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Malai Methi Paneer

Paneer could be my favourite ingredients to cook with. It’s versatile, you can do so much with it. Malai Methi Paneer is one such recipe I pride on. It’s tasty, it’s creamy, it’s unique and so so easy to get right, even for a invoice cook.

Plus everyone loves paneer, you don’t have to be a vegetarian only

Directions to make Methi Malai Paneer-

4.67 from 3 votes
Malai Methi Paneer
Prep Time
10 mins
Cook Time
20 mins
 

A simple paneer gravy recope Methi malai paneer is loved in most indian homes. Serve with Roti.

Course: brunch, Main Course
Cuisine: Indian
Servings: 4 Servings
Author: Avin Kohli
Ingredients
  • 1 Large Red onion
  • 4-5 cloves garlic or use paste
  • 1 inch ginger or use paste
  • 3 large tomatoes
  • 200 gm Paneer/cottage cheese
  • 2-3 tbsp dry fenugreek or kasturi methi
  • 1/2 cup or more fresh cream malai
  • salt as per taste
  • Red chilli powder as per taste
  • Tumeric powder as required
  • 1 tsp jeera powder cumin powder
  • 2 tsp coriander powder sukkha dhaniya powder
  • 1 tsp garam masala
Instructions
  1. In a mixer grinder blend onion, ginger, garlic and tomatoes into a fine paste.

  2. Now in a pressure cokker heat 4-5 tbsp oil cook the masala untill its cooked and the oil leaves the sides. If in between it sticks to the bottom add some water.

  3. Add all the spices and salt at once. Cook for another 30 sec for them to cook properly.

  4. Now add the paneer cubes. I like to leave them with the masala for a while to roast.

  5. Then add enough water that the paneer is covered and pressure cook 1 whistle and then on simmer for 5-7 min. Switch off the flame and let it realase the steam itself.

  6. After pressure is realeased add kasturi methi and fresh cream. If requied cook for another 2 mins and its done.

  7. serve with roti or rice.

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