Methi Malai Paneer | Dhaba Style Recipe | ढाबे जैसा स्वादिष्ट मेथी मलाई पनीर | Chef Sanjyot Keer

Full written recipe for Methi Malai Paneer

Prep time: 15-20 mins
Cooking time: 40-45 mins
Serves : 4-5 people

Ingredients:
FENUGREEK | मेथी 1 BUNCH
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
Puree
TOMATO | टमाटर 4 NOS. (ROUGHLY CHOPPED)
GINGER | अदरक 1 INCH
GARLIC | लेहसुन 8-10 CLOVES.
CORIANDER STEMS | धनिया के डंठल A HANDFUL
GREEN CHILLI | हरी मिर्च 1 NO.
DEGI RED CHILLI POWDER | देगी लाल मिर्च पाउडर 1 TSP
Final Cooking
OIL | तेल 1 TSP
GHEE | घी 1-2TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 3 MEDIUM SIZED (SLICED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1 NO. (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
DEGI RED CHILLI POWDER | देगी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला ¼ TSP
CORIANDER POWDER | धनिया पाउडर 2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
GHEE | घी | घी 1 TBSP
ASAFOETIDA | हींग ½ TSP
SUGAR | शक्कर ½ TSP
PANEER | पनीर 400 GRAMS (CUBES)
FRESH CREAM | फ्रेश क्रीम 4 TBSP
GINGER | अदरक 1 INCH (JULIENNE)
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Clean & wash the methi bunch & add the methi leaves into a bowl, further add water & a pinch of salt, mix well & let the fenugreek leaves rest in the water while you do the further processes of the recipe.
Add the tomatoes & the remaining ingredients of the puree into a mixer grinder jar & grind it into a fine puree.
Set a kadhai / stock pot over high flame & let it get hot, then add the ghee & oil, let it heat up as well.
Further add cumin seeds & let them crackle, then add the onions, stir well & cook the onions over high flame until they turn golden brown.
Once the onions turn golden brown, add in the garlic & green chilli, stir well & cook for 1-2 minutes.
Lower the flame & add all the powdered spices along with a splash of hot water, stir well & cook over high flame until the oil gets separated.
Further add the prepared tomato puree, salt to taste, stir well & cook over high flame until the oil get separated, this process will take upto 12-15 minutes, if the masala gets too dry then you can add hot water as required & continue to cook further.
Once the oil gets separated, add hot water & stir to adjust the consistency of the consistency, the gravy shouldn’t be too thick nor too thin, set the flame to low & cover the gravy.
To chop the fenugreek, squeeze out the water from the soaked methi & chop it roughly.
Set a pan over high flame on the side, once it gets hot add in the ghee & when the ghee gets hot, add the asafoetida & the chopped fenugreek, stir well & cook over high flame for 2-3 mins.
Add the sauteed fenugreek into the gravy, add the sugar, stir well & cook for 8-10 minutes.
Then add the paneer cubes, fresh cream, ginger, garam masala & fresh coriander, stir well & cook for 2-3 more minutes.
Lastly taste the gravy & adjust the salt accordingly.
Your delicious methi malai paneer is ready.


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