Methi Malai Paneer is a succulent dish made with love and patience. Fresh paneer cubes goes into a creamy rich curry with fenugreek leaves. The sweetness of the curry is balanced with the pungent flavor of fenugreek. In this recipe I have used Kasuri methi ( dried fenugreek leaves ) but as winters are approaching the markets will soon be flooded with fresh fenugreek that I’m sure will add more exotic flavor to the dish. In my opinion there are few recipes that cannot be made in a jiffy as it needs some basic skills are eyeballing of the ingredients. Hence to make methi malai paneer you need to be patience with what you’re doing to get rich flavors and an exotic experience. Sharing the recipe below and waiting to hear from you soon.
To make Methi Malai Paneer, cut paneer into medium size cubes and keep aside. Heat oil in a wok and add bay leaves and cinnamon stick. After a second or two add onion paste and saute till raw smell goes off. Now add ginger paste and garlic paste in the wok, mix and fry till golden. Once the masala starts leaving the sides add pureed tomato along with coriander powder, cumin powder, chili powder, kitchen king masala and garam masala powder. Mix well and fry. Once the masala starts giving a nice aroma and the oil leaves the sides again, add crushed kasuri methi and cardamom powder and give a quick stir. Now add milk to make a thick gravy. Season the gravy with salt as per your taste. MiX well and let it come to a boil. Now add the paneer cubes to the gravy and close the lid. Cook for another 6-7 mins in low flame. Turn off the gas and add whisked fresh cream, stir gently such that it combines well. Your methi malai paneer is ready to be served with Butter Naan.