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A easy Indian recipe with paneer and methi leaves. It’s a wealthy dish that is excellent for dinner or lunch.
Paneer Methi Malai is a dish from the Punjab area of India. It’s historically made with paneer, methi (fenugreek) leaves and a spice combination containing Indian spices. This recipe has many variations when it comes to elements added to it or the best way it’s cooked.
Paneer Methi Malai is often served with rice, roti or naan.
Paneer Methi Malai Recipe
A easy Indian recipe with paneer and methi leaves. It’s a wealthy dish that is excellent for dinner or lunch.
Elements for Paneer Methi Malai
- 300 g Paneer reduce into 1 inch cubes
- 3 tbsp Oil
- 3 tsp Ginger Garlic Paste
- 2 Onion small, chopped
- 1 1/2 tsp Crimson Chilli Powder
- 3 tbsp Garam Masala Powder
- 1 1/2 tsp Cumin Powder
- 2 tsp Salt
- 1 Tomato chopped
- 4 tbsp Dried Fenugreek Leaves
- 2 tbsp Butter
- 5 tbsp Cream
- 3 tsp Ginger julienned
Tips on how to make Paneer Methi Malai
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Warmth oil in a pan over reasonable warmth.
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Add ginger garlic paste and saute for two minutes.
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Add chopped onions and saute for two extra minutes.
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Add the masala powders and salt.
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Stir properly.
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Add chopped tomato and fenugreek leaves.
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Saute for a couple of minutes.
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Add the paneer cubes and toss gently.
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Add butter and stir for two minutes.
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Add cream and stir for a minute.
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Take away from warmth.
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Garnish with ginger juliennes.
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Serve scorching.
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