Methi malai paneer recipe
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4.75 from 4 votes

Methi Malai Paneer Recipe (Restaurant style)

You’ll love this Restaurant style methi malai paneer recipe! The gravy is rich, creamy, medium spicy with a hint of bitterness from fenugreek leaves.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 628kcal
Author Kanan


For cashew-almond paste:

  • 5 Cashew nuts
  • 5 Almonds
  • 3-4 tablespoons Warm water

For onion paste:

  • 1 medium or 1 cup Onion sliced
  • 1/2 inch Ginger chopped
  • 1 clove Garlic chopped
  • 1 Green chili slit
  • ¾ cup Water

For methi malai paneer recipe:

  • 2 tablespoons Oil
  • 1 Bay leaf
  • 2 Cloves
  • ½ inch Cinnamon stick
  • 1 ½ teaspoon Red chili powder
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 1 cup Fenugreek leaves (methi leaves) plucked, measured, washed and then chopped
  • ½ cup Water
  • ¼ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (dried fenugreek leaves) crushed
  • 200 grams or 7 oz Paneer cut lengthwise or cubes
  • ¼ cup Heavy whipping cream if using malai then use 2 tablespoons as malai is thick and rich compared to heavy whipping cream


Making the cashew-almond paste:

  • Soak almonds and cashews in warm water for 10-15 minutes. Meantime prep all the ingredients.
  • After that make a smooth paste out of it. If you want you can peel the almonds.

Making onion paste:

  • Take onion paste ingredients in a pan. Turn the heat on medium heat.
  • Let it simmer for 15-20 minutes or till onions turn soft.
  • Let it cool down a bit. Then make a smooth puree out of it. If there is too much water then you can drain some out before grinding.

Making methi malai paneer recipe:

  • Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick, and cloves. Saute for a minute.
  • Then mix in prepared onion paste, sprinkle some salt.
  • Cook it till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.
  • Add red chili powder, turmeric powder, and coriander powder. Mix well and cook for a minute.
  • Add chopped methi leaves. Mix well and cook for a minute.
  • Add water. Let it simmer for 3-4 minutes, so methi leaves get cooked.
  • Stir in the prepared cashew-almond paste. bring to a simmer.
  • Add garam masala and crushed kasoori methi. Mix well.
  • Mix in paneer pieces. let it simmer for 2-3 minutes.
  • Add more water if needed to get your liking gravy consistency.
  • Lastly, add heavy cream.
  • Mix, let it come to a simmer and then turn off the stove heat.


If you find methi leaves are bitter then to get rid some of the bitterness follow these steps. 
  • Pluck the methi leaves, wash really well and keep in the bowl or colander. 
  • Sprinkle salt over it and let it rest for 10 minutes. 
  • During this time leaves will ooze out the water. Squeeze it and remove excess water. 
  • Chop them and use in the recipe.


Calories: 628kcal | Carbohydrates: 18.4g | Protein: 26.7g | Fat: 55.1g | Saturated Fat: 23.9g | Cholesterol: 108mg | Sodium: 1310mg | Potassium: 251mg | Fiber: 3.5g | Sugar: 3.4g
*Nutrition information is a rough estimate for 1 serving
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