Methi Malai Paneer
Methi Malai Paneer might be just the side dish you are searching for. This recipe makes 2 servings with 207 calories, 3g of protein, and 18g of fat each. For $1.25 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Spice Up the Curry requires red chili powder, cloves, cinnamon stick, and garam masala. 76 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. If you like this recipe, you might also like recipes such as Methi Matar Malai | How to make methi malai matar, methi matar malai , how to make methi matar malai, and malai paneer , how to make malai paneer | paneer s.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
Almonds - 5
Bay leaf - 1
Cashew nuts - 5
Green chili - 1, slit
Cinnamon stick - ½ inch piece
Cloves - 2
Coriander powder - 1 teaspoon
Fenugreek leaves (methi leaves) - 1 cup, plucked, measured, washed and then chopped
Garam masala - ¼ teaspoon
Garlic - 1 clove, chopped
Ginger - inch piece, chopped
Heavy whipping cream - ¼ cup (if using malai then use 2 tablespoons as malai is thick and rich compared to heavy whipping cream)
Kasoori methi (dried fenugreek leaves) - 1 teaspoon, crushed
Oil - 2 tablespoons
Onion - 1 medium or 1 cup, sliced
Paneer - 200 grams or 7 oz, cut lengthwise or cubes
Red chili powder - 1 ½ teaspoon
Salt - to taste
Turmeric powder - ¼ teaspoon
Water - ¾ cup
Warm water - 3-4 tablespoons
Water - ½ cup or as required
Equipment:
sauce pan
frying pan
stove
Cooking instruction summary:
Soak almonds and cashews in warm water for 10-15 minutes. Meantime prep all the ingredients.After that make smooth paste out of it. If you want you can peel the almonds.In a sauce pan, take onion paste ingredients (onion, ginger, garlic, green chili and water). Turn the heat on medium heat. Let it simmer for 15-20 minutes or till onions turn soft.Let it cool down a bit. Then make smooth puree out of it. If there is too much water then you can drain some out.Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick and cloves. Saute for a minute, you will get nice aroma of spices.Then mix in prepared onion paste, sprinkle some salt. Cook it till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.Add red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.Add chopped methi leaves. Mix well and cook for a minute.Add water. Let it simmer for 3-4 minutes, so methi leaves get cooked.Stir in prepared cashew-almond paste. bring to a simmer.Add garam masala and crushed kasoori methi. Mix well.Mix in paneer pieces. let it simmer for 2-3 minutes. Add more water if needed to get your liking gravy consistency.Lastly add heavy cream.Mix, let it come to a simmer and then turn off the stove heat. It is ready to serve.
Step by step:
1. Soak almonds and cashews in warm water for 10-15 minutes. Meantime prep all the ingredients.After that make smooth paste out of it. If you want you can peel the almonds.In a sauce pan, take onion paste ingredients (onion, ginger, garlic, green chili and water). Turn the heat on medium heat.
2. Let it simmer for 15-20 minutes or till onions turn soft.
3. Let it cool down a bit. Then make smooth puree out of it. If there is too much water then you can drain some out.Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick and cloves.
4. Saute for a minute, you will get nice aroma of spices.Then mix in prepared onion paste, sprinkle some salt. Cook it till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.
5. Add red chili powder, turmeric powder and coriander powder.
6. Mix well and cook for a minute.
7. Add chopped methi leaves.
8. Mix well and cook for a minute.
9. Add water.
10. Let it simmer for 3-4 minutes, so methi leaves get cooked.Stir in prepared cashew-almond paste. bring to a simmer.
11. Add garam masala and crushed kasoori methi.
12. Mix well.
13. Mix in paneer pieces. let it simmer for 2-3 minutes.
14. Add more water if needed to get your liking gravy consistency.Lastly add heavy cream.
15. Mix, let it come to a simmer and then turn off the stove heat. It is ready to serve.
Nutrition Information:
covered percent of daily need
