If you’re trying to recreate the restaurant type creamy & luscious methi malai paneer at dwelling on your subsequent home get together, you’ve gotten come to the proper place! That is such a crowd pleaser that your company will maintain asking for extra!

Paneer is such a staple in Indian delicacies that we can not presumably rely the variety of dishes that may be made with this traditional Indian cheese!

These delicate cubes of deliciousness are so versatile that you may mix them with so many alternative issues and a brand new recipe would emerge each time!

Now at this time’s recipe is just not a brand new or experimental one, however a well-loved restaurant traditional – the quintessential methi malai paneer!

I’m positive you’ve gotten had your justifiable share of this methi malai paneer at your favourite Indian eating places and now could be questioning methods to replicate that magic in your individual kitchen!

Fear not when I’m right here to assist!

What’s methi malai paneer restaurant type?

Methi malai paneer is a scrumptious curry made out of an uncommon pairing of elements; nicely uncommon to me no less than if not for everybody! That’s just because it was not one thing I had heard or ate throughout my childhood.

So if I decode methi malai paneer for you, it merely means, paneer aka cottage cheese curry made in a creamy gravy with methi i.e. fenugreek leaves.

For those who don’t just like the considerably bitter style of fenugreek leaves, then be assured that you simply gained’t even style that bitterness on this methi malai paneer because of all of the creaminess that goes round!

On the similar time, these inexperienced leaves impart a singular taste to the gravy that makes this curry stand out amongst all different restaurant classics!

One other distinctly completely different character of this methi malai paneer is that it doesn’t require any of the standard Indian powdered spices! Unbelievable, aint it?

Despite that, the unbelievable style of this paneer curry blew my thoughts and I’m positive it’s going to do the identical to yours too! Attempt it!

Components for Methi Malai Paneer

Methi / Fenugreek leaves: Since paneer makes its particular appearances in lots of dishes, I’ll make methi i.e. fenugreek leaves the star of this recipe!

This season is the perfect one to make the very best ever methi malai paneer at dwelling merely since you get the freshest produce of methi round this time.

So get the freshest bunch of methi out of your native market, pluck the leaves from the stems and get going with this restaurant favourite!

You would wish a couple of cup of contemporary methi leaves which is roughly half a bunch that you simply normally get in your native vegetable markets.

Paneer: Use the contemporary delicate paneer for the very best outcomes. I’m listening to lots about low cost analogue paneer lately; so please pay attention to such faux paneer and ensure to select up the true stuff!

Analogue paneer is just not solely dangerous for well being, but in addition doesn’t match with actual delicate paneer by way of style and texture in any means!

Onion: Methi malai paneer curry is made with an onion-based gravy, however right here we didn’t fry the onion; as an alternative we boiled them earlier than making a puree!

You’ll find many methi malai paneer recipes on the web the place onions are fried after which pureed; however after attempting each strategies, I felt boiling produced a a lot better or you may say creamier consequence!

And that’s additionally due to one other secret ingredient that’s developing subsequent!

Cashew: For those who don’t already know this secret, then maintain this one in your back-pocket that this magical nut makes insanely creamy gravy when utilized in the proper means!

About 8 to 10 cashews boiled and pureed with onion made this luscious and creamy gravy of methi malai paneer and for this reason I used the boiling technique as an alternative of frying.

Entire spices: As I’ve talked about above, this recipe doesn’t embrace any powdered spices; so the flavoring half is majorly performed by the nice and cozy entire spices – cloves, cardamom, cinnamon, bay leaf and a small sprinkle of cumin seeds.

Aromatics: Our quintessential ginger and garlic are a should in any of the standard Indian curry recipes and this methi malai paneer can be no exception!

Inexperienced chilli: This dish could be very mildly sizzling and extra on the sweeter facet; so add contemporary inexperienced chillies as per your selection. Simply a few freshly chopped chillies would do.

Malai/Cream: In fact methi malai paneer gained’t be full with out malai i.e. contemporary cream! You should use single or double cream relying on how wealthy you need it to be.

