Methi Malai Paneer | How to make Methi Malai Paneer

By Runa Ganguly  |  5th Mar 2018  |  
5 from 1 review Rate It!
  • Methi Malai Paneer, How to make Methi Malai Paneer
Methi Malai Paneerby Runa Ganguly
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About Methi Malai Paneer Recipe

An ideal paneer recipe which can be served with roti, garlic naan and even rice for lunch and dinner.

Methi Malai Paneer

Ingredients to make Methi Malai Paneer

  • To soak the fenugreek leaves:
  • 1 bunch methi leaves / fenugreek leaves washed and finely chopped
  • ¾ tsp salt
  • 1 Cup water
  • For the gravy:
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 2 pods green cardamom
  • 1 inch cinnamon stick
  • 1 tbsp ginger-garlic paste
  • ½ tsp kashmiri red chili powder
  • 1 green chili slit length wise
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 2 tomatoes pureed
  • 1 tsp sugar
  • 3/4 cup Milk
  • 1 onion blended finely
  • salt to taste
  • 1/2 cup fresh cooking creme
  • 400 grams cubed paneer/cottage cheese
  • 1 teaspoon garam masala powder
  • water as needed
  • 2 tablespoon of finely chopped coriander leaves

How to make Methi Malai Paneer

  1. In a large bowl take finely chopped methi leaves. make sure to use only leaves and discard the roots and stem of fenugreek leaves
  2. furthermore, add salt and water.
  3. soak the leaves for atleast 15 minutes. this helps to remove the bitterness
  4. squeeze off the methi completely and saute the squeezed methi for 2 minutes using 1 tablespoon oil till they shrink in size.
  5. furthermore, in the same kadai, heat the remaining oil
  6. heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute for 2-3 minutes
  7. additionally, add ginger garlic paste, green chili and onions. sauté till raw smell is no longer there
  8. now add spice powder like chili powder, turmeric and coriander powder. sauté on Low heat for another 5 minutes
  9. also add tomato pulp and mix till it thickens and the spices starts to release the oil
  10. now add sauted methi leaves prepared
  11. additionally add sugar and salt to balance the bitterness of methi.
  12. saute for a minute and add the milk
  13. sauté for a while on Low heat and then add the creme
  14. add water as required to adjust the desired consistency.
  15. now add the paneer cubes and garam masala powder and mix well
  16. let the gravy thicken to the desired consistency by simmering on Low heat covered
  17. take off heat and garnish with coriander leaves
  18. serve hot with Indian flat breads or rice and daal

Reviews for Methi Malai Paneer (1)

Maanika Hoon8 months ago

Lovely paneer dish!