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.
Servings 3
Calories
Ingredients
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.