I used the Amul single cream; about one-fourth of a cup which was adequate for me (If you realize the fitness-freak me now, you’d understand how a lot cream I can power myself to make use of now!)

Curd/Yogurt: This ingredient is probably not frequent to make use of on this methi malai paneer recipe which is why you could not discover it in others’, however I add about half a cup of properly overwhelmed thick curd which supplies me two-fold profit!

Firstly, it fantastically enhances the sweetness of malai, cashews and onion by including a refined tartness.

Secondly, it makes the gravy very creamy thus stopping you from utilizing a considerable amount of cream i.e. basically reducing down the fats with out compromising the style!

Oil/Ghee: You’ll be able to cook dinner this dish both in our very personal desi ghee i.e. clarified butter or keep on with your common cooking oil. I used mustard oil which I usually use for almost all of my each day cooking.

Seasoning: As this dish is barely on the sweeter facet, I add a few teaspoons of sugar and naturally season with salt to style.

Tips on how to make Methi Malai Paneer restaurant type?

Step 1: First we’ll deal with the methi leaves. Pluck solely the leaves from the bunch and discard the stems.

Step 2: Wash the methi leaves rather well to take away all of the filth. Then drain out all of the water and chop them very finely utilizing a pointy knife. Set it apart.

Step 3: Reduce the block of paneer into 1-inch cubes. Peel and roughly chop the onions. Chop the inexperienced chillies finely and put aside.

Step 4: Boil about 2 cups of water in a saucepan and add the onion items and cashew nuts to the boiling water. Boil the onion and cashews on medium flame for quarter-hour or till the onion turns clear and delicate.

Step 5: Drain the water out of the onion and cashews and run them underneath working chilly water to chill them down utterly.

Step 6: Switch the onion and cashews to a blender or mixer jar and mix them rather well to make a silky clean paste with none lumps in any respect! Set it apart.

Step 7: In a kadai/wok, warmth oil (or ghee). As soon as the oil is sizzling, scale back the flame to lowest and mood the oil with entire spices – cloves, inexperienced cardamom, cinnamon, bay leaf and cumin seeds.

Step 8: Stir the entire spices in sizzling oil for a number of seconds till they develop into aromatic.

Step 9: Now add the chopped inexperienced chillies, ginger paste & minced garlic and cook dinner them, conserving the flame low till the uncooked odor of the aromatics is gone, about 2 to three minutes.

Step 10: Subsequent add the ready onion-cashew paste to the kadai and stir nicely to combine all the things evenly.

Step 11: It’s time so as to add the curd. Guarantee that the curd is overwhelmed nicely in order that it doesn’t curdle/cut up when added to sizzling kadai. Add the sugar and salt to style.

Step 12: Give a very good combine to all the things and let it simmer on a completely low flame. Add a couple of cup of water to skinny out the gravy and proceed to simmer.

Step 13: In one other frying pan, add a couple of tablespoon of oil and let it heat up. Then add the chopped methi leaves to it.

Step 14: Fry the methi leaves in oil for a very good 10 minutes on medium flame. The inexperienced leaves will ooze out water, let it dry out.

Step 15: Then add the paneer cubes to the identical pan and fry them frivolously together with the methi leaves.

Step 16: As soon as the paneer cubes are frivolously toasted and have developed a really gentle golden shade on their edges, change off the flame.

Step 17: Rigorously switch the fried paneer and methi to the simmering white gravy within the kadai. Utilizing a delicate spatula, give a very good stir to distribute paneer and methi evenly throughout the gravy.

Step 18: Now add the contemporary cream to the gravy and gently combine it in. Carry the methi malai paneer gravy to a delicate boil.

Step 19: Cowl the kadai with a lid and let all the things simmer for about 8 to 10 minutes to permit the paneer to absorb all of the fantastic flavors.

Step 20: After about 10 minutes, uncover the kadai and examine the consistency of the gravy. Boil off extra water whether it is too skinny or add little extra water and produce to boil if it appears too thick.

Professional tip: This methi malai paneer gravy tends to thicken because it cools down. So don’t maintain it too thick when sizzling.

