methi malai paneer recipe, how to make methi malai paneer recipe

methi malai paneer is a creamy, mildly sweet gravy with hints of bitterness from methi leaves
4.85 from 26 votes

methi malai paneer recipe with step by step photos – sharing one more restaurant style delicious recipe of methi malai paneer.

methi malai paneer recipe

methi or fresh fenugreek leaves is often cooked at home. usually i end up making the very simple and homely aloo methi recipe. rich dishes with methi like methi matar malai recipe or methi paneer or methi malai paneer, i only cook on some weekends or when we want to have some good restaurant style food at home.

i usually avoid ordering food from restaurants or takeaways and try to cook restaurant-style recipes at home. since by now i have got enough experience in cooking, i do prepare a neat restaurant style food at home.

the recipe of this methi malai paneer is roughly adapted from the methi matar malai recipe i make. the recipe uses fresh fenugreek leaves and i do suggest to add them. but if you are not able to get them, then substitute with dry fenugreek leaves or kasuri methi (proportions mentioned in the recipe box below).

methi malai paneer literally translates to fenugreek cream cottage cheese/paneer. though, the english translation is too plain and does not do justice to the actual dish.

however, the hindi words methi malai paneer are apt for this dish. say methi and any indian will know what it tastes like. so is the case with malai and paneer. finally what one expects of this dish is what one gets. the gravy or curry is creamy, mild and lightly sweet. there is a hint of bitterness coming from the fenugreek leaves without getting overpowering. the soft paneer cubes bring a lot of texture to the otherwise smooth gravy.

the methi leaves that we get here, is not very bitter. so i just add them directly to the dish. but if you get very bitter methi leaves, then follow the tip mentioned below.

tip to reduce bitterness in fenugreek leaves:

chop the methi leaves. sprinkle some salt on them. mix well and allow the mixture to sit at room temperature for 15 to 20 minutes. then squeeze the methi leaves with your hands and then add in the recipe. this way much bitterness can be removed from methi leaves.

before you proceed with the recipe, pluck methi leaves. rinse them well in water and then finely chop them. usually i get one or two bunches from the market. pluck the leaves and keep them in an airtight box in the fridge. the leaves stay good for about 10 days. then i just rinse them, chop them and add to the dish. its more easy this way and takes less time to make any dish with methi.

methi malai paneer is good for kids who refuse to eat greens like methi. best served with flat breads like naan, paratha or rotis. also goes very well with flavored rice like jeera rice, veg pulao or kashmiri rice.

few more curry recipes for you!

methi malai paneer

4.85 from 26 votes
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
methi malai paneer is a creamy, mildly sweet gravy with hints of bitterness from methi leaves
methi malai paneer recipe
Course:main course
Cuisine:north indian,punjabi
Servings:4
Calories:348

INGREDIENTS FOR methi malai paneer

(1 CUP = 250 ML)

for masala paste

  • 2 medium onions Or 175 grams onions Or 1.5 cups chopped onions
  • 1 small tomato Or 50 grams tomatoes Or ¼ cup chopped tomatoes
  • 1 inch ginger, chopped or 2 teaspoon chopped ginger (adrak)
  • 5 to 6 small garlic cloves, chopped or 1 teaspoon chopped garlic (lahsun)
  • 1 or 2 chopped green chilies Or 1 teaspoon chopped green chilies (hari mirch)
  • 10 to 12 cashews (kaju) Or 2 tablespoon cashews - chopped
  • ½ teaspoon cumin seeds (jeera)
  • 1 tablespoon oil

other ingredients for methi malai paneer

  • 200 to 250 grams paneer (cottage cheese) - cut in cubes or squares
  • 1 cup tightly packed fresh methi leaves (fenugreek leaves) - about 40 grams methi leaves Or 2 tablespoon kasuri methi (dry fenugreek leaves)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • ¾ to 1 cup water - i added 1 cup water
  • ¼ cup fresh cream
  • 2 tablespoon oil
  • salt as required

HOW TO MAKE methi malai paneer

  • first pluck the methi leaves. then rinse them very well in water. chop them finely and keep aside.

making masala paste for methi malai paneer

  • in a pan or kadai heat 1 tbsp oil. add 1/2 tsp cumin seeds.
  • stir and saute till the cumin seeds change color and splutter.
  • now add 1.5 cups chopped onions.
  • stir very well and saute them on a low to medium flame till they become light brown.
  • then add 2 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped green chilies and 10 to 12 cashews (chopped). stir till the raw aroma of ginger and garlic goes away.
  • add 1/4 cup chopped tomatoes. stir well and saute the tomatoes till they soften.
  • when this onion-tomato mixture cools down, add it in a grinder jar. add about 1/4 to 1/3 cup water and grind to a smooth paste. keep aside.

