Paneer methi malai korma. Methi Malai Paneer Recipe with step by step photos. This restaurant style methi malai paneer gravy is creamy, mild and lightly sweet. hint of bitterness The recipe of this methi malai paneer is roughly adapted from the methi matar malai recipe I make. The recipe uses fresh fenugreek leaves and I do. methi malai paneer preparation: furthermore, in the same kadai, heat oil. also add cumin seed, bay leaf, cloves, cardamom and cinnamon stick also add matar / peas to prepare methi malai matar paneer recipe. finally, make the gravy slightly water as methi malai paneer thickens once cooled.
Yep, this week has been mostly paneer.
With Paneer Capsicum Masala being published earlier this week.
Anyway, you will find the recipe of this amazingly delicious Paneer Methi Malai posted below along with photos of step by step process to make it easy for you to follow.
You can cook Paneer methi malai korma using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Paneer methi malai korma
- Prepare 1 bunch of methi leaves/ fenugreek leaves –.
- It's 200 gms of Paneer.
- You need 100 ml- of milk.
- Prepare of butter.
- Prepare 1 of onion.
- It's Pinch of black/white pepper.
- Prepare as needed of paneer.
- Prepare To taste of salt & sugar.
Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious. Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi.
Paneer methi malai korma instructions
- Clean methi (avoid it's sticks only leaves should be kept), wash nicely and roughly chop Cut onion into 4 pieces and remove the flakes (separate the layers) Now in a kadai/wok/pan put amul butter little oil so that butter doesn’t burn, put bay leaves and after 30 sec add ginger garlic paste and stir well keep stirring so that it doesn’t stick to the pan, cook till oil separates..
- Now add onion and cook until tender and then add chopped methi leaves mix well add sugar (swaad anusar) and maybe a half teaspoon of salt and cook methi in it. Once Methi water dries up add paneer cubes and mix. Cook this for 2 mins add fresh cream and if you want you can add milk into the gravy to get desired consistency (as only cream would be little to eat with Roti/chapati) also sprinkle black/white pepper. Cook for one more min(fix salt, sugar as per your taste) it is Done..
- Serve with chapatti/roti PS: PLEASE BE GENEROUS WITH THE AMOUNT OF BUTTER AND CREAM YOU USE😄😉.
Methi matar malai can also be found in the menu of most north Indian or Punjabi restaurants. This is a sure shot winner recipe. Fenugreek leaves and green peas cooked with mild spices in a rich creamy gravy. methi matar malai is a delicious north Indian recipe which is very popular. Creamy Methi Malai Paneer is a wonderful paneer curry with fresh fenugreek leaves. Methi has a slight bitter taste so the malai in methi malai paneer complements it perfectly.
