Name: Methi–Malai Paneer (Light)
Yield: 4 servings
Ingredients: Paneer (cow's milk) — cubes (180 g); Fenugreek leaves (methi) — 2 cups chopped (80 g); Green peas, fresh — ½ cup (80 g); Cashew nuts — 14, soaked (20 g); Cow's milk, whole — ¾ cup + 1 tbsp (200 ml); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Ginger, fresh — 2 tsp (10 g); Mishri / sugar — ½ tsp (3 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Sauté methi in ghee with cumin and ginger 4 minutes.
Step 2: Blend cashews with milk; add with peas; simmer 6 minutes.
Step 3: Add paneer, mishri and salt; simmer 3 minutes.
Step 4: Finish with garam masala.

Nutrition

Per serving, estimated

245kcal

Energy

12.8g

Protein

17.5g

Fat

9.9g

Carbohydrate

1.5g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 4

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Methi–Malai Paneer (Light)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Paneer (cow's milk)	cubes	180 g	900 g
Fenugreek leaves (methi)	2 cups chopped	80 g	400 g
Green peas, fresh	½ cup	80 g	400 g
Cashew nuts	14, soaked	20 g	100 g
Cow's milk, whole	¾ cup + 1 tbsp	200 ml	1000 ml
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Ginger, fresh	2 tsp	10 g	50 g
Mishri / sugar	½ tsp	3 g	15 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g