Methi malai paneer with dried methi

FOLLOW ALONG

4 simple steps.
One delicious result.

1. STEP 1 / 415–18 min

   Soften the onion and cashews

   Medium-low heat

   Have ready

   Oil · onion · ginger · garlic · cashews · ¾ cup / 180 ml water

   1. Warm oil over medium-low heat.
   2. Cook onion for 5–6 minutes without browning.
   3. Add ginger and garlic for 1 minute.
   4. Add cashews and ¾ cup / 180 ml water, then simmer 8–10 minutes until tender.

   Next: Make the smooth base ↓

2. STEP 2 / 42–3 min + cooling

   Make the smooth base

   Off the heat

   Have ready

   Remaining ¼ cup / 60 ml water as needed for blending

   1. Remove from the heat and let cool before blending.
   2. Blend using the remaining water as needed.
   3. Follow blender instructions and never seal hot liquid in a personal blender.
   4. Return sauce to the pan.

   Next: Fold in the paneer ↓

3. STEP 3 / 44–5 min

   Fold in the paneer

   Gentle simmer

   Have ready

   300 g / 10½ oz paneer · ⅓ tsp salt

   1. Add salt and bring the sauce to a gentle simmer.
   2. Fold in paneer.
   3. Heat for 4–5 minutes, loosening with a little water if necessary.

   Next: Add cream and dried leaves ↓

4. STEP 4 / 42 min

   Add cream and dried leaves

   Low heat

   Have ready

   ¼ cup cream · 2 tsp kasuri methi · ¼ tsp garam masala

   1. Stir in cream, crushed kasuri methi and garam masala.
   2. Warm gently for 2 minutes.
   3. Taste and adjust salt.

   Why this step matters
   This is a dried-leaf adaptation: do not replace the measured leaves with fenugreek seeds or seed powder.

   SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →