Paneer methi malai recipe | Methi paneer recipe | Methi malai paneer recipe

What is methi malai paneer?

Methi malai paneer the name itself expresses the complete recipe. Here, the METHI refers methi leaves aka fenugreek leaves, MALAI means cream, PANEER refers Indian cottage cheese and the combination of these three makes a spectacular Indian paneer curry recipe.

Paneer methi malai is a rich, creamy, flavoured and delicious paneer recipe Indian where paneer chunks are cooked with chopped fenugreek leaves in spicy onion gravy with cashew paste, milk and generous amount of cream. So, it is mostly prepared on special occasions other than regular days. Methi malai paneer is one of the most favourites during winter in any north Indian parties.

Recipe for methi paneer can be prepared in different ways using different combination of ingredients and methods, especially during winter when fresh methi leaves are easily available in the market. But now a days, in many cities in India, methi leaves are available throughout the year. So, many popular north Indian restaurants serve this delight throughout the year.

Methi recipes

Methi recipes are very famous in India not only because of its taste and flavour but also for its health benefits. There are myriad recipes that are cooked in Indian culinary with these healthy-aromatic green leaves. Many popular and palatable side dishes, fritters, flat breads and pakodas are prepared every day with this versatile green.

In addition to the healthy and comforting dishes, these magical leaves are hugely demanding to prepare few rich and authentic dishes too. This restaurant style Methi malai paneer recipe is one of them which is usually prepared on any special occasion, get togethers or simply as weekend special.

Variation in paneer methi malai recipe

There are huge variations that can be done in paneer methi malai recipe aka methi paneer recipe.

Firstly, the places where methi leaves are not easily available all the time, they can substitute fenugreek leaves with dried fenugreek leaves aka kasuri methi. But I must say paneer methi malai recipe tastes best with fresh fenugreek leaves.

Instead of paneer roasted potatoes, corn kernel and even peas can be added into the rich curry. In fact, many people add green peas in the methi paneer recipe and make a variation which is called methi malai matar paneer.

How to make vegan paneer methi malai?

Yes, paneer methi malai can be prepared vegan too. Instead of paneer, you can add tofu into the curry and for the gravy you can use almond milk instead of dairy milk. Market bought dairy free vegan cream or coconut cream can also be added into the curry instead of fresh cream aka malai.

Paneer methi malai recipe aka Methi malai paneer recipe is a simple and easy paneer recipe. Though it tastes exactly like the restaurant bought ones, but the way of cooking it is quite easy. Honestly it is a full proof recipe, and nothing can go wrong with it. It requires all the common ingredients which are regularly used in Indian culinary and easily available in any Indian grocery.

Paneer methi malai recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about the recipe and the primary ingredients Paneer and Methi leaves.

Health benefits of Indian cottage cheese aka paneer

Health benefits of Methi Leaves

How to cut and clean Methi Leaves?

How to store fresh methi leaves aka fenugreek leaves?

After plucking the fenugreek leaves from the stem, you can keep it in an airtight container in refrigerator for a week. Keep the methi leaves dry. Don’t wash them before storing. Just take them out of the fridge before use and wash them properly before chopping.

How to reduce the bitterness of methi leaves aka fenugreek leaves?

Chop the fenugreek leaves aka methi leaves and keep it in a large bowl. Add some salt and mix it nicely with the chopped methi leaves. Keep it aside for 20-30 minutes. Then squeeze out the excess water from the leaves and cook. This step reduces the bitterness of methi leaves. But, I personally like the slight bitterness of methi leaves. So, I have skipped this step.

Tips to prepare perfect Methi malai paneer

How to make Methi malai paneer?

For the paneer methi malai recipe, cut and clean the methi leaves and wash them thoroughly. Then finely chop them.

To reduce the bitterness of the methi leaves, take them into a bowl and mix them with some salt. Keep them aside for half an hour. Then squeeze out the excess water. I like the slight bitterness of methi leaves. So, I have skipped this step.

On the other hand, I have used readymade market bought paneer. First, I have cut them in medium cubes and then fried the paneer pieces evenly from every side till golden and transferred them into a deep bowl.

Soak the fried paneer pieces in hot water for some time. This step helps to get soft and tender paneer. But if you are using homemade paneer then skip this step because the homemade paneer is usually softer than market bought ones.

Now in the same pan, add oil if required and once the oil is hot, add sliced onion and fry them for 5-6 minutes in medium flame.

Add chopped garlic, ginger and cook them in low flame for another 2-3 minutes until the raw smell goes away.

Add cashew nuts and cook it for a minute. Then add tomatoes and give a nice mix. Cover the pan and cook them in lowest flame for 5-6 minutes until everything gets cooked properly. Keep the pan aside to release the heat of the masala before blending.

