Methi Paneer Malai or Methi Malai Paneer

Monday being a meatless day of the week, cooking an all new vegan delicacy has always been a challenging task for me since I am a non vegetarian food expert.

Very few vegetarian recipes can be repeated on a meatless day since my family love eating non vegetarian food most of the time.

One of the most loved vegetarian food item in my house is paneer/cottage cheese. Dishes prepared with this dairy product is devoured peacefully with much satisfaction than any other vegetarian delicacy.

An experimental recipe I have prepared today for our lunch, enjoyed by the three of us. “Methi Malai Paneer or Methi Paneer Malai,” paneer/cottage cheese cubes and freshly chopped fenugreek leaves cooked in a rich curry with olive oil, spices and condiments.

A North Indian preparation, wherein the combination of fresh methi leaves and malai compliments each other. Enjoyed with Jeera rice/rice tempered and cooked with whole cumin seeds.

Methi Malai Paneer

Ingredients

300 gm (0.67 oz.) Paneer/Cottage Cheese, cut into even sized cubes

1 cup fresh Fenugreek/methi leaves

1 cup Onions, chopped

1/2 tsp Ginger paste

1/2 tsp Garlic paste

Khada Masala or Whole spices (4 green cardamom/chhoti elaichi, 3 cloves/laung, 2 black peppercorns/kaali mirch, 1/2″ cinnamon/dalchini stick)

1 Tbsp Magaz/peeled Melon seeds

2 Tbsp Cashews/Kaju

3 Tbsp Olive oil or Vegetable oil (I have used Borges Classic Olive oil)

1/2 tsp whole Cumin/Jeera seeds

200 ml Low fat cream (I have used Amul cream)

1/2 cup Water

1 tsp Garam Masala

1 tsp Salt or little more as per your taste

1/2 tsp Sugar (optional)

Method

1. Wash the fenugreek leaves under running water. Add 1/2 tsp salt and mix, keep aside for about 8-10 mins. (this will reduce the bitterness of the fenugreek leaves)
2. In the mean while, heat a pan or wok/kadahi on medium and add a tbsp of oil. Let splutter the khada masala/whole spices and add and fry the onions till they become soft & translucent along with the ginger and garlic paste.
3. Transfer the fried condiments from the pan to a food processor or grinder jar along with the cashews and magaz/melon seeds. Grind to a smooth paste once the fried spice mix cool down to room temperature and set aside.
4. In the same pan or wok/kadahi heat the remaining oil on medium and let splutter the whole cumin seeds. Add the ground mixture, reduce the heat to low and saute for 2-3 mins, while stirring occasionally.
5. Add the garam masala, salt, sugar, mix and fry for 1 minute.
6. Now add the fenugreek leaves(squeeze out and discard the water), saute for another minute and add water. Bring it to a boil on medium heat while stirring occasionally.
7. Add paneer, cream and let simmer on low heat for 2-3 minutes.
8. Serve the Methi Malai Paneer hot with roti, naan or rice.

Note: You can pan sear and lightly brown the paneer cubes or directly add to the gravy. Add extra salt after taste testing since, the fenugreek leaves already has some salt added.