Methi Malai Paneer
Methi Matar Malai is a rich North Indian curry. A delicious mix of slightly bitter methi (fenugreek) leaves, the mild sweetness of matar (green peas) and the decadence of malai (cream). This is not a meal for the faint-hearted.
Ingredients
- 50 g Methi Leaves (trimmed and washed)
- 1 piece Onion (removed)
- 5 cloves Garlic (peeled)
- 1 piece Green Chilli (cut in two)
- 3 g Ginger (peeled)
- 100 g Paneer (cut)
- 80 g Cream
- 80 ml Water
- 2 tbsp Refined Oil
- 0.25 tsp Green Cardamom Powder
- 0.5 tsp Sugar
- 1 tsp Jeera
- 0.5 tsp Kashmiri Mirch
- 1 tsp Garam Masala
- 1 tbsp Kasoori Methi
- 0.25 tsp Turmeric
- Salt (to taste)
Instructions
Add initial ingredients to jar
Add 50g trimmed and washed Methi leaves, 1 piece of removed onion, 5 cloves of peeled garlic, 1 piece of green chili cut in two, and 3g of peeled ginger to The Upliance 2.0 jar. Select the 'cutting' mode at 20°C for 7 minutes.
The device will now cook the Methi
The Upliance 2.0 will now cook the Methi. Add 2 tbsp of refined oil, 0.25 tsp Green Cardamom Powder, 0.5 tsp Sugar, 1 tsp Jeera, 0.5 tsp Kashmiri Mirch, 1 tsp Garam Masala, 1 tbsp Kasoori Methi, and 0.25 tsp Turmeric to The Upliance 2.0 jar. Select the 'cooking' mode at 95°C for 180 seconds with automatic stirring.
Add remaining ingredients and cook
Add 100g of cut paneer, 80g of cream, and 80ml of water to The Upliance 2.0 jar. Select the 'cooking' mode at 95°C for 360 seconds with automatic stirring. Adjust salt to taste. Then stir at speed 1 for 3 seconds at 20°C followed by another 360 seconds of cooking at 95°C with automatic stirring and a stir duty of 6 at a 140° stir angle.
The dish is ready
The Methi Malai Paneer is ready. Serve immediately.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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