Methi Malai Paneer:
Ingredients:
- 200 grams paneer (cottage cheese), cubed
- 1 cup fresh fenugreek leaves (methi), washed and finely chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cup fresh cream
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish (optional)
Instructions:
1. Prepare Ingredients:
- Wash and chop the fenugreek leaves finely.
- Chop the onions and tomatoes finely.
- Cut the paneer into small cubes.
2. Sauté Aromatics:
- Heat oil or ghee in a pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add Spices:
- Add turmeric powder, coriander powder, cumin powder, and garam masala to the pan.
- Stir well and cook the spices for a minute to release their flavors.
4. Cook Tomatoes:
- Add the chopped tomatoes to the pan and cook until they turn soft and mushy, stirring occasionally.
5. Add Fenugreek Leaves and Paneer:
- Once the tomatoes are cooked, add the finely chopped fenugreek leaves to the pan.
- Stir well and cook for 2-3 minutes until the fenugreek leaves wilt.
6. Add Cream:
- Reduce the heat to low and pour in the fresh cream.
- Stir continuously to combine all the ingredients and let the mixture simmer for 2-3 minutes.
7. Add Paneer Cubes:
- Gently add the paneer cubes to the pan and mix them with the fenugreek and cream mixture.
- Be careful not to break the paneer cubes while stirring.
8. Simmer:
- Let the Methi Malai Paneer simmer on low heat for another 2-3 minutes to allow the flavors to blend together.
9. Garnish and Serve:
- Once the curry has thickened to your desired consistency, turn off the heat.
- Garnish with freshly chopped coriander leaves (if using).
- Serve hot with roti, naan, or rice.
Enjoy your delicious Methi Malai Paneer!