The Methi Malai Paneer Recipe is a rich and creamy North Indian dish made with tender paneer cubes, fresh fenugreek leaves (methi), and a luscious cream-based gravy. The perfect blend of fenugreek leaves, cream, and mild spices gives this dish a unique flavor, balancing the slight bitterness of methi with the creamy goodness of malai. Methi Malai Paneer is a popular vegetarian dish enjoyed across India, often served during festive occasions or family gatherings. This dish is best served hot with naan, roti, or jeera rice, making it a perfect indulgence for any meal. Ready in just 30 minutes, it’s an easy and delicious recipe that’s sure to impress!

Why is it Called “Methi Malai Paneer”?
Methi Malai Paneer gets its name from the primary ingredients used in this dish—methi (fenugreek leaves), malai (cream), and paneer (Indian cottage cheese). The term “Methi” refers to fresh fenugreek leaves, which add a slightly bitter yet aromatic flavor to the dish, while “Malai” is the rich cream that creates a smooth and luscious gravy. “Paneer” is the star of the dish, providing a soft, delicate texture that absorbs the flavors beautifully. This dish is a wonderful combination of bitter, creamy, and savory elements, making it an all-time favorite among those who love rich, flavorful Indian curries.
How Should Methi Malai Paneer Taste?
Methi Malai Paneer should have a rich, creamy, and slightly sweet flavor, balanced by the slight bitterness of methi. The paneer cubes should be soft and tender, absorbing the creamy gravy’s delicate flavors. The gravy itself should be smooth and velvety, with mild spices like cumin, coriander, and a hint of garam masala adding warmth to the dish. The cream adds a subtle sweetness that balances the bitterness of the methi, creating a well-rounded flavor profile. Overall, Methi Malai Paneer should be comforting, aromatic, and full of flavors that leave you wanting more.

How to Make it Super Yummy or Perfect?
To make the best Methi Malai Paneer, follow these expert tips:
- Use Fresh Methi Leaves: Fresh methi leaves give the dish an aromatic and authentic flavor. Make sure to wash and chop them well.
- Soak Paneer: Soak the paneer cubes in warm water for 10 minutes before adding to the gravy. This keeps them soft and tender.
- Blanch the Methi: Blanching the methi leaves helps to reduce their bitterness, making the dish more balanced in flavor.
- Add Cream at the End: Adding cream towards the end helps maintain the rich and smooth texture without curdling.
- Use Cashew Paste: To make the gravy even creamier, add a bit of cashew paste along with the cream for extra richness.
Read More: Crispy Amritsari Kulcha Recipe: A Tasty Punjabi Delight in 35 Minutes

Methi Malai Paneer Recipe
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 300 gm paneer (cubed)
- 2 cups fresh methi (fenugreek leaves, washed and chopped)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 cup cream
- 1/4 cup cashew paste (optional)
- Salt to taste
- Fresh coriander for garnish
Instructions
Prepare the Methi:
- Blanch the chopped methi leaves in hot water for 2-3 minutes, then drain and set aside.
Cook the Masala:
- Heat oil or ghee in a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
- Add ginger-garlic paste and green chilies, and sauté for another 2 minutes until fragrant.
Add Spices and Methi:
- Add turmeric powder, coriander powder, cumin powder, and salt. Mix well.
- Add the blanched methi leaves and cook for 3-4 minutes until well combined.
Add Paneer and Cream:
- Add the paneer cubes to the skillet and gently mix.
- Stir in the cream (and cashew paste if using). Cook for 5 minutes on low heat, making sure not to boil.
Serve:
- Garnish with fresh coriander and serve hot with naan, roti, or jeera rice.
Notes
- Variation: You can add a handful of peas to the dish for added texture and sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a dollop of extra cream on top for a more luxurious presentation.
Conclusion
This Amritsari Kulcha Recipe is a perfect way to experience the authentic flavors of Punjab. With its crispy, flaky bread and spicy potato filling, this dish is comforting, satisfying, and easy to make. Whether you’re cooking for a family brunch or a special occasion, Amritsari Kulcha is sure to impress. Serve it with chole, raita, and pickles for a complete, hearty meal. Try this recipe today and bring the delicious flavors of Amritsar to your kitchen!