Methi Malai Paneer - Restaurant Style
For Blanching Methi
For Gravy Paste
For Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Blanch Fenugreek Leaves
In a pot, bring water to a boil and add 1 tablespoon of salt.
Blanch Fenugreek Leaves
Add 1 cup of fenugreek leaves (methi) to the boiling water and for .
Cool Fenugreek Leaves
Remove the methi from the hot water and immediately transfer it to ice-cold water with ice cubes to stop the cooking process and retain its vibrant green color.
Prepare Fenugreek Leaves
Squeeze out all excess water from the methi and set it aside.
Prepare Gravy Base
For the gravy paste, boil 1 large chopped onion, 2 green chillies, 1 inch ginger, and 8-10 cashews in water for until the onion softens.
Grind Gravy Paste
Remove the boiled ingredients and transfer them to a blender. Add 6-7 garlic cloves, 2 cloves, 2 cardamom pods, 1/2 inch cinnamon stick, and a few peppercorns. Grind into a smooth paste.
Sauté Spices
Heat 1 tablespoon of ghee and 1 tablespoon of oil in a pan. Once hot, add 1 teaspoon of cumin seeds and let them splutter.
Cook Gravy Paste
Add the prepared onion-cashew paste to the pan and for until the oil separates from the paste.
Add Fenugreek
Add the squeezed fenugreek leaves to the paste and mix well.
Add Milk
the gas flame to low and add 1 cup of milk, stirring continuously to prevent it from curdling.
Add Cream
Add 1/2 cup of fresh cream and mix it into the gravy until well combined.
Adjust Consistency
Add about 1/2 cup of water or paneer whey (if available) to adjust the gravy consistency to your preference.
Season Gravy
Add salt to taste and mix thoroughly.
Add Paneer
Gently add 8-10 cottage cheese (paneer) cubes to the gravy and lightly mix them in.
Final Seasoning
Add 1 teaspoon of garam masala and mix gently.
Simmer
Cover the pan and cook for to allow the flavors to meld and the paneer to absorb the gravy.
Serve
Serve the restaurant-style Methi Malai Paneer hot with naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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