I am back to regular blogging after a long gap and so happy to be back on Blogging Marathon too!
The past two months were quite hectic and all that hustle bustle has settled down now and I am looking forward to sharing a lot of dishes and book reviews on the blog.
Now that I am taking part in Blogging Marathon #101, I have chosen the theme – One ingredient three dishes, for Week 1,where I will be showcasing 3 gravies with Paneer!
Paneer is a kids favorite and a great way to include protein the meal. I usually prepare gravies with paneer which the kids love to have it with Roti / Chapathi.
Check out the 45+ recipes with paneer that I have showcased in the past and let me know which one of them is your favorite!
This gravy had paneer and methi leaves / Fenugreek leaves and there is no trace of bitterness in the dish. You can also look up this methi paneer gravy that I posted earlier but the method is a little different.
Step by step method to prepare Methi Paneer Malai Gravy Recipe
In a microwave proof bowl , take onion, tomato, a little water and microwave for 5 minutes or till the onion is soft. Drain the water and blend without adding water.
Take the soaked almonds, cashews and poppy seeds in a blender jar and grind to a smooth paste.
Heat oil in a pan and add cumin seeds. When it splutters, add the chopped fenugreek leaves and saute till it shrinks a bit. Add the tomato-onion paste, coriander powder, chili powder and turmeric powder. Mix well.Add a little water to adjust the consistency of the gravy.Add salt.
Put in the nut paste and cubed panner, give it a mix. Switch off the heat and add fresh cream. Mix well and transfer to a serving bowl.
Serve with Roti / Chapathi
A flavorful and rich gravy made with paneer and fenugreek leaves.
- 2 numbers Onion,Roughly chopped
- 2 numbers Tomato , Roughly chopped
- 10 numbers Almonds
- 5 numbers Cashew nuts
- 1 teaspoon Poppy seeds
- 1 teaspoon Oil
- 1/2 teaspoon Cumin seeds
- 2 cups Fenugreek leaves, chopped, tightly packed
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- Salt to taste
- 200 grams Paneer, cubed
- 1/4 cup Fresh cream
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In a microwave proof bowl , take onion, tomato,a little water and microwave for 5 minutes or till the onion is soft. Drain the water and blend without adding water.
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Soak almonds, cashews and poppy seeds in warm water for 15 minutes.
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Take the soaked almonds, cashews and poppy seeds in a blender jar and grind to a smooth paste.
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Heat oil in a pan and add cumin seeds. When it splutters, add the chopped fenugreek leaves and saute till it shrinks a bit.
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Add the tomato-onion paste, coriander powder, chili powder and turmeric powder. Mix well.
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Add a little water to adjust the consistency of the gravy.Add salt.
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Put in the nut paste and cubed panner, give it a mix. Switch off the heat and add fresh cream.
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Mix well and transfer into a serving bowl
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Serve as a side with Roti / Chapathi
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101
Malai gravy as a the name suggets is so creamy and rich!! adding methi adds on to the flavour of the whole dish. A great dish for parties and special occassions also!!
Awesome ! Glad to have you back ! And the creamy paneer is so so inviting , trust me it’s making me hungry .
Good to have you back PJ. This creamy paneer dish is sure to be a hit with kids!
The paneer looks absolutely creamy and rich with all that cream and cashew puree. Would love to dig in this with some hot roti’s.
Welcome back PJ. Paneer is my favorite ingredient to work with and this creamy cashew and poppy seed base would add so much flavor to it.
Glad you are back! Gravy sounds delicious and the methi adds a nice hint of green.
Welcome back PJ. Lovely gravy. Perfect with roti or naan.
It surely sounds like a very delicious gravy curry. The nut base and the flavorful methi addition, I am sold.
Gravy looks so creamy and rich. Love the addition of fresh fenugreek leaves and they add lovely flavor to the dish.