making methi malai paneer

  • in the same pan, now add 2 tbsp oil.
  • add 1 cup tightly packed finely chopped methi leaves. stir and saute the methi leaves till they wilt.
  • next add 1/4 tsp turmeric powder, 1/2 tsp kashmiri red chili powder and 1/2 tsp coriander powder.
  • mix and stir the spice powders with the sauteed methi leaves.
  • now add the ground paste. stir very well.
  • on a low flame saute the entire mixture for 7 to 8 minutes. keep on stirring so that the masala does not stick to the pan.
  • when you see some oil releasing from the sides, then add 3/4 to 1 cup water.
  • stir again very well. now add salt as per taste.
  • on a low to medium flame simmer the methi masala for 3 to 4 minutes.
  • now add 1/4 cup cream. you can add low fat cream or whipping cream.
  • stir the cream very well with the rest of the methi masala gravy.
  • add paneer cubes and 1/2 tsp garam masala powder.
  • now add 1/4 to 1/2 tsp sugar. add sugar as required.
  • simmer on a low flame for 1 to 2 minutes till the paneer cubes are cooked.
  • serve methi malai paneer garnished with some grated paneer with tandoori rotis, naan or chapatis. this creamy gravy also goes well with jeera rice, saffron rice or kashmiri rice.
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how to make methi malai paneer recipe

making masala paste

1. in a pan or kadai heat 1 tbsp oil.

oil for methi malai paneer recipe

2. add ½ tsp cumin seeds.

cumin for methi malai paneer recipe

3. stir and saute till the cumin seeds change color and splutter.

cumin for methi malai paneer recipe

4. now add 1.5 cups chopped onions.

onions for methi malai paneer recipe

5. stir very well and saute them on a low to medium flame.

sauteing onions for methi malai paneer recipe

6. saute till they become light brown.

onions for methi malai paneer recipe

7. then add 2 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped green chilies and 10 to 12 cashews (chopped). stir till the raw aroma of ginger and garlic goes away.

ginger for methi malai paneer recipe

8. now add ¼ cup chopped tomatoes.

tomatoes for methi malai paneer recipe

9. stir well.

tomatoes for methi malai paneer recipe

10. saute the tomatoes till they soften.

tomatoes methi malai paneer recipe

11. when this onion-tomato mixture cools down, add it in a grinder jar.

paste for methi malai paneer recipe

12. add about ¼ to ⅓ cup water and grind to a smooth paste. keep aside.

paste for methi malai paneer recipe

making methi malai paneer

13. in the same pan, now add 2 tbsp oil. add 1 cup tightly packed finely chopped methi leaves. substitute 2 tbsp dry methi leaves or kasoori methi for fresh ones. if using kasuri methi, then just saute them for a few seconds in the oil and proceed to step 15.

methi for methi malai paneer recipe

14. stir and saute the methi leaves till they wilt on a low to medium flame.

methi for methi malai paneer recipe

15. lower the flame and then add ¼ tsp turmeric powder, ½ tsp kashmiri red chili powder and ½ tsp coriander powder.

spices for methi malai paneer recipe

16. mix and stir the spice powders with the sauteed methi leaves.

making methi malai paneer recipe

17. now add the ground paste.

paste for methi malai paneer recipe

18. stir very well.

stir methi malai paneer recipe

19. on a low flame saute the entire mixture for 7 to 8 minutes. keep on stirring so that the masala does not stick to the pan.

stir methi malai paneer mixture

20. when you see some oil releasing from the sides, then add ¾ to 1 cup water.

water for methi malai paneer recipe

21. stir again very well.

stir methi malai paneer recipe

22. now add salt as per taste.

salt for methi malai paneer recipe

23. on a low to medium flame simmer the methi masala for 3 to 4 minutes.

simmer methi malai paneer recipe

24. now add ¼ cup cream. you can add low fat cream or whipping cream. stir the cream very well with the rest of the methi masala gravy.

cream for methi malai paneer recipe

25. add paneer cubes and ½ tsp garam masala powder.

paneer for methi malai paneer recipe

26. now add ¼ to ½ tsp sugar. add sugar as per taste.

sugar for methi malai paneer recipe

27. simmer on a low flame for 1 to 2 minutes till the paneer cubes are cooked.

simmer for methi malai paneer recipe

28. serve methi malai paneer garnished with some grated paneer accompanied with tandoori rotis or naan or chapatis. this creamy gravy also goes well with jeera rice, saffron rice or kashmiri pulao.

methi malai paneer


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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104 comments/reviews

  1. Hello,
    I always am on a lookout for new reciepes. I loved this recipe n am surely going to try it today. I have read many other reciepes of yours n they are impressive too. Thank you for sharing.

  2. Hi..always go through ur receipes..they all always turn to be fantastic..its a life saviour for me infact..superb receipes..great taste..

    • mamta, if possible then you use a mix of poppy seeds and melon seeds or just melon seeds. some desiccated coconut can also be added it no one has allergy to it. so use the following combinations
      1) 1 tablespoon melon seeds + 1 teaspoon poppy seeds (soak both in warm to hot water for 30 minutes before grinding)
      2) 1/2 tablespoon melon seeds + 1 to 2 tablespoons desiccated coconut (soak only melon seeds and poppy seeds)
      3) 1/2 tablespoon melon seeds + 1 tablespoon desiccated coconut + 1 teaspoon poppy seeds (soak only melon seeds and poppy seeds)

      if people have an allergy to all three, then just skip cashews.

      • Thanks alot. Very helpful. Yeah ur recipes are amazing. I have made many of them. Especially living outside India… u r a tastebud saver🤗

  3. Amazing recipe and you’ve penned it down so beautifully..so Easy to follow.. have made it several times. It comes so tasty even without the garam masala at the end. Thanks so much

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