Methi Malai Paneer
Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.
Key Stats¶
21.73 Net Carbs per Serving
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 portions
Type: Vegetarian
Source: External Link
Category: North Indian Curry
-
Ingredients¶
S.No Ingredient Amount Step 1. Fresh Fenugreek Leaves 2 cups Step 1 2. Water 2 cups Step 1 2 cups Step 3 0.5 cup Step 11 1 cup Step 13 3. Salt to taste 4. Erythritol 1 tsp Step 3 0.5 tsp Step 20 5. Onion 300 gms(3 medium) Step 3 6. Cashew 120 gms(15-18) Step 3 7. Ghee 1.5 tbsp Step 6 1 tbsp Step 18 1 tbsp Step 26 8. Green Cardamom 1 gm{1 piece Step 7 9. Cloves 2 gms(2 pieces) Step 7 10. Black Pepper 10 gms(8-10 pieces) Step 7 11. Bayleaf 1 leaf Step 7 12. Ginger 0.5 tbsp(1/2 inch sliced) Step 11 13. Green Chilli 15 gms(2 medium) Step 11 14. Greek Yoghurt 1 cup(beaten) Step 12 15. Paneer 250 gms Step 16 16. Cumin Seeds 0.5 tsp Step 19 17. Asafoetida a pinch 18. Turmeric Powder 0.5 tsp Step 20 19. Red Chilli Powder 0.25 tsp(degi mirch) Step 20 20. Red Chilli 5 gms(2 dry) Step 27 21. Coriander 5 gms(sprig) Step 29
-
Cookware¶
- Bowl
- Pan
- Deep Pan
- Knife
- Lid
- Hob
- Mixer Grinder
- Bigger Bowl
- Spatula
- Small Pan
Nutritionix Link
Copy the ingredients from below and adjust as needed.
Copy Ingredients
Fresh Fenugreek Leaves - 2 CUPS
Water - 2 CUPS
Water - 2 CUPS
Water - 0.5 CUP
Water - 1 CUP
Salt - to taste
Erythritol - 1 TSP
Erythritol - 0.5 TSP
Onion - 300 GMS
Cashew - 120 GMS
Ghee - 1.5 TBSP
Ghee - 1 TBSP
Ghee - 1 TBSP
Green Cardamom - 1 GM{1 PIECE
Cloves - 2 GMS
Black Pepper - 10 GMS
Bayleaf - 1 LEAF
Ginger - 0.5 TBSP
Green Chilli - 15 GMS
Greek Yoghurt - 1 CUP
Paneer - 250 GMS
Cumin Seeds - 0.5 TSP
Asafoetida - a pinch
Turmeric Powder - 0.5 TSP
Red Chilli Powder - 0.25 TSP
Red Chilli - 5 GMS
Coriander - 5 GMS
-
Steps¶
Soak Fresh Methi Leaves¶
- Step 1: In a bowl, add
2 cups fresh fenugreek leaves ,2 cups water ,salt (to taste). - Step 2: Keep it aside for 5-10 minutes.
Paste¶
- Step 3: In a deep pan, add
2 cups water ,1 tsp erythritol ,300 gms(3 medium) onion ,120 gms(15-18) cashew . - Step 4: Blanch it well.
- Step 5: Onces it’s done, transfer it into a mixer grinder and make a smooth paste of it.
Gravy¶
- Step 6: In a deep pan, add
1.5 tbsp ghee . - Step 7: Once hot, add cinnamon stick{5%gms(1/2 inch)},
1 gm{1 piece green cardamom ,2 gms(2 pieces) cloves ,10 gms(8-10 pieces) black pepper ,1 leaf bayleaf . - Step 8: Let it splutter.
- Step 9: Add prepared paste from previous section.
- Step 10: Using spatula, saute it well on hob at medium heat.
- Step 11: Add
0.5 tbsp(1/2 inch sliced) ginger ,15 gms(2 medium) green chilli and0.5 cup water while sauteing it. - Step 12: Add
1 cup(beaten) greek yoghurt and mix everything well. - Step 13: Add
1 cup water , cover the deep pan with the lid and cook for 15-20 minutes. - Step 14: Strain the gravy into a bigger bowl.
- Step 15: Remove the whole spices.
Methi Paneer¶
- Step 16: Using knife make cubes of
250 gms paneer . - Step 17: Chop the soaked fenugreek leaves from first section using knife.
- Step 18: In a pan, add
1 tbsp ghee . - Step 19: Once hot, add
0.5 tsp cumin seeds ,asafoetida (a pinch), chopped fenugreek leaves and saute it well. - Step 20: Add
0.5 tsp erythritol ,0.5 tsp turmeric powder ,0.25 tsp(degi mirch) red chilli powder . - Step 21: Saute it for 2 minute.
- Step 22: Add paneer cubes and saute on low heat for 2 minutes.
- Step 23: In the same pan, add prepared gravy from previous section.
- Step 24: Mix everything well on medium heat.
- Step 25: Check the seasoning and cook for 5-10 number minutes on medium heat.
Tadka¶
- Step 26: In a small pan, add
1 tbsp ghee - Step 27: Once hot, add
5 gms(2 dry) red chilli and saute it for a minute.
Serve¶
- Step 28: Transfer the methi malai paneer in a serving dish and pour the tadka on top of it.
- Step 29: Garnish it with
5 gms(sprig) coriander . - Step 30: Serve hot.
- Step 1: In a bowl, add
-
Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
◀
▶
-
Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source FRESH FENUGREEK LEAVES 2 CUPS 10.42 480 INDB WATER 2 CUPS 0 480 Nutritionix SALT TO TASTE 0 0 Nutritionix WATER 2 CUPS 0 480 Nutritionix ERYTHRITOL 1 TSP 0 5 NCCDB ONION 300 GMS 26.25 300 Nutritionix CASHEW 120 GMS 21.72 120 UKDB GHEE 1.5 TBSP 0 22.5 Nutritionix GREEN CARDAMOM 1 GM{1 PIECE 0 0 Nutritionix CLOVES 2 GMS 0.63 2 Nutritionix BLACK PEPPER 10 GMS 3.86 10 Nutritionix BLACK PEPPER 10 GMS 3.86 10 Nutritionix BAYLEAF 1 LEAF 0 0 Nutritionix GINGER 0.5 TBSP 0.61 7.5 UKDB GREEN CHILLI 15 GMS 0.56 15 Nutritionix WATER 0.5 CUP 0 120 Nutritionix GREEK YOGHURT 1 CUP 8.64 240 Nutritionix WATER 1 CUP 0 240 Nutritionix PANEER 250 GMS 7.45 250 Nutritionix GHEE 1 TBSP 0 15 Nutritionix CUMIN SEEDS 0.5 TSP 0.84 2.5 Nutritionix ASAFOETIDA A PINCH 0 0 Nutritionix ERYTHRITOL 0.5 TSP 0 2.5 NCCDB TURMERIC POWDER 0.5 TSP 1.11 2.5 Nutritionix RED CHILLI POWDER 0.25 TSP 0.19 1.25 Nutritionix GHEE 1 TBSP 0 15 Nutritionix RED CHILLI 5 GMS 0.74 5 Nutritionix CORIANDER 5 GMS 0.04 5 Nutritionix
Cooklang¶
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.