Methi Paneer Malai

By Saswati Hota  |  29th May 2017  |  
5 from 1 review Rate It!
  • Photo of Methi Paneer Malai by Saswati Hota at BetterButter
Methi Paneer Malaiby Saswati Hota
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About Methi Paneer Malai Recipe

Methi Paneer Malai is actually adapted from the recipe Methi mutter malai,chunks of Paneer in a creamy fenugreek based Curry .Compliments well with Rotis,Parathas or Naan.Yummy is the word you would utter after a spoonful of this rich ,tasty combo.The garnish of fresh cream makes it tempting and gives a nice touch of subtelty to this delicious paneer dish.

Methi Paneer Malai is delicious and authentic dish. Methi Paneer Malai by Saswati Hota is a great option when you want something interesting to eat at home. Restaurant style Methi Paneer Malai is liked by most people . The preparation time of this recipe is 25 minutes and it takes 35 minutes to cook it properly. Methi Paneer Malai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Methi Paneer Malai. Methi Paneer Malai is an amazing dish which is perfectly appropriate for any occasion. Methi Paneer Malai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Methi Paneer Malai at your home.

Methi Paneer Malai

Ingredients to make Methi Paneer Malai

  • 2 Medium onions
  • 1 tbsp ginger and garlic paste
  • 1 big tomato,chopped
  • 1 green chilli ,Chopped
  • 2 tbsp Cashewnuts ,soaked in water
  • 1/2 tsp cumin seeds
  • 2 cups chopped fresh fenugreek or Methi
  • 250 gms paneer , diced into 2 inch pieces
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 Cup fresh cream, whisked
  • 1/2 tsp sugar
  • 1 tsp dry fenugreek, for garnish
  • salt to taste
  • 1 cup hot water
  • 3 tbsp refine oil

How to make Methi Paneer Malai

  1. Wash the fenugreek leaves,chop it and add 1/2 tsp salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
  2. Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
  3. Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
  4. Now add the chopped tomato and saute till the masala starts leaving the sides of the pan.
  5. Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
  6. In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
  7. Add the ground masala paste,the coriander,turmeric and chilli powder to it and saute for 6-7 minutes till oil starts releasing.
  8. Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes
  9. Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
  10. Serve hot with Rotis or Naan and enjoy the rich flavourful curry.

Reviews for Methi Paneer Malai (1)

Anju Sanjay Serai10 months ago


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