Indian Recipes

Methi Malai paneer

Methi Malai Paneer Recipe with Step-by-Step Photos – Share another delicious restaurant-style recipe from Methi Malai Paneer. It’s a creamy, slightly sweet sauce with a hint of fenugreek bitterness. Serve with roti, paratha, naan or with steamed rice for a rich and delicious meal.

Methi Malai Paneer served in a bowl with roti

About Methi Malai Paneer

Methi Malai Paneer literally means fenugreek, cream, Indian cottage cheese, also known as paneer. However, the English translation is too simple and does not do justice to the actual court.

However, the Hindi words Methi Malai Paneer fit this dish. Say methi and every Indian will know how it tastes. It is the same with Malai and Paneer. Ultimately, what you expect from this dish is what you get.

The sauce or curry is creamy, mild and slightly sweet. there is a hint of bitterness from the fenugreek leaves without being intrusive. The soft paneer cubes add a lot of texture to the otherwise smooth sauce.

Methi, or fresh fenugreek leaves, are often cooked at home. I usually end up doing the very easy and leisurely aloo methi recipe. Rich curries with methi like Methi Matar Malai or Methi paneer or Methi Malai Paneer, I only cook on some weekends or when we want to have some special restaurant-style food at home.

I usually avoid ordering food from restaurants or takeaways and try to cook restaurant-style recipes at home. Now that I’ve got enough cooking experience, I prepare a decent restaurant-style meal at home.

The recipe of this Methi Malai Paneer is roughly adapted to the Methi Matar Malai recipe I made. The recipe uses fresh fenugreek leaves and I recommend adding them. But if you can’t get them, replace them with dry fenugreek leaves or kasuri methi (proportions given in the recipe card at the end of the post).

The methi leaves we get here are not very bitter. So I just add them straight to the dish. However, if you are getting very bitter methi leaves then follow the tip mentioned below.

Tip to reduce the bitterness in fenugreek leaves

Chop the methi leaves. Sprinkle some salt on top. Mix well and let the mixture stand at room temperature for 15 to 20 minutes. Then squeeze out the methi leaves with your hands and then add the recipe. This way, a lot of bitterness can be removed from methi leaves.

Before proceeding with the recipe, pluck methi leaves. Rinse well in water and then finely chop. I usually get a bundle or two from the market. Pluck the leaves and store in an airtight container in the refrigerator. The leaves stay good for about 10 days. Then I just rinse them off, chop them up and add them to the dish. That way, it’s easier and less time to make each dish with methi.

Methi Malai Paneer is good for kids who refuse to eat vegetables like methi. Best served with flat bread such as naan, paratha or rotis. Also goes very well with flavored rice such as cumin rice, vegetable pulao or Kashmiri rice.

Step by step instructions

How To Do Methi Malai Paneer

Make masala paste

1. Heat 1 tablespoon of oil in a pan or a Kadai. You can use any neutral flavored oil.

Oil in a pan

2. Add ½ teaspoon of cumin.

Added cumin seeds

3. Stir and fry until the cumin seeds change color and splash over low heat.

Fry the cumin

4. Now add 1.5 cups of chopped onions.

chopped onions added

5. Stir very well and sauté them over low to medium heat, stirring frequently.

Fry the onions

6. Fry until they turn light brown.

sauteed onions

7. Then add 2 teaspoons of chopped ginger, 1 teaspoon of chopped garlic, 1 teaspoon of chopped green chilies, and 10 to 12 cashews (chopped).

Fry, stirring frequently, for about 10 to 15 seconds, or until the raw aroma of ginger and garlic disappears.

Ginger-garlic-green chillies added

8. Now add ¼ cup of chopped tomatoes.

chopped tomatoes added

9. Stir well to combine.

Mixed tomatoes

10. Fry the tomatoes over medium-low heat until tender. Stir often.

Fry the tomatoes

11. When this onion and tomato mixture has cooled, put it in a grinder or blender.

Put the onion and tomato mixture into the grinding glass

12. Add about ¼ to ⅓ cup of water and grind or blend into a fine, smooth paste. Stay aside.

made smooth paste

Prepare Methi Malai Paneer Sauce

13. Now put 2 tablespoons of oil in the same pan. Add 1 cup of tightly packed finely chopped methi leaves.

Substitute 2 tablespoons of dry fenugreek leaves or kasoori methi for freshness. If you’re using kasuri methi, just sauté them in the oil for a few seconds and then go to step 15.

Methi leaves added

14. Stir and saute the methi leaves over low to medium heat until wilted.

sautéing methi leaves

15. Reduce the heat, then add ¼ teaspoon turmeric powder, ½ teaspoon red cashmere chili powder, and ½ teaspoon coriander powder.

