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Methi Malai Paneer

#Paneer   #Indian   #Curry   #Dinner   #Lunch  

Table of Content

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    25 minutes (Prep time - 15 minutes), 4 portions, Type: 🥬, Source: , Category: North Indian Curry, Net Carbs per serving: 18.86 , Total Net Carbs: 75.44

  • Ingredients

    1. Fresh Fenugreek Leaves: 2 cups
2. Water:
    - 2 cups
    - 2 cups
    - 0.5 cup
    - 1 cup
3. Salt: to taste 
4. Erythritol:
    - 1 tsp
    - 0.5 tsp
5. Onion: 300 gms(3 medium)
6. Cashew: 120 gms(15-18)
7. Ghee:
    - 1.5 tbsp
    - 1 tbsp
    - 1 tbsp
8. Green Cardamom: 1 gm{1 piece
9. Cloves: 2 gms(2 pieces)
10. Black Pepper: 10 gms(8-10 pieces)
11. Bayleaf: 1 leaf
12. Ginger: 0.5 tbsp(1/2 inch sliced)
13. Green Chilli: 15 gms(2 medium)
14. Greek Yoghurt: 1 cup(beaten)
15. Paneer: 250 gms
16. Cumin Seeds: 0.5 tsp
17. Asafoetida: a pinch 
18. Turmeric Powder: 0.5 tsp
19. Red Chilli Powder: 0.25 tsp(degi mirch)
20. Red Chilli: 5 gms(2 dry)
21. Coriander: 5 gms(sprig)

  • Cookwares

    1. Bigger Bowl
    2. Hob
    3. Bowl
    4. Small Pan
    5. Mixer Grinder
    6. Deep Pan
    7. Knife
    8. Lid
    9. Pan
    10. Spatula

  • Steps

    Soak Fresh Methi Leaves

    • In a bowl, add fresh fenugreek leaves (2 cups), water (2 cups), salt (to taste).
    • Keep it aside for 5-10 minutes.

    Paste

    • In a deep pan, add water (2 cups), erythritol (1 tsp), onion (300 gms(3 medium)), cashew (120 gms(15-18)).
    • Blanch it well.
    • Onces it’s done, transfer it into a mixer grinder and make a smooth paste of it.

    Gravy

    • In a deep pan, add ghee (1.5 tbsp).
    • Once hot, add cinnamon stick (5 gms(1/2 inch)), green cardamom (1 gm (1 piece), cloves (2 gms(2 pieces)), black pepper (10 gms(8-10 pieces)), bayleaf (1 leaf).
    • Let it splutter.
    • Add prepared paste from previous section.
    • Using spatula, saute it well on hob at medium heat.
    • Add ginger (0.5 tbsp(1/2 inch sliced)), green chilli (15 gms(2 medium)) and water (0.5 cup) while sauteing it.
    • Add greek yoghurt (1 cup(beaten)) and mix everything well.
    • Add water (1 cup), cover the deep pan with the lid and cook for 15-20 minutes.
    • Strain the gravy into a bigger bowl.
    • Remove the whole spices.

    Methi Paneer

    • Using knife make cubes of paneer (250 gms).
    • Chop the soaked fenugreek leaves from first section using knife.
    • In a pan, add ghee (1 tbsp).
    • Once hot, add cumin seeds (0.5 tsp), asafoetida (a pinch), chopped fenugreek leaves and saute it well.
    • Add erythritol (0.5 tsp), turmeric powder (0.5 tsp), red chilli powder (0.25 tsp(degi mirch)).
    • Saute it for 2 minute.
    • Add paneer cubes and saute on low heat for 2 minutes.
    • In the same pan, add prepared gravy from previous section.
    • Mix everything well on medium heat.
    • Check the seasoning and cook for (5-10) minutes on medium heat.

    Tadka

    • In a small pan, add ghee (1 tbsp)
    • Once hot, add red chilli (5 gms(2 dry)) and saute it for a minute.

    Serve

    • Transfer the methi malai paneer in a serving dish and pour the tadka on top of it.
    • Garnish it with coriander (5 gms(sprig)).
    • Serve hot.

