| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 35g | 18g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 13g | 0.8g |
Why I Love Bangladeshi Methi Malai Paneer
Something magical happens when you take a classic Bangladeshi recipe like Methi Malai Paneer and infuse it with a touch of New York’s culinary diversity. As a native New Yorker, I’ve always been surrounded by foods from every corner of the globe, and it’s dishes like this one that truly ignite my passion for cooking.
The Melting Pot of Flavors
What I love most about Methi Malai Paneer is how it seamlessly blends together a symphony of spices and textures. The rich creaminess of the dish, punctuated by the slightly bitter notes of dried fenugreek leaves (kasuri methi), transports me to the bustling streets of Dhaka. The heat from the red chili powder adds an exciting kick, while the ginger-garlic paste provides a deeply aromatic foundation that makes my kitchen feel like a spice market.
A Personal Touch
Being a stage actor, I often find myself drawing parallels between my performances and the art of cooking. Each ingredient is like a member of the cast, contributing its unique essence to the final performance. In Methi Malai Paneer, every spice and herb participates in a beautiful dance, creating a harmonious balance that is both comforting and exhilarating.
This recipe was inspired by the incredible work of Chef Romy Gill, whose boundary-pushing take on traditional Indian fare has always been a source of inspiration for me. Her ability to marry traditional techniques with contemporary flair is something I’ve always admired, and in this dish, I aim to capture a bit of her culinary magic.
An Ideal Companion
Methi Malai Paneer pairs wonderfully with other South Asian staples such as naan or basmati rice, making it an ideal centerpiece for a satisfying meal. For those looking to create a full-fledged feast, this dish can be complemented wonderfully by a light cucumber raita or a tangy mango chutney.
For me, cooking Methi Malai Paneer is not just about following a recipe; it’s an expression of love for the diverse flavors that make up our world. Every time I prepare it, I’m reminded of why I fell in love with cooking in the first place – the ability to bring people together and create something truly special.
What You’ll Need
- 2 tablespoons vegetable oil
- 1.5 cups (12 oz) paneer, cut into cubes
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 cup heavy cream
- 1 cup frozen peas (optional)
- 1/4 cup water
- Salt to taste
- Fresh cilantro, chopped (for garnish)
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Method
Step One
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the paneer cubes and cook until they are golden brown on all sides. Remove the paneer from the pan and set aside.
Step Two
In the same pan, add the finely chopped onion and sauté until it is golden brown. Add the ginger-garlic paste and cook for an additional 2 minutes, stirring continuously.
Step Three
Stir in the pureed tomatoes, ground turmeric, ground cumin, ground coriander, and red chili powder. Cook the mixture until the oil begins to separate from the masala, about 5-7 minutes.
Step Four
Add the dried fenugreek leaves (kasuri methi) and mix well. Pour in the heavy cream and 1/4 cup of water, stirring to combine. Bring the mixture to a gentle simmer.
Step Five
Add the fried paneer cubes and frozen peas (if using) to the pan. Season the dish with salt to taste and let it cook for an additional 5-7 minutes, allowing the flavors to meld together.
Step Six
Garnish the Methi Malai Paneer with freshly chopped cilantro before serving. Enjoy your delicious dish with naan, roti, or rice.