Spices added

16. Mix and stir the spice powder with the sautéed methi leaves.

Mix the spices with the methi leaves

17. Now add the previously prepared grinding paste.

ground paste added

18. Stir and mix very well.

Mix the paste with the methi leaves

19. Fry the entire mixture over low heat for 7 to 8 minutes. Keep stirring so the masala doesn’t stick to the pan.

Stir and sauté the entire mixture

20. If you see some oil loosening on the sides, add ¾ to 1 cup of water.

Water added

21. Stir and mix again very well.

Mix water with mixture

22. Now add salt as you like.

Salt added

23. Let the sauce simmer over low to medium heat for 3 to 4 minutes.

simmering methi masala

24. Now add ¼ cup of heavy cream. You can add light or low-fat cream. Mix the cream well with the rest of the methi masala sauce.

If you are using whipped cream or heavy cream, add 2 tablespoons.

Cream added to masalla

25. Add paneer cubes and ½ teaspoon garam masala powder. Turn off the heat.

Paneer cubes and garam masala powder added

26. Now add ¼ to ½ teaspoon of sugar. Add sugar to taste.

Added sugar

27. Mix very well. Check the taste and add more salt and sugar if necessary.

simmer Methi Malai Paneer Sauce

28. Serve methi malai paneer garnished with some grated paneer, accompanied by tandoori rotis or naan or chapatis or paratha. This creamy sauce also goes well with rice varieties such as cumin rice or saffron rice or Kashmiri Pulao.

The curry tastes best hot. When heated, the paneer cubes can become tough or rubbery and no longer taste that good.

Methi Malai Paneer served in a bowl with roti

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Recipe for Methi Malai Paneer

Methi Malai paneer

Methi Malai Paneer is a creamy, slightly sweet sauce with a hint of bitterness made from methi leaves. It’s made from Indian cottage cheese, also known as paneer, fenugreek leaves, and cream in a flavorful onion and tomato curry base.

Preparation time 25th Minutes

cooking time 25th Minutes

total time 50 Minutes

Cooking modePrevent your screen from going dark while preparing the recipe

Make masala paste

  • Heat in a pan or Kadai oil. Add cumin seeds.

  • Stir and sauté until the cumin seeds change color and splash over low heat.

  • Now add chopped onions.

  • Stir very well and sauté them over low to medium heat until they turn light brown, stirring often.

  • Then add chopped ginger, chopped garlic, chopped green chilies, and chopped cashew nuts. Saute for 10 to 15 seconds or until the raw aroma of ginger and garlic wears off.

  • Add chopped tomatoes. Mix well and sauté the tomatoes until tender over medium-low heat, stirring often. Once the tomatoes are tender, turn off the heat. Set the pan aside.

  • When this onion and tomato mixture has cooled, place it in a grinder or blender. Add about ¼ to ⅓ cup of water and grind or blend into a fine, smooth paste. Stay aside.

Making Methi Malai Paneer

  • Put 2 tablespoons of oil in the same pan.

  • Add 1 cup of tightly packed finely chopped methi leaves. Stir and saute the methi leaves until they wilt and soften over low heat.

  • Next, add turmeric powder, red cashmere chili powder, and coriander powder.

  • Mix the spice powder with the sautéed methi leaves and stir.

  • Now add the previously prepared onion and tomato paste. Stir and mix very well.

  • Fry the entire mixture over low heat for 7 to 8 minutes. Keep stirring so the masala doesn’t stick to the pan.

  • If you see some oil loosening on the sides, add ¾ to 1 cup of water.

  • Stir very well again. Now salt to taste.

  • Simmer the sauce for 3 to 4 minutes over low to medium heat.

  • Now add ¼ cup of light or low-fat cream. Instead of light cream, you can add 2 tablespoons of whipped cream or whipped cream.

  • Mix the cream well with the rest of the sauce.

  • Add paneer cubes and garam masala powder. Turn off the heat.

  • Now add ¼ to ½ teaspoon of sugar. Add sugar as needed.

  • Mix very well. Check the taste of the sauce and add salt or sugar if necessary.

  • Serve Methi Malai Paneer garnished with a little grated paneer with tandoori rotis, naan or chapatis or paratha. This creamy sauce also goes well with jeera rice, saffron rice or Kashmiri rice.

  • Use homemade soft paneer for best results. For frozen paneer, follow the package instructions to thaw the paneer.
  • Use only the leaves, not the stems, of fenugreek.
  • This recipe cannot be scaled up due to its complexity.
  • Instead of cashew nuts, you can add almonds.

Nutritional information

Methi Malai paneer

Amount per serving

Calories 348
Calories from Fat 252

% Daily Value *

fat 28g43%

Saturated fat 10g63%

cholesterol 43mg14%

sodium 645 mg28%

potassium 126mg4%

carbohydrates 12g4%

Fiber 2g8th%

Sugar 2g2%

protein 11g22%

Vitamin A 290IU6%

vitamin C 6.5 mg8th%

calcium 487 mg49%

iron 1.8 mg10%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This post by Methi Malai Paneer from the blog archives, first published in April 2015, was republished and updated on January 12, 2022.

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