Methi Malai Paneer Recipe
Ingredients
| Cottage cheese | 200 Gram | |
| Peas | 1/2 Cup (16 tbs), boiled | |
| Cinnamon stick | 1/2 | |
| 2 Moti illaichi (cardamom) | ||
| 3-4 Laung (cloves) | ||
| Cashewnuts | 1 Tablespoon | |
| Oil | 2 Tablespoon | |
| Onion | 1 , grated | |
| 1/4 Tsp white pepper pd. | ||
| Cream | 1/2 Cup (16 tbs) | |
| Kasoori methi | 4 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
1. Crush together dalchini, laung and seeds of moti illaichi on a chakla-belan. Keep the masala aside.
2. Grind cashewnuts separately on the chakla-belan.
3. Heat oil. Add grated onion and cook on low heat till oil separates. Do not let the onions turn brown.
4. Add the crushed masala and pepper powder. Cook for a few seconds.
5. Add kasoori methi and malai, cook on low heat for 2-3 minutes till malai dries up.
6. Add boiled peas and paneer.
7. Add cashewnuts and cook for a few seconds.
8. Add enough milk to get a thick gravy.
9. Add salt and sugar to taste.
2. Grind cashewnuts separately on the chakla-belan.
3. Heat oil. Add grated onion and cook on low heat till oil separates. Do not let the onions turn brown.
4. Add the crushed masala and pepper powder. Cook for a few seconds.
5. Add kasoori methi and malai, cook on low heat for 2-3 minutes till malai dries up.
6. Add boiled peas and paneer.
7. Add cashewnuts and cook for a few seconds.
8. Add enough milk to get a thick gravy.
9. Add salt and sugar to taste.
Chef
