Methi Malai Paneer

 When we came to Houston, we had to stay at a hotel, there was no Indian food available in the hotel, so we went to the "Indiana Restaurant" and had  their Methi Paneer. I am not fond of paneer but my daughters love it. Since then my daughter has been forcing me to make it. This week I went to the Indian grocery shop "Parivar" and got some fresh methi leaves and I was so happy. J The first time I made it, it came out very good.

Serves 2-3

Ingredients

1 bunch Methi leaves (Fenugreek leaves) washed and chopped finely

150 gram paneer (cut into cubes or as you wish)

1 medium onion chopped

½ inch ginger chopped

3 garlic clove chopped

3-4 green chilies  

2 medium tomatos chopped or puree

½ cup cream

1 tsp coriander powder

6-7 cashews

1 tsp poppy seeds (khuskhus)

 1 tsp Jeera (cumin seeds)

1 inch cinnamon

2 cloves

3 cardamoms

 1 tbsp Oil/ ghee

1 pinch Asafoetida powder

Salt

Procedure

Wash the Methi (fenugreek) leaves and finely chop them. Put the chopped methi in a pan with a little salt for 4-5 minutes. Cook uncovered until water content of methi leaves evaporate. This will reduce the bitter taste of the methi.

Mean while soak cashews & poppy seeds in half cup of water.

Heat oil in a pan & lightly shallow fry paneer cubes and keep aside.

 In a pan heat ½ tbsp oil and add chopped onion, sauté it for 2 minutes. Now add chopped garlic, ginger, and green chilies.

 Sauté for 10 minutes until onions start to turn brown. Add tomato puree and cook till the mixture become mushy. 

Remove mixture from heat and let it cool to room temperature. Once it has cooled, add it to a blender to make a fine paste. Add as little water as possible. Keep aside.

Now again make smooth & creamy paste of cashews and poppy seeds. The paste must be very smooth and creamy.  Keep aside.

Now in the same pan, add some more oil and temper with cumin seeds, and whole garam masala(cinnamon, cloves, cardamom ), asafoetida.

Add onion, tomato mixture & sauté, add coriander powder, salt and sauté for 2-3 minutes.

Now add methi leaves,add cashews & poppy seeds paste, stir and cook for  3 minutes ,add paneer cubes, mix well and cook covered  for 5-7 minutes.

 Since the methi leaves were blanched earlier, it doesn’t take too long to cook. If needed add 2 tbsp of water. Simmer the heat, add cream & mix well. Turn off the heat.

Serve hot with roti or rice.

Note

You can also make tofu methi using this recipe

You can avoid frying the paneer if you want.

Whenever I make any type of spinach, I love to use green chili, if you want you can use red chili powder