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Methi Malai Paneer
Ingredients
1 1/4 cups chopped fenugreek (methi) leaves
1 1/4 cups paneer (cottage cheese) cubes
2 tbsp Paropkar Kachi Ghani Mustard oil
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
1 clove
1 bayleaf (tejpatta)2
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 cup milk
1/2 tsp sugar
1/4 cup fresh cream
1/2 tsp garam masala
For The Paste
1 tbsp Paropkar Kachi Ghani Mustard oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp chopped ginger (adrak)
1 1/2 tbsp chopped garlic (lehsun)
1 tbsp chopped green chillies
1/2 cup chopped tomatoes
2 tbsp chopped cashewnuts (kaju)
For The Garnish
2 tbsp grated paneer (cottage cheese)
Method
For the paste
1) Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
2) Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.
3) Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
4) Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside.
How to proceed
1) Heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds.
2) Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute.
3) Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds.
4) Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5) Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6) Add the paneer, mix gently and cook on a medium flame for 1 minute.
7) Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
8) Serve hot garnished with grated paneer.