Step 21: Your scrumptious restaurant type methi malai paneer is prepared! Serve it up heat together with your favourite breads like naan or phulka and revel in!

Extra scrumptious paneer recipe from Taste Quotient

Restaurant Type Methi Malai Paneer | Creamy Methi Malai Paneer Recipe

 

Writer: Priyanka

Recipe sort: Principal

Delicacies: Indian

Serves: 4-5 Servings

Components

• Paneer – 200 gms
• Methi/Fenugreek leaves – 1 cup
• Cashew – 8 to 10, uncooked
• Onion – 2, massive
• Ginger paste – 1 tbsp
• Garlic – 8 to 10 cloves, finely minced
• Inexperienced chilli – 2 to three, modify as wanted
• Cloves – 5 to six
• Inexperienced cardamom – 5 to six
• Cinnamon – 1-inch stick
• Bay leaf – 1
• Cumin seeds – ¼ tsp
• Curd – ½ cup
• Recent cream – 3 to 4 tbsp
• Sugar – 2 tsp
• Oil – 4 to five tbsp
• Salt to style

Directions

1. First we’ll deal with the methi leaves. Pluck solely the leaves from the bunch and discard the stems.
2. Wash the methi leaves rather well to take away all of the filth. Then drain out all of the water and chop them very finely utilizing a pointy knife. Set it apart.
3. Reduce the block of paneer into 1-inch cubes. Peel and roughly chop the onions. Chop the inexperienced chillies finely and put aside.
4. Boil about 2 cups of water in a saucepan and add the onion items and cashew nuts to the boiling water. Boil the onion and cashews on medium flame for quarter-hour or till the onion turns clear and delicate.
5. Drain the water out of the onion and cashews and run them underneath working chilly water to chill them down utterly.
6. Switch the onion and cashews to a blender or mixer jar and mix them rather well to make a silky clean paste with none lumps in any respect! Set it apart.
7. In a kadai/wok, warmth oil (or ghee). As soon as the oil is sizzling, scale back the flame to lowest and mood the oil with entire spices – cloves, inexperienced cardamom, cinnamon, bay leaf and cumin seeds.
8. Stir the entire spices in sizzling oil for a number of seconds till they develop into aromatic.
9. Now add the chopped inexperienced chillies, ginger paste & minced garlic and cook dinner them, conserving the flame low till the uncooked odor of the aromatics is gone, about 2 to three minutes.
10. Subsequent add the ready onion-cashew paste to the kadai and stir nicely to combine all the things evenly.
11. It’s time so as to add the curd. Guarantee that the curd is overwhelmed nicely in order that it does not curdle/cut up when added to sizzling kadai. Add the sugar and salt to style.
12. Give a very good combine to all the things and let it simmer on a completely low flame. Add a couple of cup of water to skinny out the gravy and proceed to simmer.
13. In one other frying pan, add a couple of tablespoon of oil and let it heat up. Then add the chopped methi leaves to it.
14. Fry the methi leaves in oil for a very good 10 minutes on medium flame. The inexperienced leaves will ooze out water, let it dry out.
15. Then add the paneer cubes to the identical pan and fry them frivolously together with the methi leaves.
16. As soon as the paneer cubes are frivolously toasted and have developed a really gentle golden shade on their edges, change off the flame.
17. Rigorously switch the fried paneer and methi to the simmering white gravy within the kadai. Utilizing a delicate spatula, give a very good stir to distribute paneer and methi evenly throughout the gravy.
18. Now add the contemporary cream to the gravy and gently combine it in. Carry the methi malai paneer gravy to a delicate boil.
19. Cowl the kadai with a lid and let all the things simmer for about 8 to 10 minutes to permit the paneer to absorb all of the fantastic flavors.
20. After about 10 minutes, uncover the kadai and examine the consistency of the gravy. Boil off extra water whether it is too skinny or add little extra water and produce to boil if it appears too thick.
21. Your scrumptious restaurant type methi malai paneer is prepared! Serve it up heat together with your favourite breads like naan or phulka and revel in!

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