methi malai paneer recipe | methi paneer recipe | paneer methi malai

methi malai paneer recipe | methi paneer recipe | paneer methi malai recipe with detailed photo and video recipe. rich and creamy cottage cheese gravy recipe prepared with fenugreek leaves, milk and cream. an ideal paneer recipe which can be served with roti, garlic naan and even rice for lunch and breakfast. this recipe can also be extended methi malai matar paneer recipe by adding green peas.

methi malai paneer recipe | methi paneer recipe | paneer methi malai recipe with step by step photo and video recipe. this creamy paneer dish makes phenomenal side dish for indian flat bread or roti or chapathi. typically it is prepared with fresh methi leaves, but certainly can be prepared from frozen leaves too.

well i personally does not like the methi paneer recipe, but this recipe was frequently asked to prepare by my readers. i do not prefer this because of the fenugreek leaves and its slight bitter taste. having said that, my husband loves paneer methi malai recipe. he even recommends me to add matar or green peas which can be termed as methi malai matar paneer recipe. i would soon post that recipe in a separate video and post.

furthermore, some important variations and tips for a perfect methi paneer recipe. firstly, the same recipe can be prepared with the grated paneer which would basically look like paneer burji with cream and methi leaves. even this variation would taste great. secondly, i have added tomato pulp in this recipe, however you can easily use finely chopped tomato or even store bought tomato can. lastly, wash and soak the fenugreek leaves for a minimum of 15 minutes, otherwise the curry may have bitter taste of methi leaves.

finally, i would like to share my other paneer recipes collection. this mainly includes, palak paneer, matar paneer, kadai paneer, paneer tikka masala, paneer makhni, malai paneer kofta and dum aloo recipe. you can also check my other related recipes collection like,

• curry recipes collection
• rice recipes collection
• breakfast recipes collection

methi malai paneer video recipe:

recipe card for methi malai paneer recipe:

how to make methi malai paneer with step by step photo recipe:

soaking and sauting methi:

1. firstly, in a large bowl take finely chopped methi leaves. make sure to use only leaves and discard the roots and stem of methi. also wash well to get rid of dirt.
   
2. furthermore, add salt and water.
   
3. soak the leaves for atleast 15 minutes. this helps to remove the bitterness of methi.
   
4. now squeeze off the methi completely.
   
5. also saute the squeezed methi for 2 minutes or till they shrink in size. this helps to remove the bitterness completely and also cook.
   
6. once the methi leaves shrink, remove and keep aside in a bowl.
   

methi malai paneer preparation:

1. furthermore, in the same kadai, heat oil.
   
2. also add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute them till they turn aromatic.
   
3. additionally, add ginger garlic paste and green chili.  saute till the raw smell of ginger and garlic disappears.
   
4. further add finely chopped onions and saute till they turn slightly golden brown.
   
5. now add spice powder like chili powder, turmeric and coriander powder. saute for a minute on low flame.
   
6. also add tomato pulp. to prepare tomato pulp, blend 2 large tomatoes in a mixer. no need to blanch the tomatoes.
   
7. continuously saute the tomato pulp till it thickens.
   
8. also saute till the masala start to release oil.
   
9. now add sauted methi leaves prepared in step 6.
   
10. additionally add sugar and salt to balance the bitterness of methi.
    
11. saute for a minute.
    
12. now add milk. make sure to keep the flame on low while adding milk, else the milk will curdle.
    
13. also add cream. increase the amount of cream to make methi malai paneer more creamy and rich.
    
14. mix well on low flame.
    
15. add water as required to adjust the desired consistency.
    
16. also add paneer cubes and give a gentle mix.
    
17. additionally add garam masala.
    
18. cover and simmer for 2 minutes, so that paneer gets cooked well and also absorbs flavour.
    
19. finally, serve methi malai paneer with chapathi or paratha.
    

notes:

• firstly, use fresh methi else the leaves will taste more fibrous and bitter.
• additionally, increase the amount of cream to get rich flavour.
• also add matar / peas to prepare methi malai matar paneer recipe.
• finally, make the gravy slightly water as methi malai paneer thickens once cooled.