In this recipe, the paneer is cooked with fresh fenugreek leaves and malai. This dish is characterized by a rich gravy, and the addition of cashews, onions, cashews and almonds lend a unique taste and aroma to the gravy.
Methi Malai Paneer Recipe
Heat oil in a pan and add cumin seeds to it. Roast them for a few seconds until they start to crackle. To this, add onions, ginger garlic paste and green chillies. Sauté them well.
Add tomatoes to this and cook the mixture until the raw aroma of tomatoes goes away.
Soak cashews and almonds in warm water for around 20 minutes. Then grind them to a smooth paste and add them to the gravy.
After the gravy is cooked, let it first cool down and then make a fine smooth paste of it in a blender.
In the same pan as earlier, add fenugreek leaves (Methi) and fry them for a minute. Add the gravy paste to the pan and mix it well with the fenugreek leaves.
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt to the gravy and mix well.
Now add some malai to this. You can also add some water to adjust the consistency of the gravy. When the gravy is done, add paneer cubes and let them cook for three-four minutes till they become soft.