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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.
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Course: Main Course
Cuisine: Indian
Keyword: Indian Main Dishes, Methi Recipes, Paneer Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 383kcal
Author: Aayushi Patel

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 spices
    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.

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.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 17g | Protein: 12g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 958mg | Potassium: 538mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1691IU | Vitamin C: 18mg | Calcium: 373mg | Iron: 2mg