Methi Malai Paneer (Cottage Cheese in Fenugreek based Gravy) – How to Make Methi Malai Paneer Recipe.

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Methi Malai Paneer is a creamy, sweet and rich gravy based paneer recipe. This time I shared restaurant style delicious recipe of methi malai paneer subzi. You can serve this restaurant style subzi with any Indian bread recipe such as tandori roti, butter naan or lacchha paratha. A paste of tomato, onion, cashewnuts and spices adds the perfect balance of creaminess and sweetness in this recipe. This paste and fresh cream both are also helps in reducing bitterness of methi.

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Benefits of Fenugreek Leaves

Fenugreek is also known as kasuri methi. It is a very ancient spice which is used for flavoring various dishes. These leaves are bitter in taste and it has numerous nutritional values as well. Fenugreek may have benefits for testosterone levels, blood sugar, breastfeeding and more.

Here you can check other methi based recipes: Methi Matar Pulao, Aloo Methi, Methi Muthiya, Tomato Methi Rice, Methi Nu Dhebra, Methi Thepla, Methi Khakra, Methi Paratha.

Benefits of Cottage Cheese or Paneer

It is tough to imagine Indian cuisine without paneer which can blend in any dry or gravy preparation. Paneer makes way into so many of our desserts too. Paneer is a dense source of protein. It is great source of iron, calcium, magnesium.

Here you can check other paneer recipes: Matar Paneer, Paneer Pasanda, Orange Sondesh, Paneer Cheese Toast, Noodles Wrapped Paneer, Paneer Tomato Curry.

Ingredients of Methi Malai Paneer Recipe

2 Cups Fenugreek Leaves/ Methi, Chopped

2 Cups Cottage Cheese/ Paneer, Diced

1/2 Cup Milk

1/2 Cup Fresh Cream

2 Green Cardamoms

1 Bay Leaf

1 Small Stick Cinnamon

2 Cloves

1 Tsp. Red Chili Powder

1/2 Tsp. Turmeric Powder

1/2 Tsp. Coriander Powder

Salt to Taste

1/2 Tsp. Garam Masala

2 Tbsps. Oil

1/2 Tsp Sugar

For Tomato Onion Paste

1 Cup Onion, Chopped

1 Cup Tomatoes, Chopped

2 Tbsps. Cashewnuts/ Kaju, Broken

2 Tsps. Ginger, Grated

1 Tbsp. Garlic, Chopped

2 Green Chilies, Chopped

2 Tbsp. Oil

1 Tsp. Cumin Seeds

How to Make Methi Malai Paneer Recipe

How to Make Tomato Onion Paste:

Heat the oil in a non-stick pan, add the cumin seeds and saute few seconds. When they starts crackle, add the onions, ginger, garlic, green chilies and saute few minutes on medium flames for 2 minutes. Add tomatoes, cashewnuts and mix well, cook on a medium flame for 2 minutes, stir continuously. Keep aside to cool. Add in a mixer and blend it till smooth and keep aside.

How to Make Gravy:

Heat the oil in a non-stick pan, add cinnamon, cardamom, clove, bayleaf and saute on a medium flame for a few seconds. Add the fenugreek leaves and mix well. Saute on a medium flame for 2 minutes. Add turmeric powder, chili powder, coriander powder, garam masala and mix well. Add the tomato paste, mix well and cook on a medium flame for 5 minutes. Add milk, cream, sugar and mix well. Add 1/2 cup of water to adjust the consistency and mix well. Add Paneer and salt and mix well. Cook on medium flame for 2-3 minutes. Serve hot with tandori roti and lacchaa parathas.

Methi Malai Paneer Recipe

Preeti Garg

Methi Malai Paneer is a creamy, sweet and rich gravy based paneer recipe. A paste of tomato, onion, cashewnuts and spices adds the perfect balance of creaminess and sweetness in this recipe.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Ingredients

  

• 2 Cups Fenugreek Leaves/ Methi, Chopped
• 2 Cups Cottage Cheese/ Paneer, Diced
• 1/2 Cup Milk
• 1/2 Cup Fresh Cream
• 2 Green Cardamoms
• 1 Bay Leaf
• 1 Small Stick Cinnamon
• 2 Cloves
• 1 Tsp. Red Chili Powder
• 1/2 Tsp. Turmeric Powder
• 1/2 Tsp. Coriander Powder
• Salt to Taste
• 1/2 Tsp. Garam Masala
• 2 Tbsp. Oil
• 1/2 Tsp. Sugar

For Tomato Onion Paste

• 1 Cup Onion, Chopped
• 1 Cup Tomatoes, Chopped
• 2 Tbsps. Cashewnuts/ Kaju, Broken
• 2 Tsps. Ginger, Grated
• 1 Tbsp. Garlic, Chopped
• 2 Green Chilies, Chopped
• 2 Tbsp. Oil
• 1 Tsp. Cumin Seeds

Instructions

 

How to make tomato onion paste

• Heat the oil in a non-stick pan, add the cumin seeds and saute few seconds. 
• When they starts crackle, add the onions, ginger, garlic, green chilies and saute few minutes on medium flames for 2 minutes. 
• Add tomatoes, cashewnuts and mix well, cook on a medium flame for 2 minutes, stir continuously. 
• Keep aside to cool. Add in a mixer and blend it till smooth and keep aside.

How to make gravy

• Heat the oil in a non-stick pan, add cinnamon, cardamom, clove, bayleaf and saute on a medium flame for a few seconds. 
• Add the fenugreek leaves and mix well. Saute on a medium flame for 2 minutes. 
• Add turmeric powder, chili powder, coriander powder, garam masala and mix well. 
• Add the tomato paste, mix well and cook on a medium flame for 5 minutes. 
• Add milk, cream, sugar and mix well. Add 1/2 cup of water to adjust the consistency and mix well. 
• Add Paneer and salt and mix well. Cook on medium flame for 2-3 minutes. 
• Serve hot with tandori roti and lacchaa parathas. 

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Preeti Garg

Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here

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