Posted in main-course

Makhni Methi Paneer/Cottage Cheese in Rich Fenugreek Gravy Recipe

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Makhni Methi Paneer- Cottage Cheese slices dipped in makhni gravy with a hint of fresh fenugreek leaves in every bite. This recipe is a variation of Methi Malai Matar recipe. Since, fresh peas are not available in this season, I chose to cook a different version of Methi Malai Matar with paneer / cottage cheese and it tasted delicious.

So, just grab a bunch of fresh fenugreek leaves, cottage cheese and basic makhni gravy ingredients and get ready to cook scrumptious restaurant style Makhni Methi Paneer at home.

INGREDIENTS

  • 200 Grams Paneer (Cottage Cheese)
  • 2 Medium Onion (Chopped)
  • 4 Medium Tomatoes (Chopped)
  • 1/2 Cup (Chopped) Fenugreek Leaves
  • 2 Tsp ( Grated ) Ginger
  • 2 Tsp ( Grated ) Garlic
  • 2 1/2 Tbsp Melon Seeds (Soaked in water for 30-40 mins)
  • 6 pieces of Green Cardamom (Elaichi)
  • 1 1/2 ” Piece Of Cinnamon Stick (Dalchini)
  • 1/2 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Cumin Seeds Powder ( Bhuna Jeera )
  • 1 Tsp Coriander Powder ( Pisi Dhaniya)
  • 1 Tsp Degi Red Chilli Powder (Lal Mirch Powder)
  • 1/2 Tsp Garam Masala
  • 1/2 Cup Milk
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Oil + 3/4 Tbsp
  • Salt as per Taste

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METHOD

  1. Heat 1 1/2 tablespoons of oil in a kadai and add onion, garlic and ginger.
  2. Cook the ingredients with a pinch of salt till onion softens a bit. It will take around 5-7 minutes.
  3. Add chopped tomatoes and cook till tomatoes turn tender.
  4. Grind melon seeds and transfer paste to kadai.
  5. Also add turmeric powder, cumin seeds powder and coriander powder.
  6. Cook for two minutes and turn off the heat.
  7. Allow mixture to cool down. Transfer the contents to a jar and blitz the mixture to obtain a paste.
  8. Heat remaining oil in a kadai and add fenugreek leaves.
  9. Sprinkle some salt and cook them for 2 minutes.
  10. Add onion-tomato paste, degi red chilli powder, garam masala and salt. Stir all the ingredients and cook for 3-4 minutes.
  11. Add milk and sugar along with 1/4 cup of water and stir the contents of kadai.
  12. Cover kadai with a lid and let gravy simmer for 5-7 minutes till gravy starts to thicken.
  13. Add cottage cheese slices. Cook for a minute and turn off the heat.
  14. Transfer contents to a serving bowl and serve makhni methi paneer with tandoori roti /any Indian flat-bread of your choice. 

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