Methi Malai Paneer Recipe
Methi Malai Paneer is a rich and creamy North Indian dish made with paneer cubes, fresh fenugreek leaves, and a luscious cream-based gravy. Perfect for enjoying with naan or rice.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 320 kcal
Large skillet
Mixing bowl
Spatula
- 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
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.
- 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.