Methi Malai Paneer Restaurant Style Recipe
North Indian Curry
Methi Malai Paneer curry is a rich, slightly spicy and creamy dish with a little bit of bitterness from the fenugreek (methi) leaves. The gravy is high in protein since it is cooked with paneer. Methi malai paneer can be combined with any indian bread, nan, roti, chapati and steamed rice.
2 Cloves of Chopped Garlic
1 Inch of Chopped Ginger
1 and 1/2 Cup of Water
2 Medium Sized Sliced Red Onions
2 Slit Green Chilli
8 to 10 Almonds
8 to 10 Cashew Nuts
6 to 8 Tbsps Warm Water
400 grams of Paneer (Cut into Cubes)
2 Bay Leaves
2 Tsp Coriander Powder
1 Inch Cinnamon Stick
4 Tbsp Oil
3 Tsp Red Chilli Powder
Salt To Taste
1/2 Tsp Turmeric Powder
1 Cup Water
1/2 Tsp Garam Masala
2 Cups of Fenugreek (Methi) Leaves
2 Tsp Kasuri Methi (Dried Fenugreek Leaves)
2 Tbsp Malai or 1/2 Cup of Heavy Whipping Cream
For Onion Paste
For Cashew Almond Paste
For Methi Malai Paneer Gravy
Procedure To Make Onion Paste
Take the ingredients of onion paste and heat on a medium flame.
Simmer for 15 to 20 minutes until the onions become soft.
Let the onions cool down and then make a smooth puree of them. If there is much water then you can drain some, before blending the onions into paste
Procedure To Make Cashew Almond Paste
In warm water soak cashews and almonds for 15 to 20 minutes.
Peel off the almonds skin (optional) and make a smooth paste out of the cashews, almonds.
Procedure To Prepare Methi malai Paneer Curry
On a medium flame, heat the oil in a pan and add the cinnamon stick, cloves, bay leaves. Saute them for a minute.
Add the onion paste and also salt to taste.
Cook the paste till the oil starts to leave the sides of the pan.
Now add the spice powders - turmeric powder, red chilli powder and coriander powder. Cook for a minute by mixing well.
Add the chopped fenugreek leaves and cook for a minute.
Add water and simmer for 4 minutes till the methi (fenugreek) leaves get cooked.
Add the cashew almond paste and cook in simmer.
Add the crushed kasuri methi and garam masala. Keep stirring and mix well.
Mix the paneer pieces and keep in sim for 3 minutes.
If you want the gravy to be of thin consistency then you can add more water according to your taste. If you want the gravy to be in a thick consistency then avoid adding water.
Now add the malai or heavy whipping cream.
Mix and let the gravy cook in sim. Turn off the flame.
* 1 Cup is equal to 240 ml.
If the methi leaves are bitter, follow the below steps to make reduce the bitterness
* Clean the methi leaves throughly and put them in a bowl.
* Sprinkle salt on the leaves and keep them aside for 10 minutes.
* Now the leaves will ooze out the water. Squeeze the extra water out from the leaves.
* Use these leaves to prepare the recipe.