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 paneer methi malai is ready to be served with Butter Naan.
This recipe calls for methi (fenugreek) in a handful portion.
You can use both Kasuri methi ( dried fenugreek leaves ) or the fresh ones as per your choice and availability .
If you’re using fresh fenugreek then chop them fine and stir fry in a pan before adding to the dish.
You can use Fresh cream (Amul) or home made malai as per your choice and availability.
I’m sure the Paneer eaters must have loved the recipe and if you try making this at home then do not forget to share your feedback with me in comments ☺ You can also share a picture of your dish on my social handles. Till then Happy Cooking!