  • Process

    **SOAK FRESH METHI LEAVES**IN A BOWL, ADD FRESH FENUGREEK LEAVES (2 CUPS),WATER (2 CUPS), SALT (TO TASTE).KEEP IT ASIDE FOR 5-10 MINUTES.**PASTE**IN A DEEP PAN, ADD WATER (2 CUPS), ERYTHRITOL (1TSP), ONION (300 GMS(3 MEDIUM)), CASHEW (120GMS(15-18)).BLANCH IT WELL.ONCES IT’S DONE, TRANSFER IT INTO A MIXER GRINDERAND MAKE A SMOOTH PASTE OF IT.**GRAVY**IN A DEEP PAN, ADD GHEE (1.5 TBSP).ONCE HOT, ADD CINNAMON STICK (5 GMS(1/2 INCH)),GREEN CARDAMOM (1 GM (1 PIECE), CLOVES (2 GMS(2PIECES)), BLACK PEPPER (10 GMS(8-10 PIECES)),BAYLEAF (1 LEAF).LET IT SPLUTTER.ADD PREPARED PASTE FROM PREVIOUS SECTION.USING SPATULA, SAUTE IT WELL ON HOB AT MEDIUMHEAT.ADD GINGER (0.5 TBSP(1/2 INCH SLICED)), GREENCHILLI (15 GMS(2 MEDIUM)) AND WATER (0.5 CUP)WHILE SAUTEING IT.ADD GREEK YOGHURT (1 CUP(BEATEN)) AND MIXEVERYTHING WELL.ADD WATER (1 CUP), COVER THE DEEP PAN WITH THE LIDAND COOK FOR 15-20 MINUTES.STRAIN THE GRAVY INTO A BIGGER BOWL.REMOVE THE WHOLE SPICES.**METHI PANEER**USING KNIFE MAKE CUBES OF PANEER (250 GMS).CHOP THE SOAKED FENUGREEK LEAVES FROM FIRSTSECTION USING KNIFE.IN A PAN, ADD GHEE (1 TBSP).ONCE HOT, ADD CUMIN SEEDS (0.5 TSP), ASAFOETIDA (APINCH), CHOPPED FENUGREEK LEAVES AND SAUTE ITWELL.ADD ERYTHRITOL (0.5 TSP), TURMERIC POWDER (0.5TSP), RED CHILLI POWDER (0.25 TSP(DEGI MIRCH)).SAUTE IT FOR 2 MINUTE.ADD PANEER CUBES AND SAUTE ON LOW HEAT FOR 2MINUTES.IN THE SAME PAN, ADD PREPARED GRAVY FROM PREVIOUSSECTION.MIX EVERYTHING WELL ON MEDIUM HEAT.CHECK THE SEASONING AND COOK FOR (5-10) MINUTES ONMEDIUM HEAT.**TADKA**IN A SMALL PAN, ADD GHEE (1 TBSP)ONCE HOT, ADD RED CHILLI (5 GMS(2 DRY)) AND SAUTEIT FOR A MINUTE.**SERVE**TRANSFER THE METHI MALAI PANEER IN A SERVING DISHAND POUR THE TADKA ON TOP OF IT.GARNISH IT WITH CORIANDER (5 GMS(SPRIG)).SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 75.44)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Fresh Fenugreek Leaves 2 CUPS 240.0 480.0 2.17 INDB 10.42
Water 2 CUPS 240.0 480.0 0.0 UKDB 0.0
Water 2 CUPS 240.0 480.0 0.0 UKDB 0.0
Water 0.5 CUP 240.0 120.0 0.0 UKDB 0.0
Water 1 CUP 240.0 240.0 0.0 UKDB 0.0
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Erythritol 1 TSP 5.0 5.0 0.0 NCCDB 0.0
Erythritol 0.5 TSP 5.0 2.5 0.0 NCCDB 0.0
Onion 300 GMS 1.0 300.0 8.5 UKDB 25.5
Cashew 120 GMS 1.0 120.0 18.0 LABEL 21.6
Ghee 1.5 TBSP 15.0 22.5 0.0 NCCDB 0.0
Ghee 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Ghee 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Green Cardamom 1 GM{1 PIECE 0.0 0.0 0.0 UKDB 0.0
Cloves 2 GMS 1.0 2.0 0.0 UKDB 0.0
Black Pepper 10 GMS 1.0 10.0 0.0 UKDB 0.0
Black Pepper 10 GMS 1.0 10.0 0.0 UKDB 0.0
Ginger 0.5 TBSP 15.0 7.5 8.1 UKDB 0.61
Green Chilli 15 GMS 1.0 15.0 0.7 UKDB 0.1
Greek Yoghurt 1 CUP 240.0 240.0 3.5 LABEL 8.4
Paneer 250 GMS 1.0 250.0 3.5 LABEL 8.75
Cumin Seeds 0.5 TSP 5.0 2.5 0.0 UKDB 0.0
Asafoetida a pinch 0.0 0.0 0.0 UKDB 0.0
Turmeric Powder 0.5 TSP 5.0 2.5 0.0 UKDB 0.0
Red Chilli Powder 0.25 TSP 5.0 1.25 0.0 UKDB 0.0
Red Chilli 5 GMS 1.0 5.0 0.0 UKDB 0.0
Coriander 5 GMS 1.0 5.0 1.2 UKDB 0.06
Grand Total - - - - - - 75.44

