methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style |


by
Methi Malai Paneer Subzi, Restaurant Style Sabzi

5/5 stars  100% LIKED IT    13 REVIEWS ALL GOOD
मेथी मलाई पनीर सब्जी रेसिपी - हिन्दी में पढ़ें (Methi Malai Paneer Subzi, Restaurant Style Sabzi in Hindi) 

Added to 86 cookbooks   This recipe has been viewed 59487 times

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style.

To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer.

The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it.

Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi.

This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice.

Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers.

Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

Add your private note

Methi Malai Paneer Subzi, Restaurant Style Sabzi recipe - How to make Methi Malai Paneer Subzi, Restaurant Style Sabzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Method
For the paste

    For the paste
  1. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  2. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.
  3. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
  4. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed

    How to proceed
  1. To make methi malai paneer subzi, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds.
  2. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute.
  3. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds.
  4. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the paneer, mix gently and cook on a medium flame for 1 minute.
  7. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
  8. Serve the methi malai paneer subzi hot garnished with grated paneer.

Methi Malai Paneer Subzi Video by Tarla Dalal

Methi Malai Paneer Subzi, Restaurant Style Sabzi recipe with step by step photos

If you like methi malai paneer

  1. If you like methi malai paneer, then also try other Punjabi sabzis like

Tips for methi malai paneer sabzi

  1. Methi leaves have lot of dirt in them. So remember to wash them well before chopping.
  2. Prefer to chop ginger, garlic and green chillies finely.
  3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts.
  4. Cool the ingredients of the paste before blending.
  5. Do not over saute as cumin seeds tend to burn quickly.
  6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi.
  7. If you wish, you can make garam masala at home.  
  8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives contrasting texture to the paneer.
  9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables.
  10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. 

How to select fenugreek leaves, methi ke patte

  1. Always select bunches that are fresh and green in colour. 
  2. The leaves should look fresh and tender, and not be wilted or bruised.
     
  3. Avoid if they are yellow or very dry textured.
     
  4. Also avoid those that have a slimy coating as this is an indication of decay.
     
  5. Also check for dirt especially in between the thick stems. 

How to select paneer

  1. Paneer is also readily available in grocery stores in small and large packets, in cube form. 
     
  2. Confirm the manufacturing date for maximum softness and freshness. 

     
  3. It is also available in local dairy outlets, where it is freshly made every day and sold as required. 
     
  4. When buying paneer ensure that it is completely white in colour and that it is soft to touch. 
     
  5. It should not have black spots, or have yellow coloured spots.
     
  6. Smell it if possible. Spoiled paneer gives a typical rancid smell.

How to make paneer at home

  1. To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
  2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
  3. Bring it to a boil on a medium high flame. This would take around 8-10 minutes. Learn how to make soft paneer at home.

For the paste of methi malai paneer sabzi

  1. For the paste of methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style, heat 1 tbsp oil in a broad non-stick pan.
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Sauté on a medium flame for a few seconds. Do not over saute as cumin seeds tend to burn quickly. 
  4. Add 3/4 cup finely chopped onions.
  5. Add 2 tsp chopped ginger (adrak).
  6. Add 1 1/2 tbsp chopped garlic (lehsun).
  7. Add 1 tbsp chopped green chillies.
  8. Sauté on a medium flame for 2 minutes.
  9. Add 1/2 cup chopped tomatoes. This adds slight tang to the methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style.
  10. Add 2 tbsp chopped cashewnuts (kaju). This is one main ingredient to add creamy texture to the paste. Chop them so they are easy to blend. 
  11. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
  12. Once cooled transfer it into a mixer jar.
  13. Add 2 tbsp of water for blending.
  14. Blend till smooth using. Keep the paste aside.

For the methi malai paneer sabzi

  1. For the methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style, heat 2 tbsp oil in a deep non-stick kadai.
  2. Add 1 small stick cinnamon (dalchini).
  3. Add 1 cardamom (elaichi).
  4. Add 1 clove.
  5. Add 1 bayleaf (tejpatta).
  6. Sauté on a medium flame for a few seconds.
  7. Add 1 1/4 cups chopped fenugreek (methi) leaves. Remember to wash the leaves and chop them. 
  8. Sauté on a medium flame for 1 minute.
  9. Now add the spice powders. Add 1/4 tsp turmeric powder (haldi).
  10. Add 1 tsp chilli powder.
  11. Add 1/2 tsp coriander (dhania) powder.
  12. Add 2 tbsp of water. This is to avoid the masalas from burning. 
  13. Sauté on a medium flame for few seconds.
  14. Add the prepared paste.
  15. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. You will start getting a good aroma at this stage. 
  16. Add 1/2 cup milk. This will help to get the necessary consistency of methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style. 
  17. Add ½ cup of water.
  18. Add salt to taste.
  19. Add 1/2 tsp sugar.
  20. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The gravy will thicken slightly at this stage. 
  21. Add 1 1/4 cups paneer (cottage cheese) cubes. You can make small or big paneer cubes as per your choice. 
  22. Mix gently and cook on a medium flame for 1 minute.
  23. Add 1/4 cup fresh cream. Prefer to use the readymade fresh cream for best flavour of methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style.
  24. Add garam masala. If you wish, you can make garam masala at home.
  25. Mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
  26. Serve methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style hot garnished with 2 tbsp grated paneer (cottage cheese).

Nutrient values (Abbrv) per serving
Energy366 cal
Protein9.8 g
Carbohydrates11.3 g
Fiber1.4 g
Fat30.8 g
Cholesterol4 mg
Sodium19.2 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 21 May 21 01:17 AM


I tried this recipe and everyone in my family, especially my husband loved it.. thank you..
| Hide Replies
Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
21 May 21 02:47 PM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 30 Nov 20 12:39 PM


Making this recipe for the second time. Your recipe is awesome. Today I am cooking for my guest 20 pax. I am confident they will love it. Thank you and best wishes 💓💓
| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
01 Dec 20 03:26 PM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 16 Nov 20 11:34 AM


I made this recipe first time & it was awesome. Everyone at home liked it, specially my kids.
| Hide Replies
Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
17 Nov 20 06:40 PM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 30 Jul 20 02:19 PM


| Hide Replies
Tarla Dalal    Shashi thanks for the feedback !!! keep reviewing recipes you loved.
Reply
30 Jul 20 03:32 PM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 14 Jul 20 08:59 PM


How can we make this into a Jain recipe?
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 25 Jun 20 09:44 PM


Made it today yet to eat tasted amazing while checked on flavours
| Hide Replies
Tarla Dalal    Renu, thanks for your feedback.
Reply
29 Jun 20 03:41 PM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 28 Mar 20 03:02 PM


Tried this recipe for dinner and it was fantastic, just like restaurant sabzi. My husband couldn''t stop praising. Thank you, lots of love ????
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 01 Aug 19 01:46 PM


Hi can we use kasuri (dry) methi instead of regular methi?
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 08 Oct 18 11:15 PM


Today i have tried it and it was made vry yummy... Everyone like it... My first attempt...
| Hide Replies
Tarla Dalal    Hi Nancy, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed it. Happy cooking !!
Reply
09 Oct 18 08:48 AM
Methi Malai Paneer Subzi, Restaurant Style Sabzi
5
 on 15 Jan 18 05:48 PM


it was really very yummy only thing I added was smoke that gave an authentic restaurant taste
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words....do try more and more recipes and let us know how you enjoyed it...happy cooking !!
Reply
16 Jan 18 08:33 AM
View comment page:  ... 2