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Methi Malai Paneer

Madhuri.Dixit's picture
  Cottage cheese/Null 200 Gram, cut into small cubes (Paneer)
  Shelled boiled peas/Null 1⁄2 Cup (8 tbs) (Null)
  Cinnamon stick/Null 1⁄2 (Dalchini)
  Cardamom/Null 2 (Moti Ilaichi)
  Cloves/Null 4 (Laung)
  Cashewnuts/Null 1 Tablespoon (Null)
  Oil/Null 2 Tablespoon (Null)
  Onion/Null 1 , grated (Null)
  White pepper powder/Null 1⁄4 Teaspoon (Null)
  Cream/Null 75 Gram (1/2 Cup, Malai)
  Dry fenugreek leaves/Null 4 Tablespoon
  Salt/Null To Taste
  Sugar/Null 1 Pinch
  Milk/Null 1⁄2 Cup (8 tbs) (Null)

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.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1022 Calories from Fat 429

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 1245.4 mg51.9%

Total Carbohydrates 108 g36%

Dietary Fiber 8.8 g35.2%

Sugars 51.9 g

Protein 41 g82.7%

Vitamin A 8% Vitamin C 19.4%

Calcium 52.6% Iron 11.8%

*Based on a 2000 Calorie diet

1 Comment

Mannat's picture
Methi Malai Paneer Recipe