Скачать или смотреть Methi Matar Malai Paneer Recipe | शाही मेथी मटर मलाई पनीर | white gravy sabji recipe

Methi Matar Malai Paneer Recipe

Ingredients

Fresh methi (fenugreek leaves): 3 cups (or 1 whole bunch)
Paneer (cottage cheese): 250 grams, cut into cubes
Peas (matar): 1 cup
Thick curd (yogurt): 1 cup
Oil or butter: 2-3 tablespoons
Salt and pepper: To taste
Sugar - 1 tablespoon
Water: As required
Green chilli - 1 no
Processed Cheese: 2 to 3 tablespoon
Garam masala - 1 teaspoon
Fresh cream - 4 tablespoon
For paste
Garlic - 5 to 6 cloves
Ginger - 1 inch
Cashew - 10 to 12 no.
Onion - 1 medium
Poppy seeds: 1 tablespoon (optional)
Melon seeds: 2 tablespoon (optional)
Whole spices
Bay leaf - 1 no.
Green cardamom - 3 to 4 no.
Black pepper - 4 to 5 no.
Cumin seeds: 1 teaspoon
Asafoetida (hing) - 1 tsp

Instructions

Prep the Ingredients
Wash the methi leaves thoroughly and chop them roughly.
If using kasuri methi, soak 1/2 cup in water and set aside.

Cook the Paneer
Heat oil in a pan and cook the paneer cubes until golden brown.
Season the paneer with salt, mix well, and set aside.

Cook the Methi and Peas
In the same pan ,add butter and cook the methi on medium flame until softened. Note that the quantity will reduce to about 40% after cooking. Now add peas and salt to it.
Sauté the peas for a minute , add a splash of water, cover, and steam for 5 to 10 minutes. This will help reduce the bitterness of the methi.
Set the methi and peas aside to cool.

Prepare the paste
Add Ginger, garlic, soaked cashew, onion, if using poppy seeds and melon seeds, grind them into a smooth paste.

Cook the Masala Paste
Heat oil or butter in a pan. Add whole spices, cumin seeds and asafoetida. Now add the prepared paste and cook on medium flame.
Add water as required to prevent the paste from sticking to the pan.
Cook until the raw smell of the onion is gone.
Lower the flame or turn it off before adding thick curd to the pan to prevent curdling. Add salt , pepper and sugar. Mix well and add a little water if the mixture is too thick. Now add green chilli and cheese. Cook on low flame. Add garam masala, fresh cream.Add the cooked methi, peas, and paneer to the pan.
Mix well and let it cook on low flame until it reaches a gentle simmer.
Serve hot with naan or roti.

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