Caution

The calculation is indicative and my lookup list did not have net carb values for Bayleaf and thus not included in the calculations above.

Recipe in Cooklang 
>> Serving Size: 4 portions
>> Cooking Time: 25 minutes (Prep time - 15 minutes)
>> Category: North Indian Curry
>> Type: Vegetarian
>> Source: https://ranveerbrar.com/recipes/methi-malai-paneer/

**Soak Fresh Methi Leaves**
In a #bowl{}, add @fresh fenugreek leaves{2%cups}, @water{2%cups}, @salt{to taste}.
Keep it aside for ~{5-10%minutes}.

**Paste**
In a #deep pan{}, add @water{2%cups}, @erythritol{1%tsp}, @onion{300%gms(3 medium)}, @cashew{120%gms(15-18)}.
Blanch it well.
Onces it’s done, transfer it into a #mixer grinder{} and make a smooth paste of it.

**Gravy**

In a #deep pan{}, add @ghee{1.5%tbsp}. 
Once hot, add cinnamon stick{5%gms(1/2 inch)}, @green cardamom{1%gm{1 piece}, @cloves{2%gms(2 pieces)}, @black pepper{10%gms(8-10 pieces)}, @bayleaf{1%leaf}.
Let it splutter.
Add prepared paste from previous section.
Using #spatula{}, saute it well on #hob{} at medium heat.
Add @ginger{0.5%tbsp(1/2 inch sliced)}, @green chilli{15%gms(2 medium)} and @water{0.5%cup} while sauteing it.
Add @greek yoghurt{1%cup(beaten)} and mix everything well.
Add @water{1%cup}, cover the #deep pan{} with the #lid{} and cook for ~{15-20%minutes}.
Strain the gravy into a #bigger bowl{}. 
Remove the whole spices.

**Methi Paneer**
Using #knife{} make cubes of @paneer{250%gms}.
Chop the soaked fenugreek leaves from first section using #knife{}.
In a #pan{}, add @ghee{1%tbsp}.
Once hot, add @cumin seeds{0.5%tsp}, @asafoetida{a pinch}, chopped fenugreek leaves and saute it well.
Add @erythritol{0.5%tsp}, @turmeric powder{0.5%tsp}, @red chilli powder{0.25%tsp(degi mirch)}.
Saute it for ~{2%minute}.
Add paneer cubes and saute on low heat for ~{2%minutes}.
In the same pan, add prepared gravy from previous section.
Mix everything well on medium heat.
Check the seasoning and cook for ~{5-10} minutes on medium heat.

**Tadka**

In a #small pan{}, add @ghee{1%tbsp}
Once hot, add @red chilli{5%gms(2 dry)} and saute it for a minute.

**Serve**
Transfer the methi malai paneer in a serving dish and pour the tadka on top of it.
Garnish it with @coriander{5%gms(sprig)}.
Serve hot.

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