WEEKLY INDIAN MEALS II METHI MALAI PANEER & VEGAN CAULIFLOWER RICE STIR FRY
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Recipes in this Video
2 recipes
vegetarian
Methi Malai Paneer hails from North India, where fenugreek leaves (methi) are celebrated for their unique flavor and health benefits. This dish embodies the rich culinary heritage of Indian cuisine, often enjoyed during festive occasions and family gatherings. The creamy texture and aromatic spices make it a favorite among vegetarians, and it has gained popularity in Indian restaurants worldwide, often served with naan or rice.
Ingredients
- ●paneer
- ●fenugreek leaves
- ●heavy cream
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●cumin seeds
- ●turmeric powder
- ●coriander powder
- ●red chili powder
- ●garam masala
- ●salt
- ●oil
- ●cilantro
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add finely chopped onion and sauté until golden brown, about 5-7 minutes.
- 4Stir in minced garlic, ginger, and green chili; cook for 2-3 minutes until fragrant.
- 5Add turmeric powder, coriander powder, and red chili powder; mix well for 1 minute.
- 6Add chopped fenugreek leaves and sauté until wilted, about 3-4 minutes.
- 7Stir in cubed paneer and cook for 2-3 minutes until slightly golden.
- 8Pour in heavy cream and mix to combine; simmer for 5 minutes.
- 9Add garam masala and salt; stir well and cook for another 2 minutes.
- 10Garnish with chopped cilantro before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingmixinggarnishing
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Mediummilksoy
Also Known As
Fenugreek Cream Cheese
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu, drained and pressed
- ●2 cups cauliflower rice
- ●1 cup bell peppers, diced
- ●1 cup broccoli florets
- ●1/2 cup carrots, julienned
- ●3 cloves garlic, minced
- ●2 tbsp soy sauce (or tamari for gluten-free)
- ●1 tbsp sesame oil
- ●1 tbsp olive oil
- ●1 tsp ginger, grated
- ●Salt and pepper to taste
- ●2 green onions, sliced (for garnish)
- ●Sesame seeds (for garnish)
Instructions
- 11. Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
- 22. Once pressed, cut the tofu into small cubes.
- 33. Heat olive oil in a large skillet or wok over medium-high heat.
- 44. Add the cubed tofu to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- 55. In the same skillet, add sesame oil and sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
- 66. Add the diced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 77. Stir in the cauliflower rice and cook for an additional 3-4 minutes, mixing well with the vegetables.
- 88. Return the cooked tofu to the skillet and pour in the soy sauce. Stir everything together and cook for another 2-3 minutes to heat through.
- 99. Season with salt and pepper to taste.
- 1010. Serve hot, garnished with sliced green onions and sesame seeds.
Equipment
SkilletSpatulaKnifeCutting board
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