This restaurant-style Methi Malai Paneer is creamy, mildly sweet, and has hints of bitter notes from the fresh methi. Fresh malai, aka cream of milk, is used to make this recipe, making it an indulging one. Fresh fenugreek leaves are in season, so I love to use them in daily cooking. Try my Aloo Methi here.
My mom used to make this Methi Malai Paneer throughout winter. During the colder months you get the most luscious and beautiful produce in India. And at my home, everyone loves fresh fenugreek leaves more than spinach. So methi recipes are a must! Explore more methi recipes, try my methi na thepla, methi na gota (Gujarati fritters) and Undhiyu.
We would always help my mom prep the methi. My sister and I would sit together with Mom and help her separate methi leaves from the stems. We only use tender methi leaves in this recipe. It adds smoky and bitter notes to this mildly sweet paneer curry, complimenting its flavors perfectly.
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What is Methi?
Methi in English is Fenugreek leaves. These greens have naturally a bitter smoky taste to them, which makes them so delicious. I think these fenugreek leaves are most commonly found and used in India. Indian cuisine offers a variety of recipes that are made using these fresh fenugreek leaves, and even use dried ones. The dried fenugreek methi leaves are popularly known as kasuri methi.
You may have heard of the use of kasuri methi in North Indian curries. We add this kasoori methi in the end to give the curries a uniquely smoky flavor. Try my Dal Fry recipe, and Chole Recipe to see how I have used this humble methi!
What is Methi Malai Paneer?
Methi malai paneer translates to creamy paneer with fenugreek leaves. I have always loved this paneer curry recipe, whenever mom used to make it. It is creamy and mildly sweet with a hint of smoky bitter notes from the fresh methi. What is not to love? I feel the flavors in this recipe complement each other so perfectly.
In restaurants, this recipe is made with heavy cream or fresh cream! And since I am sharing all the festive recipes, for Diwali right now this recipe is a restaurant-style indulgent recipe, which is uber delicious.
If you wish to make this Methi Paneer recipe healthier, soak ½ cup cashews,in one cup of hot water for 30 minutes. Drain the water, and blend the cashews with ⅓ cup of water to make cashew cream. The cashew cream will add not only creaminess to the curry but also nuttiness and make it healthier.
This Methi Malai Paneer recipe uses tender methi leaves that are sauteed in oil until they are cooked. We then continue to cook our curry base and add the cooked methi leaves, and fresh paneer cubes! Serve these with naan, roti, or parathas.
Why You'll Love This Recipe
- It is easy, quick, and delicious
- The recipe is naturally gluten-free
- Restaurant-style recipe at home
- Very flavorful
- One pot recipe
- A great recipe to bring for potlucks
- Can be made healthier by substituting fresh cream with cashew cream
Ingredients to Make Methi Paneer
Prep The Fenugreek Leaves
Fenugreek Leaves - Fresh fenugreek (methi) leaves are used in this recipe. You will have to wash them, chop them and soak them in salted water, to reduce the bitterness. Also, we will be using only the tender methi leaves in this recipe.
Water - We will soak the finely chopped methi leaves in water with some salt, to reduce its bitterness.
Salt - You will be using salt twice in this recipe. Once to soak the fresh methi leaves, and the other time to season the curry sauce.
For the Methi Malai Paneer
Avocado Oil - I like to use avocado oil for cooking at home. However, you can use any oil/ghee you prefer. We will be using oil in two parts in this recipe. One to saute the fenugreek leaves, and the second part to make the methi paneer curry.
Whole Spices - We will be using cumin seeds, bay leaves, cinnamon stick, cloves and cardamom pods to temper this methi malai paneer recipe.
Onions - I like to use yellow onions that are finely chopped to make curries, so I am using the same. You will need 1 cup of finely chopped onions for this recipe.
Ginger Garlic and Green Chili Paste - I use 4 cloves of garlic, ½ inch ginger and 2 Thai green chilies with a little bit of oil to make the paste.
Tomato Puree - You will have to blend 2 tomatoes, which should yield about 1 cup of tomato puree to use in this recipe.
