A delicious and creamy paneer dish blended with rich flavors of methi and basic spices. Perfect for the winter season.
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Ingredients
For the tomato puree
tomato4
green chilli4
garlic8clove
ginger1tbsp
coriander stems8
For the methi malai paneer
methi leaves1cup
oil2tbsp- oil1tbsp
desi ghee2tbsp
cumin seeds1tsp
asafoetida1/2tsp
diced onion1cup
salt1tsp
red chilli powder1/2tsp
turmeric powder1tsp
coriander powder1tsp- roasted cumin seeds powder1tsp
garam masala1tsp
water1cup
kashmiri lal mirch2tsp
fresh cream2tbsp
sugar1tsp
milk1cup
fresh paneer cubes300g- ginger juliennes1tbsp
- chopped coriander leaves1tbsp
Nutrition (per serving)
Calories
365.0kcal (18.25%)
Protein
12.8g (25.5%)
Carbs
12.0g (4.36%)
Sugars
5.3g (10.5%)
Healthy Fat
13.8g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Methi Malai Paneer
Prepare the tomato puree
- Step 1
Grind tomatoes, green chillies, garlic, ginger, and coriander stems into a puree.
Cook the methi leaves
- Step 1
Take methi leaves, wash and chop them. Cook for 3-4 minutes on low to medium heat in oil.
Prepare the masala
- Step 1
Heat oil and desi ghee. Add cumin seeds, asafoetida, and diced onion. Cook for 3 minutes.
- Step 2
Add salt, red chilli powder, turmeric powder, coriander powder, roasted cumin seeds powder, and garam masala. Mix well and cook for a minute.
- Step 3
Add water and cook till the masala is soft and done.
Combine and cook
- Step 1
Add kashmiri lal mirch and the tomato puree. Cook further till the masala releases ghee.
- Step 2
Add fresh cream, cooked methi, and cook further for a minute on medium heat.
- Step 3
Add sugar and milk. Cook for 2 to 3 minutes.
- Step 4
Add fresh paneer cubes, ginger juliennes, and chopped coriander leaves. Cook for a minute.
Nutrition (per serving)
Nutrition (per serving)
Calories
365.0kcal (18.25%)
Protein
12.8g (25.5%)
Carbs
12.0g (4.36%)
Sugars
5.3g (10.5%)
Healthy Fat
13.8g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
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.
FAQS
How can I make Methi Malai Paneer vegan or dairy-free?
To make Methi Malai Paneer vegan, you can substitute the fresh paneer with tofu or a plant-based paneer alternative. Replace the fresh cream and milk with coconut cream or cashew cream for a rich, creamy texture without dairy.
What are some good side dishes to serve with Methi Malai Paneer?
Methi Malai Paneer pairs beautifully with naan, roti, or steamed basmati rice. You can also serve it with a side of cucumber raita or a simple salad to balance the richness of the dish.
How should I store leftover Methi Malai Paneer?
To store leftover Methi Malai Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Can I use frozen methi leaves for Methi Malai Paneer?
Yes, you can use frozen methi leaves in Methi Malai Paneer. Just thaw them and squeeze out excess water before adding them to the dish. This is a great time-saving option if fresh methi is not available.
What spices can I substitute in Methi Malai Paneer if I don't have all the ingredients?
If you don't have specific spices like garam masala or roasted cumin seeds powder, you can use a general curry powder or a combination of cumin and coriander powder. Adjust the quantities to taste, as these substitutions may alter the flavor slightly.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia