Paneer Methi Malai


  • 250g Paneer (cottage cheese, cubed)
  • 200ml fresh cream
  • 2 tablespoons cashew nut paste
  • 1 teaspoon of ShreeGun Gold Garam Masala
  • 1/2 cup of ShreeGun Kasoori Methi leaves, (fenugreek leaves) soaked in water
  • 1/2 cup oil/ghee
  • 1/2 cup boiled and pureed onion
  • 1/4 cup tomato puree
  • 2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 finely chopped green chilli
  • Salt to taste

    Cooking Instructions:


    1. In a large pan, heat the oil on low flame and add the ginger paste, garlic paste, green chilli and boiled onion puree. Stir fry for 2-3 minutes.

    2. Add the tomato puree and cook for a further 5 minutes.

    3. Once the tomato puree has cooked, add the cashew nut paste, soaked ShreeGun Kasoori Methi leaves and salt to taste. Stir and cook for a further 2 minutes. Add water if required.

    4. Add the paneer cubes and cream and mix well.

    5. Sprinkle ShreeGun Gold Garam Masala. Simmer for 5 minutes.

    6. Serve hot with roti, naan or rice.


    Products Used

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