While we all love to eat rich creamy and restaurant style dishes, I love and crave mostly home style food. I would rather eat restaurant style dishes occasionally in the restaurants only. Let’s face it, the modern lifestyle most of us live these days eating a diet extremely rich in calories is not a really great option for health. So I try to adapt my recipes to find a balance between healthy and tasty and allow some space for indulgence in-between. Winter season is here, so along with it comes the season of fresh green leafy vegetables. Methi or fenugreek leaves are the favourite ones in our family. Methi paratha, Methi Pakora, Methi ki roti, Aloo methi ki sabzi or methi malai paneer we completely go overboard with methi dishes. Coming back to methi malai paneer recipe, usually the restaurant style version is rich in calories from cream (malai), cashews and ghee. For everyday cooking you need something that is tasty, nourish you and not too heavy on calories… who wants calories? Well! Not me. And, if you love this dish you just can not eat the rich methi malai the way they serve in restaurant frequently… trust me on this 😀 Okay too much drama here, lets talk about my tasty curry style Methi malai paneer. This curry relies on fresh flavours of methi leaves/fenugreek leaves. In some of the recipes you may find use of kauri methi or dried fenugreek leaves which is okay if you can not find the fresh methi. If you are using dried methi leaves the quantity of methi used will be quite less and recipe will be different. My methi malai paneer recipe is made with fresh methi leaves so quintessentially it is a winter dish. Winter is time when when methi leaves are available in the season unless you live in moderate climate where you have them available all the year around.
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