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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
Servings
Calories
628
kcal
Author
Kanan
Ingredients
For cashew-almond paste:
▢
5
Cashew nuts
▢
5
Almonds
▢
3-4
tablespoons
Warm water
For onion paste:
▢
1 medium or 1
cup
Red onion
sliced
▢
½
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
Instructions
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.
Notes
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.
Nutrition
Calories:
628
kcal
|
Carbohydrates:
18.4
g
|
Protein:
26.7
g
|
Fat:
55.1
g
|
Saturated Fat:
23.9
g
|
Cholesterol:
108
mg
|
Sodium:
1310
mg
|
Potassium:
251
mg
|
Fiber:
3.5
g
|
Sugar:
3.4
g
*Nutrition information is a rough estimate for 1 serving
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