Transfer the masala into the jar of a grinder and close the lid of the pan. Pulse it to a smooth paste and keep it aside.

On the other hand, add oil into the pan and let the oil become hot. Add whole spices cumin seeds, cloves, cardamoms and cinnamon sticks for tempering of the dish and let them crackle.

Add the chopped fenugreek leaves into the pan and give a nice stir. Add salt, turmeric powder, red chilli powder and mix it nicely. Cover the pan and cook it in low flame for 4-5 minutes. Stir in between if required.

Add cumin powder, coriander powder and give a nice mix. Cover the pan and cook it in lowest flame for another couple of minutes. Then pour the masala paste into the pan and mix it well. Cook it in low flame for another 4-5 minutes.

Add milk and give a nice stir. Put the flame in high until the gravy simmers. Add water and give a nice mix. Cover the pan and allow the gravy to boil for 30-40 seconds. Add fresh cream and give a nice stir.

Put the flame in low and add the paneer pieces into the pan. Cover the pan and cook it in lowest flame for 5 minutes. Add garam masala powder, sugar into the pan and give a nice mix. Again, cook it in lowest flame for few seconds and then switch off the flame.

Ingredients:

• 2 medium sized Onions
• 1 tablespoon Garlic, chopped
• 1 tablespoon Ginger, chopped
• 1 large Tomato
• 10-12 Cashew nuts
• 1 tablespoon Oil

• 225 grams Paneer (cottage cheese), cut into medium pieces
• 1 bunch or 1½ cups Fenugreek leaves (Methi leaves), washed and finely chopped or 2 ½ tablespoons Kasuri methi (Dried fenugreek leaves)
• ¼ teaspoon Cumin seeds
• 2 Cardamoms (Elaichi)
• 4 Cloves (Laung)
• 1-inch Cinnamon stick (Dalchini)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ¾ cup Milk
• ¼ cup Fresh cream (Malai)
• ½ cup Water, for the gravy
• 1 teaspoon Sugar (Optional)
• Salt to taste
• 1 & ½ tablespoons of Oil for cooking

1. Put a pan on flame and let it become completely dry. Add 1 tablespoon of oil into the pan and wait until the oil is hot.
2. Once the oil is hot, put the flame in low and add the paneer pieces into the pan. Don’t over crowd the pan. Fry them evenly from every side in low flame for 1-2 minutes until they become golden brown.
   Tip: Don’t over fry the paneer, it will make them hard and chewy after cooking.
3. Take the paneer pieces out into a deep bowl and soak the paneer pieces in hot water for some time to make them softer. Cover the bowl and keep it aside.
4. Add ½ tablespoon of oil into the pan and allow it to become hot.
5. Add sliced onion into the pan and give a nice stir. Fry them for 5-6 minutes in medium flame.
6. Add 1 tablespoon chopped garlic, 1 tablespoon chopped ginger into the pan and cook them in low flame for another 2-3 minutes until the raw smell goes away.
7. Add cashew nuts and cook it for a minute in low flame.
8. Add tomatoes and give a nice mix. Cover the pan and cook them in lowest flame for 5-6 minutes until everything gets cooked properly. Keep the pan aside to release the heat of the masala before blending.
9. Transfer the masala into the jar of a grinder. Close the lid of the jar and grind it for around 30 seconds to make a smooth paste of it. Keep it aside.
10. Add 1 tablespoon oil into the pan and wait until the oil is hot.
11. Add whole spices – ¼ teaspoon cumin seeds, 4 cloves, 2 cardamoms and 1-inch cinnamon sticks and let them crackle.
12. Add the chopped fenugreek leaves into the pan and give a nice stir. Cook it on medium flame for a minute.
13. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it nicely. Cover the pan and cook it in low flame for 4-5 minutes. Stir in between if required.
14. Add ½ teaspoon cumin powder, ½ teaspoon coriander powder and give a nice mix. Cover the pan and cook it in lowest flame for another couple of minutes.
15. Pour the masala paste (Step 9) into the pan and mix it well. Cook it in low flame for another 4-5 minutes.
16. Add ¾ cup milk into the pan and give a nice stir. Put the flame in high until the gravy simmers.
17. Add ½ cup water and give a nice mix. Cover the pan and allow the gravy to boil for a 30-40 seconds.
18. Put the flame in low and add ¼ cup fresh cream into the pan and give a nice stir.
19. Add the paneer pieces into the pan. Cover the pan and cook it in lowest flame for 5 minutes.
20. Add 1 teaspoon garam masala powder, 1 teaspoon sugar into the pan and give a nice mix.
21. Again, cook it in lowest flame for few seconds and then switch off the flame.

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