Fenugreek cream cheese recipe

Step 1: To begin making the Methi Malai Paneer Recipe, soak cashews in warm water for 15 to 20 minutes

Step 2: Keep it aside

Step 3: Heat oil in a heavy bottomed pan

Step 4: Add fenugreek leaves with little salt and cook till the raw smell evaporates

Step 5: To the same heavy bottomed pan, add 1 teaspoon of oil and add sliced onion, ginger, garlic and green chillies

Step 6: Saute till raw smell goes

Step 7: Add diced tomatoes and salt

Step 8: Saute till tomatoes are mushy

Step 9: Once onion tomato mixture has cooled, grind it very smooth along with soaked cashews

Step 10: Our masala for methi malai paneer is ready

Step 11: Add remaining oil in a heavy bottomed pan

Step 12: Add bay leaf, cumin seeds and let it cook for about 15 seconds

Step 13: After 15 seconds, add ground onion tomato paste and cook for about 2 to 4 minutes

Step 14: Add turmeric powder, red chilli powder, coriander powder, kasuri methi and salt

Step 15: Saute well

Step 16: Add sauteed methi leaves, diced paneer, milk and required water to get the desired consistency

Step 17: Mix everything well and keep it covered

Step 18: Stir in between

Step 19: When the curry is boiling well, add malai and garam masala powder and let it cook for another 1 minute

Step 20: Mix Methi Malai Paneer and switch off

Step 21: Serve Methi Malai Paneer Recipe along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weekday meal