Ground Spices - I use Kashmiri red chili powder, turmeric, coriander powder, and garam masala to season this malai paneer recipe, which works perfectly for this recipe.
Milk - Use whole milk to make this curry recipe creamy and rich. If you are vegan, Soy milk works great to make curries.
Heavy Cream - I am using full-fat heavy cream, but you can use either reduced-fat heavy cream or half and half. You can make this recipe vegan, using either cashew cream or coconut cream.
Paneer - I like Zee Foods' brand of paneer to make this recipe because their paneer tastes fresh and soft like homemade paneer.
How to Make Methi Malai Paneer?
Prep the Methi
Wash and dry the methi bunch. Once the methi is dry, separate the leaves and discard the thick stems of the methi. I like to use the tender stems as they are very flavorful.
Roughly chop the methi leaves. And add them to a mixing bowl. Add water, and ½ teaspoon salt. Let it soak for 10-15 minutes.
After 10 minutes, squeeze the excess water out of methi and place it on a plate.
Make the Curry
Heat oil in a heavy bottom pot. Add 1 tablespoon oil. Once hot, add the methi. We will saute the methi until it wilts and softens. It should take about 3-4 minutes.
Once the methi is cooked, take it out on a plate, and set it aside.
Now in the same pot add 2 tablespoons oil and add all the tempering spices. Add 1 teaspoon of cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 3 cloves, and 2 green cardamom pods.
Once the cumin seeds start to splutter, add 1 cup of finely chopped onions and one heaping tablespoon of ginger, garlic and green chili paste. To make the ginger garlic green chili paste, I am using 4 large cloves of garlic, ½ inch ginger and 2 Thai green chilies. Blend it in a high-powered blender and make a paste.
Saute the onions until they soften, and golden, and the oil starts to separate. Then add 1 cup of tomato puree. Blend 2 tomatoes in a blender and this should yield you about 1 cup of tomato puree.
Add 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric, ½ teaspoon coriander powder, and 1 teaspoon garam masala, 1 teaspoon salt and 1 teaspoon sugar. Mix well, cook the tomatoes and spices until the oil separates. This should take about 4 minutes.
When you see the tomato puree is cooked, lower the flame and add milk. Mix well. Let it simmer. Once the curry starts to simmer add heavy cream. Let it simmer for 3-4 minutes, add cooked methi and cubes of 200 grams of paneer.
Mix well. And serve with naan, roti, and parathas.
Variations and Substitutions
- You can use this recipe to make Methi Matar Malai. Substitute paneer with 1 cup of frozen or fresh peas. Soak the peas in hot water before adding them to the curry. Drain the water and add the peas to the curry.
- You can skip adding methi, to make a malai paneer recipe.
- If you want to make this recipe healthier, skip the cream. Soak ½ cup cashews in hot water for 20-25 minutes. Drain the water. Add the cashews to the blender, and add ⅓ cup of water. Blend to make cashew cream, and add it to the curry. Alternatively, you can use soaked and peeled almonds to make almond cream.
- Use tofu instead of paneer, cashew cream, and soy milk to make this recipe vegan.
Expert Tips
- Wash and dry the methi ahead of time. I like to use the salad spinner to dry it. This way you don't have to wait for the methi to air dry, and saves you some time.
- You can store the methi leaves in an airtight container lined with a paper towel. If your methi is prepped and ready, this methi paneer recipe comes together more quickly.
- I am using whole milk and heavy cream to add richness in the curry, but you can substitute with reduced-fat milk and cream too.
- If you don't mind coconut flavor, you can switch things up by using coconut milk. Add 1 can (13oz) of coconut milk to the recipe.
- Frying and cooking the methi is important before adding it to the methi malai paneer recipe, so make sure the methi is cooked thoroughly.
Serving Suggestions
If you are serving this Methi Paneer for a homely lunch or dinner, serve it with naan and parathas. I will recommend you also make our pickled onions. You can also serve our rose lassi or mango lassi to go on the side.
