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Methi Malai Paneer Recipe

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
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 320 kcal

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.
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