BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Methi Malai Paneer

Photo of Methi Malai Paneer by Amrita Iyer at BetterButter

Methi Malai Paneer

Amrita Iyer
0 minutes
Prep Time
90 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Methi Malai Paneer RECIPE

There are very less people who do not like Paneer. There is a subtle and rich taste for this lovely Indian cottage cheese that makes people go crazy for it. This curry comprises of blocks of Paneer and Fenugreek Leaves called Methi patta in Hindi in a lovely fusion. A tasty gravy and juicy blocks of Paneer make this recipe a hit with Indian breads like Roti,Phulka,Naan or Kulcha and also with plain rice or mild pulao like Cashewnut and Raisin,Jeera Rice or Kashmiri Pulao.

Recipe Tags

  • Veg
  • Dinner Party
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. For the masala Paste:
  2. 3 - onions (medium)
  3. 2 - tomatoes (small)
  4. 2 tsp - ginger-Garlic paste
  5. 1 tsp - Green chilli paste
  6. 20 - cashew nuts
  7. 1 tsp - cumin seeds (jeera)
  8. 1 tbsp - oil
  9. Other Ingredients:
  10. 400 gms - fresh paneer (cut into cubes)
  11. 1 1/2 cups fresh fenugreek(Methi) leaves/3 tbsp Kasuri Methi
  12. 1/2 tsp - turmeric Powder (Haldi)
  13. 1/2 tsp - Red Chili Powder
  14. 1 tsp - coriander Powder (Dhaniya)
  15. 1 & 1/2 tsp - Garam masala Powder
  16. 1 cup - water
  17. 1/4 cup & 1 tbsp - fresh cream
  18. salt to taste
  19. 1 & 1/2 tsp - sugar
  20. 2 tbsp - oil


  1. Preparing the Fenugreek Leaves:The leaves are bitter and we first prepare them, that is take some of their bitterness out. For this rub the leaves with 2 tsp salt and leave for 30 minutes.
  2. This will take the water content plus some of the bitterness out of the leaves. Now wash the leaves under plenty of water till the salt content is all drained out. Chop the leaves finely and keep aside.
  3. The Masala paste: Heat the 1 tbsp Oil and add the cumin seeds. After they splutter, add the chopped Onions. Saute till a little brown. Add the Ginger-Garlic and Green Chili pastes and sauté till the moisture evaporates.
  4. If using whole Ginger and Garlic and Green Chilies sauté till they are cooked. Now add the Tomatoes and cook for 2-3 minutes and then add the Cashew nuts. Cook for 5-6 minutes more till the tomatoes soften and take off heat.
  5. Cool to room temperature. After cooling, transfer to a blender and adding 2-3 tbsp water, make a fine paste.
  6. Preparing the curry: Heat 2 tbsp Oil in a pan and add the prepared Fenugreek Leaves. Saute on medium heat till they wilt and cook. Now add the Turmeric, Red Chili and Coriander Powders and mix well.
  7. Cook covered for 2-3 minutes and then add the prepared paste. Mix very well to amalgamate and cook for 7-8 minutes till the oil floats on top.
  8. Add water and salt to taste and cook covered for 4-5 minutes. Now add the Paneer cubes and stir very gently to avoid breaking the Paneer. Cook for 3-4 minutes and add Garam Masala and sugar. Mix well and take off heat.
  9. Cover for at least 30 minutes before serving the Paneer to absorb all the flavours.
  10. Serve hot with any Indian bread or rice!

Reviews (9)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Soumia Nair
Soumia Nair   Feb-25-2018

Looks delicious

tripti gautam
tripti gautam   Jan-04-2018

Fresh jagh.kasuri methi use krsakti Hun?

Similar Recipes

A password link has been sent to your mail. Please check your mail.