Methi Malai Paneer (No Onion No Garlic)
This Methi Malai Paneer is restaurant-style, without onion and garlic, and packed with fresh fenugreek leaves! It is creamy, rich, delicious, comforting, and satisfying.
Servings: 4
Ingredients
For The Gravy
- 1 teaspoon oil
- ½ - inch cinnamon stick
- 2 green cardamoms
- 2 cloves
- 5-6 black peppercorns
- 1 bay leaf
- 10 cashews
- 1 tablespoon melon seeds
- 1 small tomato
- 1 celery stick (optional)
- ⅓ cup chopped cabbage
- 2 green chilis (add to taste)
- 1- inch ginger peeled and chopped
- ½ cup water
- ½ teaspoon salt
For The Methi Malai Paneer
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon Hing
- 2 cups tightly packed fresh methi leaves
- Prepared gravy
- ½ cup yogurt whisked
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala or to taste
- ½ teaspoon sugar
- 350 g Paneer cubes
- Salt to taste
- ¾ to 1 cup water or as required
- 1 tablespoon chopped coriander leaves
- 1 tablespoon cream
Instructions
Making The Gravy
- Heat oil in a pan; add bay leaf, cinnamon, cloves, green cardamoms, and black peppercorns. Saute the spices for a minute or until they are fragrant.
- Add green chilis, ginger, melon seeds, and cashews. Saute for a minute.
- Add tomatoes, celery, cabbage, salt, and water. Mix well and cover the pan. Continue cooking on low-medium heat until tomatoes are soft.
- Turn off the heat and let the mixture cool down. Remove the bay leaf and cinnamon, and transfer the mixture to the blender jar. Blend everything into a smooth paste, and add some water if required. Set the paste aside.
Making The Methi Malai Paneer
- Heat oil in a pan and add cumin seeds. Allow them to sizzle, and then add asafoetida. Saute for a few seconds.
- Add methi leaves and mix well. Saute the leaves for 2-3 minutes; the leaves will be wilted and leave some water. Add prepared gravy, stir well, and cook for a minute.
- Now add yogurt, stir, and add turmeric powder, coriander powder, garam masala, and sugar. Stir well and continue cooking the mixture for 10-12 minutes, stirring often.
- Add paneer, ¾ to 1 cup water (as required), and salt. Mix well and cook for 3-4 minutes or until the paneer cubes are soft.
- Add cream and chopped coriander leaves, mix well, cook for a minute, and turn off the heat.
- Transfer the Methi Malai Paneer to a serving bowl and serve with Indian flatbread or rice.
Serving Suggestions
- Serve this delicious curry with any Indian flatbread of your choice.
- It goes well with Roti, Tandoori Roti, Naan, Kulcha, or Paratha.
- You can also serve it with plain rice, Jeera rice, or Pulao.
- If you want to make a festive meal, pair this Methi Malai Paneer with other dal preparations and accompaniments.
Notes
- Paneer: Use Malai paneer, if possible, for the best Methi Malai Paneer. And if you are making paneer at home, use only full-fat or whole milk.
- Fresh Methi Leaves: Use fresh Methi leaves, and discard the wilted leaves. If you want to remove the bitterness of Methi leaves, mix them with some salt and leave them aside for 10 minutes. Then wash them under running water thoroughly; this will help reduce the bitterness of Methi leaves.
- Yogurt: Do not use sour yogurt, and also do not use Greek yogurt. Homemade or store-bought plain yogurt is perfectly fine for the rich and creamy Methi Malai Paneer.
- Tomato: Use only a small or a half of the medium tomato to make the gravy. Otherwise, you will end up on pink-colored gravy.
- Spiciness: There is no red chili powder used in this recipe. So for your desired spiciness, add the green chilis accordingly.
Nutrition (Approximate Values)
Calories : 318kcalCarbohydrates : 11gProtein : 14gFat : 25gSaturated Fat : 13gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 56mgSodium : 413mgPotassium : 183mgFiber : 2gSugar : 4gVitamin A : 216IUVitamin C : 8mgCalcium : 516mgIron : 1mg
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