This is the most delicious vegetarian dish – methi malai paneer, which has fenugreek, paneer, peas and malai, which is cream! So simple but so delicious and you can enjoy it with piping hot naans! Thanks for watching, if you liked this video, you can help grow the channel:
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hello and welcome back to food with Chetna uh I'm Chait namakan if you have No idea whose Channel you've tween tuned Into Um right so today I'm using the fresh Fenugreek for uh today's delicious Recipe And I am making a lovely methi mutter Paneer Malai That's a lot I know but it's fenugreek Peas paneer in a creamy delicious sauce It is Delicious it is a treat it's a proper Feast uh so let's get cooking I'm going to start with three roughly Chopped onions and two tablespoons of Oil sunflower rapeseed vegetable Whatever you like next goes in the Onions And I'm also adding five six garlic Cloves I've just peeled them and that's It not even chop them up It's also adding a little bit of ginger And also around 20 pieces of cashew nuts I'm just going to continue cooking this On medium Heat For five minutes until they kind of Start to soften up and start getting Some color And while the onions are cooking I'm Just going to roughly chop four tomatoes You can see it's got a lovely very light Color And that's all I want I'm gonna add the
Tomatoes I'm going to increase the Heat and cook This for Good 10 minutes And at this point I'm just going to add A chopped up red chilli as well for some Cake you can use green chili you can use A really hot one a mild one according to Your taste So it's been 10 minutes and this the Tomatoes have softened up completely They're mushy It's all looking and smelling lovely I'm Going to turn off the heat and then let This cool down for five minutes now I Will just put it in a blender and Blitz It to a smooth paste Just gonna add two tablespoons of water So it will just help it Blitz up So taking the same pan I haven't cleaned It it's fine I'm just gonna add two Tablespoons of oil so I'm gonna add good Two tablespoon of butter And it's just beginning to melt and heat Up I'm going to add a stick of cinnamon I haven't got big bay leaves So I'm adding three smaller ones so you Can add just big one one and four Cardamom pods Just let it sizzle Then I add in the puree And to get this out I'm just going to
Add in a little bit of water to this And now I just cook this So after a good mix I am going to cook this on kind of low Medium-ish heat Going to cover And cook this for half an hour and I'm Going to stir it halfway through So I have cooked this for 20 minutes I've got 10 more minutes to go and if it Gets too kind of thick like really Sticking to the pan you don't want this Curry you just still want it dry but You don't want it to burn so just add a Couple of tablespoons of water Another 10 minutes You can see that the color of the paste That we were making has changed from a Light yellowy orange to a deeper kind of Deeper Rusty Orange Which means it's cooked really well Starting with the spices I've got one Teaspoon of salt I'm adding half a teaspoon chili but I Would recommend one teaspoon also just Half a teaspoon of turmeric don't need Much and two teaspoons of Ground coriander And then we mix And we turn the heat off so take the Heat off Then goes in four tablespoons of Yogurt I use naturally yogurt all the Time for all the recipes that call for
Yogurt I'm just gonna Stir It And this will help it not split And once the yogurt has gone in I'm Gonna add 50 mL of water Just because it needs a little bit of Liquid I'm gonna make it 100 100 mL of water Just a good mix the heat is still off Because otherwise your yogurt will split So I'm going to turn the heat off and Keep it on low And I've got here 150 like one bunch of fenugreek so that Was around 150 grams It's a bit less without the stems but The whole bunch was 150 grams It's going to mix it through Also going to add 200 grams of frozen Peas you can use fresh if it's in season Where You Are And another 100 mL of water goes in And you have got two blocks of paneer And that's a total of 450 grams just Gonna cut it into small pieces And in goes the paneer Foreign So again low heat Around 15 minutes And I'm just gonna put Two to three tablespoon of double cream To this Just look at that That is
Stunning All I want is some piping hot naan to go With this Okay Now Foreign You can try a naan with this or I've got A really quick flatbread recipe which Will go perfectly with this if you don't Have much time But whatever you do you must try this Methi mutter paneer Malai The boy is good it is so so good If you don't have paneer you can skip Paneer and make it methi mutter if you Don't have fenugreek which is methi you Can skip methi And make it a mutter paneer so if you Don't have a couple of things you can Adjust and you know add some tofu or you Could add some roasted cauliflower but Whatever you do please do give this a go Don't forget to subscribe and I'll see You next week with a brand new recipe Bye for now Hmm Delicious
