Methi Malai Paneer (Fenugreek leaves and cottage cheese in creamy gravy) is creamy little sweet, rich curry usually served with naan/roti.paneer and fenugreek leaves is cooked in coconut,cashew nut,onion base white creamy gravy,and flavored with black paper and spices.
- Fenugreek leaves-2 cup
- Cottage cheese(Paneer) – 250 grams
- Cashew nut – 6 to 7
- Green tomato-1 chopped
- Ginger – 1/2 tsp grated
- Coconut – 1/2 cup fresh grated
- Onion – 1/2 cup chopped
- Coriander leaves – 1 tsp finely chopped
- Cumin seed – 1 tsp
- Green chili – 3 chopped
- Black paper powder – 1 tbs
- Salt – 1/2 tsp ,to taste
- Cooking oil – 2 tbs
- Garam masala – 1 tsp
- Fresh cream-1 tbsp
- Coriander leaves-1 tsp finely chopped
Step 1 – Take one cup water in a saucepan and add chopped tomato, garlic and cashew nut, ginger, grated coconut then boil it for 10-12 minutes till mixture gets soften. Switch off flame and cool it aside.
Step 2 – Heat 2tbs oil in a nonstick pan then saute onion and keep aside.
Step 3 – In grinder take cooked tomato and onion,green chili,coriander leaves make fine paste,keep aside.In bowl take fenugreek leaves add 1/2 salt and mix well keep aside for 15 minutes so fenugreek leaves release some water.
Step 4 – In other pan heat 2 tbsp oil,add paneer pieces and cook 60 seconds and remove from pan, keep paneer in bowl of water.In same pan add cumin seed when seed crackle add grind tomato onion paste and cook 1-2 minutes till oil separate from paste. Add salt, garam masala and mix it, add 1/2 cup water and mix it proper. Add only fenugreek leaves(no water),fried paneer, cook on low flame for 1 minute. Switch off flame add chopped coriander leaves and fresh cream and mix well serve with Naan.
Serve with Roti/Naan!!!
- Do not add turmeric powder and red chili powder it will spoil texture of gravy.
- You can add 1 tsp curd in gravy for more flavor.