How to make Methi Malai Paneer Restaurant-Style

Methi Malai Paneer Restaurant-Style

Methi Malai Paneer Restaurant-Style is a popular Indian dish made with paneer (Indian cottage cheese), fresh fenugreek leaves (methi ), and cream (malai). The dish is known for its creamy texture, delicate flavour, and aromatic spices. Make this one of the meals for any special occasion, and I am sure your guests will wipe their plates clean. This one is also a popular option at North Indian restaurants, and I assure you my recipe of Methi Paneer tastes even better.

To prepare This creamy curry the paneer cubes are typically simmered in a creamy sauce infused with fenugreek leaves and spices. The dish is often served hot and garnished with additional cream, chopped coriander leaves, and sometimes a sprinkle of kasuri methi (dried fenugreek leaves) for added flavour.

This Methi Paneer Curry originally belonged to Punjab, but it has become popular all over India and the ingredients are modified to match one’s taste and preference in this recipe.

Overall, This Restaurant-Style Methi Malai Paneer curry offers a delightful combination of creamy richness, subtle bitterness from the fenugreek leaves, and a medley of aromatic spices, making it a beloved dish in Indian cuisine.

For more recipes from this blog, you might also like please check:

Paneer Masala
Shahi Paneer
Methi Matar Malai
Mushroom Matar Malai
Dal Makhani
Palak Paneer

🎥 Watch the Methi Paneer Recipe Video

🌿Ingredients for Methi Malai Paneer

Paneer – You can use the store-bought or homemade paneer as per availability. For vegans, you can replace paneer with tofu.
Methi – This ingredient makes this dish different from others. While I love the flavour of fenugreek leaves, I also add dry methi when it is not in season.
Yoghurt – The base of Methi Paneer is made with yoghurt. Use fresh yoghurt for the best taste. It also makes the gravy thick and gives it a nice texture.
Fresh Cream – This is optional! I add fresh cream for special occasions. I skip adding cream to this curry for everyday meals.
Sugar – For that slight hint of sweetness, sugar is a must. You can even add a little Honey if you don’t eat honey.
Spice Powders – I have used turmeric powder, Deggi red chilli powder, and salt.
Other Ingredients – Other than these, we will need Ghee, oil, onion, Cashewnuts, whole spices, green chilli and ginger.

👩‍🍳How to make Methi Malai Paneer  (with Step-by-Step Photos)

Method:

Soak the fenugreek leaves in water and salt and keep it aside for 15 minutes.

• Add water, onion, and cashew nut In a pan and blanch them well.
• Transfer it into a grinder jar once done.
• Add ginger and green chilli and make a smooth paste of it.

Heat 2 tsp ghee in a broad pan, add chopped fenugreek leaves, saute it well and keep aside.

Add 1 tsp ghee to the same pan and paneer cubes, and let them saute over low flame for 2 minutes and keep aside.

Transfer it into a grinder jar, add ginger and green chilli and make a smooth paste of it.

Add a cinnamon stick, green cardamom, cloves, black peppercorns, bay leaf and cumin seeds, and let it splutter, then add the prepared paste and saute it well on medium flame.

Add curd and mix everything well, Now, add water, cover and cook for 8-10 minutes.
Strain the gravy into a bowl. Remove the whole spices.

Add 1 tsp ghee, asafoetida and prepared gravy and mix everything well on medium flame in a broad pan.

Now, add sugar, turmeric powder, deggi red chilli powder and saute it for 2-3 minutes, Now add fried methi and paneer into the gravy mix gently.

Add cream and cook it for another 8-10 minutes. our Methi Malai Paneer is ready to serve.
Garnish it with coriander sprig and serve hot with Roti, Paratha or rice.

FAQ Related to Methi Malai Paneer

Suggestions and tips

Fenugreek leaves: Use fresh fenugreek leaves for the best flavour. You can use frozen or dried fenugreek leaves (Kasuri methi), as dried leaves are more concentrated, so adjust the quantity accordingly.

For Paneer Preparation: If using store-bought paneer, soak it in warm water for 15-20 minutes before using it to make it soft and tender. For homemade paneer, cut it into cubes and shallow fry them until they turn golden brown. This step adds a nice texture to the dish and prevents the paneer from disintegrating in the creamy sauce.

Garnishing: Garnish the methi malai paneer with a drizzle of fresh cream and a sprinkle of chopped coriander leaves (cilantro) for a vibrant finish. Serve hot with naan, roti, or rice for a satisfying meal.

Storage Suggestions

Refrigeration: If you have leftover Methi Malai Paneer curry We can store it in an airtight container and keep it in the refrigerator for 2-3 days.

Freezing: Methi malai paneer can also be frozen for longer-term storage. Place the cooled dish in a freezer-safe container freezer bag. It’s best to freeze the dish without cream or dairy added, as dairy can separate and change texture when frozen. You can add the cream when reheating the dish later. Methi malai paneer can last in the freezer for 1-2 months.

Quality Check: Before consuming leftover or thawed methi malai paneer, always check for any signs of spoilage such as off-odours, mould growth, or unusual texture. If the dish appears or smells off, it’s best to discard it to avoid foodborne illness.

