Methi Malai Paneer Recipe

You’ll love this Restaurant style methi malai paneer recipe! The rich, creamy gravy is made from onions, cashews, almonds, and heavy cream. It has a hint of bitterness from fresh fenugreek leaves (methi) without getting overpowering.

This is one of my go-to paneer recipes and for good reason, it will always leave you craving more!

What is methi malai paneer?

Methi=fenugreek leaves, Malai=heavy cream, Paneer=Indian cottage cheese. If you put all these together, it means creamy, mild to medium spicy gravy with fenugreek leaves and paneer.

If you are not familiar, fenugreek leaves have a bitter taste. Every bunch of leaves has a different level of bitterness. So taste one leaf and decide. If yours are really bitter then follow this method to get rid some of the bitterness. Take washed leaves in a colander, sprinkle salt on it. Mix it lightly and let it sit for 10 minutes. Then squeeze out as much water as you can. Then chop and use in the recipe. Here in the USA, I never that bitter leaves. So I always skip this step.

Check out more methi recipes
Aloo methi // Methi bhaji (Maharashtrian style sabzi) // Methi muthia // Methi dal // Methi paratha

Two variations:

• Made with dried fenugreek leaves (kasoori methi). I have seen many recipes online but never tried it.
• Made with fresh methi leaves. I am sharing this version today. I like this one better because it uses fresh greens. As you know fresh ones have better taste and flavor. I have also added dried ones (just a teaspoon) in this methi malai paneer recipe just like added in all the restaurant style gravies.

How to make Methi Malai Paneer?

1). Soak almonds and cashews in warm water for 10-15 minutes. Meantime prep rest of the ingredients.

2) Then make a smooth paste of cashew-almonds. NOTE: I have kept the almond skin on, so you will see paste is not smooth. But in the end you will see, it won’t make much difference in curry consistency. So if you want you can peel the almonds. Yes, if I can skip the step without compromising, of course, I will skip it.

3) In a saucepan, take onion paste ingredients (onion, ginger, garlic, green chili, and water). Turn the gas on medium heat.

4) Let it simmer for 15-20 minutes or till onions turn soft.

5) Let it cool down a bit.

6) Then make a smooth puree out of it. If there is too much water then you can drain some out.

7) Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick, and cloves. Saute for a minute, you will get a nice aroma of spices.

8) Then mix in prepared onion paste, sprinkle some salt. Cook till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.

9) Add red chili powder, turmeric powder, and coriander powder.

10) Mix well and cook for a minute.

11) Add chopped methi leaves.

12) Mix well and cook for a minute.

13) Add water.

14) Let it simmer for 3-4 minutes, so methi leaves get cooked.

15) Add prepared cashew-almond paste.

16) Mix well and bring to a simmer.

17) Add garam masala and crushed kasoori methi. Mix well.

18) Mix in paneer pieces. let it simmer for 2-3 minutes. Add more water if needed to get your liking gravy consistency.

19) Lastly, add heavy cream.

20) Let it come to a simmer and then turn off the stove heat.

Serve methi malai paneer with garlic naan or paratha. It can be served with rice as well.

Notes:

• The gravy itself is so delicious, if you skip adding methi leaves then the dish will be malai paneer. Of course, it will taste good.
• You can add boiled or steamed green peas instead of paneer. I already posted methi matar malai recipe which is mild compared to this recipe. So If you want your methi matar malai little spicier then use this recipe.

Check out more paneer recipes
Tawa paneer // Achari paneer // Paneer do pyaza // Paneer jalfrezi // Paneer lababdar // Paneer pasanda