Recipes
Lasooni Methi Malai Paneer
MaterChef contender Rishi says: "A deliciously creamy garlic and fenugreek paneer curry!"
MaterChef contender Rishi says: "A deliciously creamy garlic and fenugreek paneer curry!"
Cook: 45 Mins
Serves: 4
Price: £1.90 per serving
Nutritional Information
Each 346g serving contains
Energy
7076kj
493kcal
7076kj
493kcal
24%
Fat
36g
36g
Med
52%
52%
Saturates
18g
18g
Med
92%
92%
Sugars
8.6g
8.6g
Low
10%
10%
Salt
1.4g
1.4g
Med
22%
22%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2045kj/489kcal
Typical energy values per 100g:
2045kj/489kcal
Ingredients
500g Paneer
3 Onions, sliced
50g Cashew nuts
7 cloves Garlic
3tbsp Ghee
1tsp Cumin seeds
3 green Cardamom
1 Bay leaf
1 Cinnamon stick
2 Green Chillies, sliced
75g fresh Methi, roughly chopped
2tsp Garam Masala
1tsp Cumin Powder
100ml Double Cream
1/2tbsp Kasuri Methi
Handful fresh Coriander
2 Green Chillies, sliced, for the tempering
1/2tsp Chilli Powder, for the tempering
Method
1
Start by chopping the paneer into bite sized pieces, then soak in boiling water for 30 mins.
2
Heat 1tbsp of ghee in a pan and sauté the onions, 3 whole cloves of garlic, and cashew nuts for 10 mins on low heat.
3
Then transfer to a blender jug with 250ml of water and blend till smooth.
4
Heat another 2tbsp of ghee and toast the cumin seeds, cardamom, cinnamon, and bay leaf for 1 minute.
5
Mince the remaining 4 cloves of garlic and add to the pan along with the green chillies.
6
Continue to cook until the garlic has turned golden.
7
Next add the fresh methi and sauté until it has started to wilt.
8
Pour in the onion sauce along with the salt, black pepper, cumin powder, garam masala, and paneer.
9
Mix to combine, then cover the pan and let it simmer on a low heat for 5 minutes.
10
Finish with cream, kasuri methi, and fresh coriander.
11
For the tempering, heat ghee in a pan and sauté the garlic and green chillies until the garlic becomes crispy.
12
Mix in chilli powder and spoon over the paneer before serving.