Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Methi Malai Paneer

Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas.

Preparation time: 40 minutes

No. of servings: 5 to 6

Spice level: 3 out of 5

Ingredients:

  • Chopped onions – 2 cups
  • Puree from 2 big roma tomatoes
  • Fresh methi leaves (Fresh fenugreek leaves) – 3 cups
  • Fried paneer – 1 cup (8 oz or 200 gram)
  • Oil – 2 tbsp
  • Ghee (clarified butter) – 1 tbsp
  • Garlic cloves – 3
  • A pinch of asafoetida
  • Turmeric powder – 1/2 tsp
  • Chili powder – 1 tbsp
  • Kasoori methi (dried fenugreek leaves) – 3 tbsp
  • Chicken masala or Chicken curry masala – 3 tsp (I used Shakthi masala, any brand would be fine.)
  • Amchur powder – 1/2 tsp
  • Unsalted cashew nut – 2 tbsp
  • Unsalted blanched almonds – 2 tbsp
  • Milk – 3 to 4 tbsp
  • Heavy cream – 1/2 cup
  • Salt to taste
  • Coriander leaves for garnishing
Method of Preparation:
  1. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
  2. Add onions and a little salt and saute until onions are soft and cooked.
  3. In between, soak cashew nut and almonds in milk for 10 minutes and grind it to a paste.
  4. Now add the tomato puree, turmeric powder, chili powder, chicken masala. If you do not have chicken masala, you may substitute it with kitchen king masala.
  5. Cook for minute and add amchur powder and 2 tbsp of kasoori methi by crushing it between your palms. Let it cook for 3 to 4 minutes over medium heat.
  6. Add fresh methi leaves and saute until it shrinks. Add a little water and cook for another 5 minutes or until everything comes together.
  7. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 minutes.
  8. Add 1 tbsp of kasoori methi and fried paneer.
  9. Add some water and let it cook for 3 to 4 minutes. Garnish with chopped coriander leaves.
  10. Serve hot with Roti or Pulao.

10 Comments

  1. So rich & creamy..loved your pics!

  2. One of my favorite dishes!! Love the sauce!!

  3. Truly rich and wonderful! Great sabji!
    -
    Kavi (Edible Entertainment)
    Ongoing Event:(Kid’s Delight – Something Sweet)

  4. Sorry but when do you add the fresh methi?!

    • You can add the fresh methi after adding all the spices.

      • Thanks for updating the recipe. I did the same when I made it a few days ago and it turned out to be yum :) Thanks for sharing all the great preparations!!

  5. Thanks for all your comments.

  6. where does the amchur come in???

  7. Hi Saher, please add amchur along with dried methi leaves.

  8. Hi pretty ladies!!! I tried your recipe couple weeks back and it turned out amazing. We are having a dinner tonight and I can’t wait to make it once again…Thank you.

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