Methi Malai Paneer - Restaurant Style
Recipe Summary
- This recipe guides you through making a rich and creamy Methi Malai Paneer, a popular North Indian dish. It features blanched fenugreek leaves and soft cottage cheese cubes in a luscious white gravy made from onions, cashews, milk, and cream, seasoned with aromatic spices. Perfect for a special dinner, this vegetarian dish offers a delightful balance of flavors.
All Ingredients - For Blanching Methi
- Water as needed
- Salt 1 tbsp
- Fenugreek leaves (Methi) 1 cup
- Ice cubes as needed
All Ingredients - For Gravy Paste
- Onion 1 big (chopped)
- Green chilli 2
- Ginger 1 inch piece
- Cashews 8-10
- Garlic 6-7 cloves
- Cloves 2
- Cardamom 2
- Cinnamon 1/2 inch piece
- Peppercorns few
All Ingredients - For Cooking
- Ghee (clarified butter) 1 tbsp
- Oil 1 tbsp
- Cumin seeds 1 tsp
- Milk 1 cup
- Fresh cream 1/2 cup
- Water or Paneer whey 1/2 cup
- Salt to taste
- Cottage cheese (Paneer) 200g (8-10 cubes)
- Garam masala 1 tsp
Tools You'll Need
- Pot
- Pan
- Blender
Don't have an ingredient? Try these 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
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Blanch Fenugreek Leaves
In a pot, bring water to a boil and add 1 tablespoon of salt.
Step 2: Blanch Fenugreek Leaves
Add 1 cup of fenugreek leaves (methi) to the boiling water and blanch for .
Step 3: Cool Fenugreek Leaves
Remove the blanched 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.
Step 4: Prepare Fenugreek Leaves
Squeeze out all excess water from the methi and set it aside.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Cook Gravy Paste
Add the prepared onion-cashew paste to the pan and sauté for until the oil separates from the paste.
Step 9: Add Fenugreek
Add the squeezed fenugreek leaves to the sautéed paste and mix well.
Step 10: Add Milk
Reduce the gas flame to low and add 1 cup of milk, stirring continuously to prevent it from curdling.
Step 11: Add Cream
Add 1/2 cup of fresh cream and mix it into the gravy until well combined.
Step 12: Adjust Consistency
Add about 1/2 cup of water or paneer whey (if available) to adjust the gravy consistency to your preference.
Step 13: Season Gravy
Add salt to taste and mix thoroughly.
Step 14: Add Paneer
Gently add 8-10 cottage cheese (paneer) cubes to the gravy and lightly mix them in.
Step 15: Final Seasoning
Add 1 teaspoon of garam masala and mix gently.
Step 16: Simmer
Cover the pan and cook for to allow the flavors to meld and the paneer to absorb the gravy.
Step 17: Serve
Serve the restaurant-style Methi Malai Paneer hot with naan, roti, or rice.
Pro Tips
• Keep the gas flame low when adding milk to the gravy to prevent it from curdling.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Biryani - Village Style
Cuisine
Indian · North Indian
Prep + Cook Time
2 hr 15 min
Difficulty Level
Medium
Vada Pav - Indian Street Food
Cuisine
Indian · Maharashtrian
Prep + Cook Time
2 hr
Difficulty Level
Medium
Authentic Rajma Masala
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
One Pot Rajma - Yummy Ever
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Pyaaz Paratha Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Bhurji – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...