Methi Malai Paneer (Fenugreek Cream Cheese) Recipe
Methi Malai Paneer, a luxurious North Indian dish, combines the bitter goodness of fenugreek leaves (methi) with the creaminess of fresh paneer and a delightful blend of spices. It’s a high-protein, vegetarian treat that offers an indulgent curry experience with the rich textures of homemade paneer and a smooth, flavorful gravy. This dish is perfect for lunch or dinner, often served with whole wheat parathas or rice, making for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 1 cup (chopped) |
| Paneer (Homemade Cottage Cheese) | 100 grams (diced) |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Milk | 1/2 cup |
| Fresh Cream | 2 tablespoons |
| Butter / Ghee / Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| Garam Masala Powder | 1/2 teaspoon |
| Onions | 2 (sliced) |
| Garlic Cloves | 4 (crushed) |
| Tomatoes | 2 (diced) |
| Green Chillies | 2 (slit) |
| Cashew Nuts | 10 (soaked in warm water) |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Cashews
To begin, soak the cashew nuts in warm water for 15 to 20 minutes. Once soaked, drain the water and set the cashews aside for later use.
Step 2: Cook Fenugreek Leaves
Heat 1 tablespoon of oil in a heavy-bottomed pan. Add the chopped methi (fenugreek) leaves with a pinch of salt. Cook the leaves until the raw smell dissipates, which should take around 3-4 minutes. Set the cooked methi aside.
Step 3: Prepare the Masala Paste
In the same pan, add another teaspoon of oil and toss in the sliced onions, garlic, ginger, and green chilies. Sauté these ingredients until they soften and the raw smell disappears, about 5-6 minutes.
Next, add the diced tomatoes and salt to the pan. Sauté until the tomatoes break down and become mushy. Once done, allow this mixture to cool slightly.
After cooling, grind the onion-tomato mixture with the soaked cashews to a smooth paste. This will form the base masala for your Methi Malai Paneer.
Step 4: Temper Spices
In a separate heavy-bottomed pan, add the remaining tablespoon of oil. Once hot, add the bay leaf and cumin seeds. Let them splutter for about 15 seconds, releasing their fragrant oils.
Step 5: Cook the Masala
Add the ground onion-tomato-cashew paste to the pan and cook for about 2 to 4 minutes, stirring frequently.
Next, add the turmeric powder, red chili powder, coriander powder, kasuri methi, and salt. Stir the mixture well, ensuring all the spices are well incorporated into the masala base.
Step 6: Combine with Methi and Paneer
Add the previously sautéed methi leaves and diced paneer to the masala mixture. Pour in the milk and a bit of water to achieve your desired curry consistency. Mix well and cover the pan. Let the curry simmer, stirring occasionally, for 5-7 minutes until the paneer absorbs the flavors.
Step 7: Final Touches
Once the curry begins to boil and the flavors are well melded, add the fresh cream (malai) and garam masala powder. Stir gently and let it cook for another minute to allow the cream to blend in smoothly.
Step 8: Serve
Serve your Methi Malai Paneer hot with Whole Wheat Lachha Paratha, Burani Raita, and a fresh Kachumber Salad for a wholesome, comforting meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | ~15g |
| Fat | ~20g |
| Carbohydrates | ~10g |
| Fiber | ~3g |
| Sodium | ~300mg |
| Calcium | ~250mg |
| Iron | ~2.5mg |
Tips for a Perfect Methi Malai Paneer
- Adjust the bitterness of methi: Fenugreek leaves can be slightly bitter, so if you prefer a milder flavor, blanch the methi leaves before using them in the dish.
- Paneer choice: Use fresh, soft homemade paneer for the best texture. If you’re using store-bought paneer, soak it in warm water for 10-15 minutes to soften it before using it in the recipe.
- Creaminess: For a richer version, you can increase the amount of fresh cream or add a dollop of yogurt for an extra smooth texture.
- Customize spice levels: Adjust the number of green chilies or the amount of red chili powder depending on your spice tolerance.
Methi Malai Paneer is a delightful blend of flavors that will satisfy your cravings for something both rich and savory. The combination of bitter fenugreek leaves, soft paneer, and the creamy, spiced gravy is nothing short of divine. Whether it’s a busy weekday lunch or a special family meal, this dish is sure to leave everyone asking for seconds!
