Methi Malai Paneer Restaurant Style Easy Healthy Recipe of Shahi Methi Malai Paneer

Ingredients

• 2 cup fresh Fenugreek leaves
• 2 cup Water
• Salt to taste
• 15-18 Cashewnut, blanched, cashew
• 3 medium size Onion, roughly chopped
• 2 cup Water
• 1 tsp Sugar
• 1 ½ tbsp Ghee
• ½ inch Cinnamon stick
• 1 Green cardamom
• 2 Cloves, Long
• 8-10 Black peppercorns
• 1 Bayleaf
• Prepared paste
• ½ inch Ginger, slice
• 2 Green chilli, (into half), green chilli
• ½ cup Water
• 1 cup Curd, beaten, curd (yogurt)
• 1 cup Water
• Salt to taste
• 1 tbsp Ghee
• ½ tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• Fenugreek leaves, soaked, chopped, fresh fenugreek leaves
• ½ tsp Sugar
• ½ tsp Turmeric powder
• ¼ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 250 g Paneer, small cubes, Paneer
• Prepared Gravy
• 1 tbsp fresh Cream
• 1 tbsp Oil
• 2 dry Red chilli
• Coriander leaves
• Chili oil

Steps

1. In a bowl, add fenugreek leaves, water, salt to taste and keep it aside for 5-10 minutes.
2. In a deep pan, add water, sugar, onion, cashewnut and blanched them well.
3. Onces it’s done transfer it into a grinder and make a smooth paste of it.
4. In a kadai, add ghee onces it’s hot add cinnamon stick, green cardamom, cloves, black peppercorns, bayleaf let it splutter.
5. Add prepared paste and saute it well on medium flame.
6. Add ginger, green chilli and little water while sauteing it.
7. Add curd and mix everything well.
8. Add water, cover it with the lid and cook for 15-20 minutes.
9. Strain the gravy into a bowl. Remove the whole spices.
10. In a pan, add ghee onces it’s hot, add cumin seeds, asafoetida, chopped fenugreek leaves and saute it well.
11. Add sugar, turmeric powder, degi red chilli powder and saute it for 2 minute.
12. Add paneer cubes and saute on low flame for 2 minutes.
13. In the same pan, add prepared gravy and mix everything well on medium flame.
14. Check the seasoning and cook for 5-10 minutes on medium flame.
15. Transfer the methi malai paneer in a serving dish and pour the tadka on top of it.
16. Garnish it with coriander sprig serve hot.
17. In a small pan, add ghee once it’s hot add dry red chilli and saute it for a minute.