Step-by-Step Instructions

1. 1.Blanch Fenugreek Leaves

   In a pot, bring water to a boil and add 1 tablespoon of salt.

2. 2.Blanch Fenugreek Leaves

   Add 1 cup of fenugreek leaves (methi) to the boiling water and blanch for 2 minutes.

3. 3.Cool Fenugreek Leaves

   Remove the blanched methi from the hot water and immediately transfer it to ice-cold water with ice cubes to stop the cooking process and retain its vibrant green color.

4. 4.Prepare Fenugreek Leaves

   Squeeze out all excess water from the methi and set it aside.

5. 5.Prepare Gravy Base

   For the gravy paste, boil 1 large chopped onion, 2 green chillies, 1 inch ginger, and 8-10 cashews in water for 4-5 minutes until the onion softens.

6. 6.Grind Gravy Paste

   Remove the boiled ingredients and transfer them to a blender. Add 6-7 garlic cloves, 2 cloves, 2 cardamom pods, 1/2 inch cinnamon stick, and a few peppercorns. Grind into a smooth paste.

7. 7.Sauté Spices

   Heat 1 tablespoon of ghee and 1 tablespoon of oil in a pan. Once hot, add 1 teaspoon of cumin seeds and let them splutter.

8. 8.Cook Gravy Paste

   Add the prepared onion-cashew paste to the pan and sauté for 2-3 minutes until the oil separates from the paste.

9. 9.Add Fenugreek

   Add the squeezed fenugreek leaves to the sautéed paste and mix well.

10. 10.Add Milk

    Reduce the gas flame to low and add 1 cup of milk, stirring continuously to prevent it from curdling.

11. 11.Add Cream

    Add 1/2 cup of fresh cream and mix it into the gravy until well combined.

12. 12.Adjust Consistency

    Add about 1/2 cup of water or paneer whey (if available) to adjust the gravy consistency to your preference.

13. 13.Season Gravy

    Add salt to taste and mix thoroughly.

14. 14.Add Paneer

    Gently add 8-10 cottage cheese (paneer) cubes to the gravy and lightly mix them in.

15. 15.Final Seasoning

    Add 1 teaspoon of garam masala and mix gently.

16. 16.Simmer

    Cover the pan and cook for 2 minutes to allow the flavors to meld and the paneer to absorb the gravy.

17. 17.Serve

    Serve the restaurant-style Methi Malai Paneer hot with naan, roti, or rice.