methi malai paneer recipe | methi paneer recipe | paneer methi malai (2024)

FAQs

What is methi Malai Paneer made of? ›

This recipe is based off a rich and cream gravy made with spices, tomatoes and onions all mixed in with methi (Fenugreek), peas and paneer. If you want a break from traditional gravy's without having to loose too much flavor, then definitely make this!

The main difference between the Paneer and Malai Paneer is that, in Paneer, the whole milk is used to make the actual paneer. On the other hand, Malai Paneer uses half milk and half paneer to make the dish ready. Both the dishes can be mixed with a lot of spices to give a nice texture and taste.

One of the very popular dairy items in our diet is MalaiPaneer. Not only it tastes amazing, but it is also rich in protein, which makes it a very popular choice among majority of vegetarians. Recently, the A2 Malaipaneer has become popular as it is even healthier than regular paneer.

Malai paneer is a delicious rich paneer recipe in a creamy white gravy. The gravy is made with onions, cashews, whole spices, milk, and cream. The khoya/mawa adds a delicious malai and creamy flavor.

The liquid left after making paneer is packed with high protein aiding in muscle repair and growth. Whey water can also support your weight loss journey.

While Paneer is made just with milk, Cream Cheese is made with a 1:2 ratio of Milk:Cream. Therefore, cream cheese has a higher fat percentage due to the fact that we have used cream in the starting mixture.

Typically in India, buffalo milk is used to make paneer—it has a higher fat content than cow's milk and a richer flavor. If you can get your hands on whole buffalo milk, then do use it, but you can still get great results using regular cow's milk.

Amul fresh paneer is sold in 100g, 200g and 1kg blocks. The product has a shelf life of 45 days at 4℃. Amul is one of the best paneer brands in India.

Substitute cream with 15 cashews. Soak the raw cashew nuts in ¼ cup warm water for 30 minutes. Add them to a small grinder and blend until smooth, creamy and uniform. Add more water if needed to bring it to consistency.

I advise consuming approximately 100 grams of paneer (cottage cheese) daily. However, it is important to avoid excessive consumption as it may lead to abdominal issues. Paneer contains micronutrients that play major biological activities necessary for our healthy growth.

Can I eat malai everyday? ›

It is not advisable to consume excess malai in your diet on regular basis. It is essential to consume balanced meal as excess amount of fat deposits on abdominal area can lead to obesity, diabetes, blood pressure. So please ensure to balance out your food intake with adequate exercise.

In terms of nutrition, paneer is a good source of protein, calcium, and phosphorus. It is also rich in vitamins like vitamin B12 and vitamin A. However, paneer is also high in fat and cholesterol, so it should be consumed in moderation, especially by individuals with existing heart conditions or high cholesterol.

Paneer is a kind of fresh cheese made by curdling milk using an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd) or citric acid. It is a soft yet firm, non-melting cheese that is made without using any kind of rennet.

Malai paneer is very soft paneer in texture and milky in flavour. We get Malai paneer from Indian supermarkets, online and Punjab Sind stores. Normal paneer (cottage cheese) is firmer in texture and easily available all over India.

Paneer is a delicious and nutritious choice for individuals with diabetes, offering proteins, healthy fats and essential nutrients. As always, consult with your dietician to personalise your diabetes management approach.

Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and rich, this recipe is a surefire winner with kids and adults alike.

Kasoori Methi, also known as Fenugreek Leaves, are obtained from the Fenugreek plant which derives from the legume family. The leaves and fruit are harvested from the plant and dried for use in cooking.

It is made by heating non-hom*ogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. Malai has about 55% butterfat.

Ingredients: Fenugreek Seeds, Mustard Seeds, Kashmiri Chilli, Turmeric Powder, Asafoetida, Til Oil, Salt. How to use: Sprinkle it on your khakras, theplas, and plain rice or any other snack or stirfries to add a burst of delightful spiciness.