Hello, food lovers! Welcome to Naiya's Kitchen!! 🧑🏻🍳🙂
🍛 The Creamy, Comforting Classic You Need
Are you ready to dive into a dish that is the very definition of rich, creamy Indian comfort? Today, we're celebrating one of the restaurant-style classics that deserves a permanent spot on your home menu: Methi Malai Paneer. This isn't just another paneer curry; it's a velvety, subtly sweet experience where the earthy bitterness of methi (fenugreek leaves) perfectly cuts through a luscious, malai-based (cream) gravy. Forget ordering takeout—this is the incredibly satisfying, surprisingly easy recipe that will have your family asking for seconds. Get your spoons ready!
💖 Your New Favorite Weeknight Curry
And there you have it—your homemade, supremely satisfying Methi Malai Paneer! Whether you're scooping it up with a piece of flaky \text{laccha paratha}, sopping up the last drops of gravy with some warm naan, or simply enjoying it with a bowl of fragrant jeera rice, this dish is pure culinary gold. The balance between the creamy sweetness and the fragrant fenugreek is truly magical. I hope this recipe brings a little bit of that restaurant-quality comfort into your kitchen. Don't forget to leave a comment below and let me know how yours turned out, or what side dish you paired it with! Happy cooking, and I'll see you in the next post!
Till then enjoy cooking 🔪 😋
Preparation time - 10 minutes
Cooking time - 30 minutes
Serves - 2 persons
Ingredients to make Methi Malai Paneer:
For methi:
1/4 teaspoon oil
A pinch cumin seeds
A pinch salt
1/4 cup fenugreek leaves
Paneer from 1 liter milk
For Methi Malai Paneer:
1 tablespoon oil
1 tablespoon ghee
1/4 teaspoon cumin seeds
1 medium size onion chopped
7 to 8 garlic cloves
1 small piece of ginger
7 to 8 cashews
1 tablespoon melon seeds
1 small tomato chopped
Salt to taste
1 teaspoon turmeric powder
2 teaspoon cumin coriander powder
1 1/2 tablespoon kashmiri red chilli powder
1 teaspoon kasuri methi
1 tablespoon cream
For garnishing:
Fresh cream
Method to make Methi Malai Paneer:
For methi:
- Wash and chop fenugreek leaves.
- In a small pan add oil and cumin seeds. When they crackles add fenugreek leaves and salt to it. Saute for 2 minutes. Keep a side.
Make paneer from 1 liter milk.
For Methi Malai Paneer:
- In a pan heat oil and ghee. Add cumin seeds in it and let them crackle.
- Add ginger and garlic to it. Cook for 2 minutes and chopped onion in it. Again cook until onion become soft and transparent.
- Add cashews and melon seeds in it. Now it's time to add all dry spices and kasuri methi to it. Saute for couple of minutes.
- Add chopped tomatoes to it and cook. Add some water to avoid burning of spices.
- Turn gas off when tomatoes are soft. Let it cool at room temperature.
- Churn to make smooth texture. Strain if you desire very smooth texture.
- In same pan add churned gravy and cook for sometime. Add cooked fenugreek to it and mix well.
- Add paneer cubes in it and cook for 2 minutes. If required add water to adjust consistency.
- Finally add cream and cook.
- Transfer piping hot Methi Malai Paneer to serving bowl and garnish with cream.
- Serve hot with naan.
