with naan, roti, or steamed rice for a complete meal.
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