Methi Malai Paneer Recipe | Fenugreek Paneer Curry

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Serves: 2 

Ingredients:

• 2 cups Methi leaves (fenugreek leaves) washed and finely chopped.
• 3 tbsp oil
• 1 tsp Cumin seeds (Jeera)
• 1 Bay leaf (Tej patta)
• 4 Cloves (Lavang)
• 2 Cardamom pods (Elaichi)
• 1 inch Cinnamon stick (Dalchini)
• 1 tbsp Ginger-Garlic paste (or finely chopped ginger and garlic)
• 1 tsp Red chili powder
• 1 tsp Coriander powder (Dhaniya powder)
• ¼ tsp Turmeric powder
• 1 cup Tomato puree (~ 2 tomato pulp)
• 1 tsp Sugar
• 1 cup Milk
• Salt to taste
• ¼ cup water, add as required
• 1 cup Paneer cubes
• 2 tbsp Kitchen King Masala or Garam Masala
• 1 tsp Chaat masala
• 1 cup Cashews

Step by step photo recipe to make Methi Malai Paneer:

• Heat oil in a pan. Add chopped Methi leaves, add a pinch of salt, and saute till it has reduced in size. Transfer it to a bowl.

• Heat oil in a pan. Add cumin seeds, one bay leaf, cloves, cardamom, cinnamon stick, and saute.

• Add chopped onion, ginger garlic paste, and saute till the onion turns golden and the raw smell of garlic has reduced.

• Add tomato puree, all the spice powders mentioned in the ingredients, and saute till the puree thickens. Let it cook on low to medium flame for 60 - 90 seconds.

• Add paneer, add methi leaves, add salt, and sugar. Mix it gently till the masala has coated the paneer. Let it cook for 2 mins on low flame.

• Make a paste of the soaked cashew with milk and add it to the paneer mixture. If the gravy gets too thick, add some water and sprinkle extra salt if needed. 

• Let the gravy simmer on low flame for 2 - 3 mins till the paneer has absorbed the flavors nicely.

• Finally, serve Methi Malai Paneer with Chapati or Paratha

Note:

• Use fresh Methi for better taste and aroma.
• Use fresh cream instead of cashew paste to get rich flavor.
• Green peas can be used to prepare Methi Malai Matar recipe instead of paneer.
• Make the gravy slightly soupy as gravy thickens once it cools down.