Malai Methi Paneer

Malai Methi Paneer

Fresh fenugreek leaves aka methi is rare in my kitchen simply because it is not available here. This summer though we managed to grow some in our garden. My mother-in-law was here not that long ago and before she left, she sowed some seeds and we harvested it couple of days ago. The leaves were tender and we did not want to leave them longer as the rains will destroy them. I could not wait to make this dish that I saw on a television program. It was quite interesting because the gravy is made using curd and not tomatoes which normally is the case. If you count your calories, this is not for you as it has some milk and also some paneer. You could use low fat yogurt to keep the calories lower and could also make your own paneer using skimmed milk. The dish came out great and was fantastic with chapattis (made it as sukka roti i.e. no oil/ghee) and I think it will go well with rice/pulav. If you like paneer, this is a must try, I would say...

1 cup paneer, cubed

Couple of handful of fenugreek leaves, chopped

1 teaspoon grated ginger

½ cup milk
2 cups yogurt
1 big onion, roughly chopped
1 teaspoon black peppercorn
2-3 cloves

½ teaspoon chilly powder (adjust according to taste as peppercorn is also added)

1 teaspoon coriander powder
1 teaspon cumin seeds
½ teaspoon methi seeds (fenugreek seeds)
Turmeric powder
Salt to taste
Cooking oil

Put the onion, cloves and peppercorns together in a saucepan and add water to immerse them and cook until done. Cool and grind this to a paste

Heat some oil and add the cumin seeds and methi seeds and allow it to brown and also add ginger

Add the ground paste and bring to boil, add little water if needed

Add the fenugreek leaves and cook until done, add water if needed

Add the coriander powder, chilly powder, turmeric powder and salt

Once raw smell goes, add the milk and yogurt and bring to boil

Add the paneer and simmer for a few minutes then serve!