Variations

• Tofu Instead of Paneer: For a vegan version of Methi Malai Paneer, replace paneer with firm tofu cubes.
• Mushroom and Paneer Combo: Enhance the texture and flavour of Methi Malai Paneer by adding sautéed mushrooms with paneer cubes. Mushrooms add a meaty texture and absorb the creamy sauce, creating a hearty and satisfying dish.
• Almond Paste: Substitute cashew paste with almond paste to create a rich and nutty variation of Methi Malai Paneer. Soak almonds overnight, blend them with water to form a smooth paste and add it to the curry for a luxurious touch.
• Methi Palak Paneer: Add chopped spinach (palak) with fenugreek leaves (methi) to create a vibrant and nutritious green curry. The combination of spinach and fenugreek adds a delightfully earthy flavour and enhances the nutritional value of this dish.

Serving Suggestions

• Roti or Naan: Serve Methi Malai Paneer with freshly made roti or naan (Indian bread).
• Paratha: Enjoy Methi Malai Paneer with flaky and crispy parathas (Indian stuffed flatbread) for a hearty and indulgent meal.
• Jeera Rice: Pair Methi Malai Paneer with jeera rice (cumin rice) for a fragrant and flavorful combination.
• Pickles and Chutneys: Serve Methi Malai Paneer with a selection of pickles and chutneys for added flavour and variety. Spicy mango pickles, tangy lemon pickles, and mint-coriander chutney are classic accompaniments that complement the creamy curry perfectly.
• Papad: Crisp papad (Indian flatbread) makes a delicious and crunchy side dish for Methi Malai Paneer. Serve it alongside the curry to add texture and crunch to your meal.
• Raita: Cool and creamy raita (yoghurt dip) is a refreshing accompaniment that pairs well with Methi Malai Paneer. Prepare a simple cucumber or onion raita seasoned with cumin, salt, and chopped cilantro for a cooling contrast to the rich curry.

Print

How to make Methi Malai Paneer

The rich and aromatic flavours of North India with our tantalizing Methi Malai Paneer recipe. This creamy and satisfying dish combines tender paneer cubes with the earthy goodness of fresh fenugreek leaves (methi), all enveloped in a luscious, mildly spiced gravy.

Prep Time15 minutes mins

Active Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Yield: 3

Calories:

Author: Swati Paathak

Materials

For Soak Methi Leaves

• 2 cups fresh Fenugreek leaves
• 2 cups Water
• 1 tsp Salt or to taste

For Paste

• 18-20 Cashewnut
• 3 medium size Onion roughly chopped
• 2 cups Water
• ½ inch Ginger slice
• 2 Green chilli (into half)

For Gravy

• 2 tbsp Ghee
• 1 1tbsp oil optional
• ½ inch Cinnamon stick
• 1 Green cardamom
• 2 Cloves
• 8-10 Black peppercorns
• 1 Bayleaf
• ½ tsp Cumin seeds
• Prepared paste
• 1 cup Curd beaten
• 1 cup Water

For Methi Paneer

• Fenugreek leaves soaked, chopped
• 200 gms Paneer
• 1 tbsp Ghee

For Methi Malai Paneer curry

• 1 tsp ghee
• A pinch of asafoetida
• Prepared Gravy
• ¼ tsp Degi red chilli powder
• 1 tsp Sugar
• salt to taste
• 1/4 tsp Turmeric powder
• fried paneer and methi
• 1 tbsp fresh Cream

Instructions

Process for Methi Leaves

• Add fenugreek leaves, water, and salt and keep it aside for 15 minutes.
• After 15 minutes, squeeze well and chop the methi.

For Paste

• Add water, onion, and cashew nut In a pan and blanch them well.
• Transfer it into a grinder jar once done.
• Add ginger and green chilli and make a smooth paste of it.

For Methi Paneer

• Heat 2 tsp ghee in a broad pan, add chopped fenugreek leaves, saute it well and keep aside.
• Add 1 tsp ghee in the same pan and paneer cubes, and let them saute over low flame for 2 minutes and keep aside.

For Gravy

• In the same kadai, add ghee and oil.
• Add a cinnamon stick, green cardamom, cloves, black peppercorns, bay leaf and cumin seeds, and let it splutter.
• Add the prepared paste and saute it well on medium flame.
• Add curd and mix everything well.
• Now, add water, cover and cook for 18-10 minutes.
• Strain the gravy into a bowl. Remove the whole spices.

For Methi Malai Paneer curry

• Add 1 tsp ghee, asafoetida and prepared gravy and mix everything well on medium flame in a broad pan.
• Add sugar, turmeric powder, degi red chilli powder and saute it for 2 minutes.
• Check the seasoning and cook for 5 minutes on medium flame.
• Add fried methi and paneer into the gravy mix gently.
• Finally, add cream and mix well and cook it for another 8-10 minutes.
• Transfer the methi malai paneer to a serving dish.
• Garnish it with coriander sprig and serve hot.

Notes

Fenugreek leaves: Use fresh fenugreek leaves for the best flavour. You can use frozen or dried fenugreek leaves (Kasuri methi), as dried leaves are more concentrated, so adjust the quantity accordingly.

Paneer Preparation: If using store-bought paneer, soak it in warm water for 15-20 minutes before using it to make it soft and tender. For homemade paneer, cut it into cubes and shallow fry them until they turn golden brown. This step adds a nice texture to the dish and prevents the paneer from disintegrating in the creamy sauce.

Garnishing: Garnish the methi malai paneer with a drizzle of fresh cream and a sprinkle of chopped coriander leaves (cilantro) for a vibrant finish. Serve hot with naan, roti, or rice for a satisfying meal.

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