You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Paneer Delicacies > Methi Malai Paneer Subzi, Restaurant Style Sabzi Methi Malai Paneer Subzi, Restaurant Style Sabzi by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Methi Malai Paneer Subzi, while also adding some spicy notes to it. Throw in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. Enjoy this restaurant-style subzi with your favourite roti or pulao. Methi Malai Paneer Subzi, Restaurant Style Sabzi recipe - How to make Methi Malai Paneer Subzi, Restaurant Style Sabzi Tags Punjabi Paneer DelicaciesSabzis with GraviesIndian Party Preparation Time: 20 mins Cooking Time: 16 mins Total Time: 36 mins 4Makes 4 servings Show me for servings Ingredients 1 1/4 cups chopped fenugreek (methi) leaves1 1/4 cups paneer (cottage cheese) cubes2 tbsp oil1 small stick cinnamon (dalchini)1 cardamom (elaichi)1 clove1 bayleaf (tejpatta)1/4 tsp turmeric powder (haldi)1 tsp chilli powder1/2 tsp coriander (dhania) powder1/2 cup milk1/2 tsp sugar1/4 cup fresh cream1/2 tsp garam masalaFor The Paste1 tbsp oil1/2 tsp cumin seeds (jeera)3/4 cup finely chopped onions2 tsp chopped ginger (adrak)1 1/2 tbsp chopped garlic (lehsun)1 tbsp chopped green chillies1/2 cup chopped tomatoes2 tbsp chopped cashewnuts (kaju)For The Garnish2 tbsp grated paneer (cottage cheese) Method For the pasteFor the pasteHeat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside.How to proceedHow to proceedHeat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds.Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute.Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds.Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the paneer, mix gently and cook on a medium flame for 1 minute.Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.Serve hot garnished with grated paneer. Nutrient values (Abbrv) per servingEnergy366 calProtein9.8 gCarbohydrates11.3 gFiber1.4 gFat30.8 gCholesterol4 mgSodium19.2 mgClick here to view calories for Methi Malai Paneer Subzi, Restaurant Style Sabzi Methi Malai Paneer Subzi Video by Tarla Dalal