North Indian · Lunch, Dinner
Methi malai paneer
Paneer and fresh fenugreek leaves in a mildly sweet, creamy gravy.
- Calories
- 737 kcal
- Protein
- 33 g
- Carbs
- 62 g
- Fat
- 40 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: tree_nut, dairy, gluten.
Ingredients
- 110 g Paneer
- 60 g Methi leaves
- ½ onion Onion
- 12 g Cashews
- 1 clove Garlic
- 4 g Ginger
- 15 ml Single cream
- ½ chilli Green chillies
- ½ tbsp Sunflower oil
- ¼ tsp Salt
- 60 g Wholewheat flour (atta)
Method
- Blend the soaked cashews with a little water to a smooth paste.
- Make a small roti with the atta and a little water and salt, cook on a hot tawa and set aside.
- Heat oil, fry garlic and ginger for a minute, add onion and cook 5 minutes until soft.
- Add the fenugreek leaves and chilli, cook 3 minutes, then stir in the cashew paste and a splash of water and simmer 5 minutes.
- Add the paneer and salt, simmer 4 minutes, swirl in the cream, and serve with the roti.
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