Paneer Methi Malai
Indulge in the creamy, aromatic delight of Paneer Methi Malai, a dish that brings the essence of North Indian cuisine to your table. Imagine tender cubes of paneer simmered in a rich, velvety gravy infused with the earthy bitterness of fresh fenugreek leaves and the subtle sweetness of cream. This recipe is my take on a classic, balancing spices and textures to create a harmonious symphony of flavors. Perfect for a cozy dinner, it pairs beautifully with naan or steamed rice. Let the comforting warmth of this dish wrap you in its embrace, as you savor each luscious bite.
Ingredients
- paneer400g
- fresh fenugreek leaves (methi)1 cup
- heavy cream200ml
- onion2 medium
- tomato2 medium
- cashew nuts50g
- ginger-garlic paste1 tbsp
- green chilies2
- garam masala1 tsp
- turmeric powder1/2 tsp
- red chili powder1 tsp
- cumin seeds1 tsp
- vegetable oil2 tbsp
- saltto taste
Nutrition
Directions
- 1
Soak cashew nuts in warm water for 15 minutes, then drain and blend into a smooth paste with a little water. Set aside.
- 2
In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cook for a minute.
- 3
Add chopped tomatoes and cook until soft. Add turmeric, red chili powder, and salt. Cook until oil separates. Let the mixture cool, then blend into a smooth puree.
- 4
Return the puree to the pan, add cashew paste and cook for 5 minutes. Add chopped fenugreek leaves and cook until they wilt.
- 5
Add paneer cubes and heavy cream. Mix gently and simmer for 5-7 minutes. Sprinkle garam masala and adjust salt.
- 6
Garnish with a drizzle of cream and serve hot with naan or rice.
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