Storage Instructions
Store the leftovers of Methi Malai Paneer in the refrigerator for 2 days. Since we have used milk and cream, I prefer to use it right away!
More Paneer Recipes You Might Like
Methi Malai Paneer
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
Prep the Methi
- 1 Bunch Methi about 1 cup tightly packed methi leaves
- 1 Cup Water
- ½ Teaspoon Salt
Make the Curry
- 3 Tablespoons Avocado Oil
- 1 Teaspoon Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3 Cloves
- 2 Green Cardamoms
- 1 Cup Onion Finely chopped
- 1 Tablespoon Ginger garlic and green chili paste 4 cloves garlic + ½ inch ginger + 2 Thai green chilies
- 1 Cup Tomato Puree Blend 2 tomatoes into a puree
- 1 Teaspoon Kashmiri Red Chili Powder
- ½ Teaspoon Turmeric
- ½ Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Cup Whole Milk
- ¼ Cup Heavy Cream
- 200 Grams Paneer Cubed
Instructions
Prep the Methi
- Wash and dry the methi bunch. Once the methi is dry, separate the leaves and discard the thick stems of the methi. I like to use the tender stems as they are very flavorful.
- Roughly chop the methi leaves. And add them to a mixing bowl. Add water, and ½ teaspoon salt. Let it soak for 10-15 minutes.
- After 10 minutes, squeeze the excess water out of methi and place it on a plate.
- Wash and dry the methi bunch. Once the methi is dry, separate the leaves and discard the thick stems of the methi. I like to use the tender stems as they are very flavorful.
- Roughly chop the methi leaves. And add them to a mixing bowl. Add water, and ½ teaspoon salt. Let it soak for 10-15 minutes.
- After 10 minutes, squeeze the excess water out of methi and place it on a plate.
Prep The Ingredients
- Finely chop the 1 medium sized yellow onion, or use a food processor.
- Make the ginger garlic green chili paste, I am using 4 large cloves of garlic, ½ inch ginger and 2 Thai green chilies. Blend it in a high-powered blender and make a paste. Scoop out the ginger garlic paste, and set it aside in a small plate.
- In the same blender jar, add 2 ripe tomatoes, and blend until pureed.
- Cut the paneer into cubes.
Make The Curry
- Heat oil in a heavy bottom pot. Add 1 tablespoon oil. Once hot, add the methi. We will saute the methi until it wilts and softens. It should take about 3-4 minutes.
- Once the methi is cooked, take it out on a plate, and set it aside.
- Now in the same pot add 2 tablespoons oil and add all the tempering spices. Add 1 teaspoon of cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 3 cloves, and 2 green cardamom pods.
- Once the cumin seeds start to splutter, add 1 cup of finely chopped onions and one heaping tablespoon of ginger, garlic and green chili paste.
- Saute the onions until they soften, and golden, and the oil starts to separate. Then add 1 cup of tomato puree.
- Add ground spices1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric, ½ teaspoon coriander powder, and 1 teaspoon garam masala, 1 teaspoon salt and 1 teaspoon sugar.
- Mix well, cook the tomatoes and spices until the oil separates. This should take about 4 minutes.
- When you see the tomato puree is cooked, lower the flame and add milk. Mix well. Let it simmer.
- Once the curry starts to simmer add heavy cream. Let it simmer for 3-4 minutes, add cooked methi and cubes of 200 grams of paneer.
- Mix well. And serve with naan, roti, and parathas.
Notes
- Wash and dry the methi ahead of time. I like to use the salad spinner to dry it. This way you don't have to wait for the methi to air dry, and saves you some time.
- You can store the methi leaves in an airtight container lined with a paper towel. If your methi is prepped and ready, this methi paneer recipe comes together more quickly.
- I am using whole milk and heavy cream to add richness in the curry, but you can substitute with reduced-fat milk and cream too.
- If you don't mind coconut flavor, you can switch things up by using coconut milk. Add 1 can (13oz) of coconut milk to the recipe.
- Frying and cooking the methi is important before adding it to the methi malai paneer recipe, so make sure the methi is cooked thoroughly.
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