Craving takeaway food? Try this restaurant style methi malai paneer recipe. Soft Indian cottage cheese and fenugreek leaves are cooked in a creamy, luscious and mildly spiced curry sauce. Ready in under 30 minutes, it’s perfect served with flavoured rice or Indian flatbread.
There are many ways to prepare this delicious paneer gravy and this recreated version is both flavourful and tastier. The next time you’re tempted to order from your local Indian takeaway, try making this curry instead. I bet you won’t regret it!
The creamy restaurant style paneer dish is a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, special occasions or curry nights. It’s also known by other names, including malai paneer, methi paneer and malai methi paneer.
It’s mild flavour, light colour gravy and creamy texture make it especially appealing for kids, who can enjoy this rich gravy without any fuss.
While the ingredients list may look lengthy at first glance, the cooking process is straightforward and most of the ingredients are pantry staples in an Indian kitchen. You’ll likely only need to make a trip to the shop to buy paneer, methi and maybe cream.
This restaurant-style paneer dish pairs well with naan, aloo palak paratha without stuffing, Jeera Rice, Coconut Rice or just plain steamed rice.
Notes on Ingredients
Here’s everything you’ll need to make this delicious methi malai paneer. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Masala Paste: Whole spices bay leaf, cardamom, cloves, bay leaf, cassia, black peppercorn are used to infuse aromatic flavours into the curry. Onion, yogurt (in the pic below) and cashews help to thicken the curry sauce and provide a creamy texture.
Dry and whole spices: turmeric powder, chili powder, coriander powder, cumin powder, cumin seeds and salt are used here.
Methi: I used frozen methi as it’s not always available at the nearest Indian grocery shop. You can use fresh, tender leaves if you are able to source them.
Dairy: Single cream to infuse a creamy texture and balance the flavours of the curry. I used store-bought paneer, but you can use homemade paneer.
Other ingredients: Oil, butter, ginger garlic paste and water. I used olive oil, feel free to use any cooking oil that you use regularly in your kitchen.
How to Make Methi Malai Paneer
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Cook whole spices, onion and cashews over medium flame for 5-6 minutes.
Grind the onion masala and yogurt to a smooth paste.
Saute thawed frozen methi for 2-3 minutes.
Stir in dry spices on low heat.
Add masala paste, water, salt, sauteed methi and cook for 10 minutes.
Finally, add paneer cubes and cream.
Enjoy piping hot resturant style methi malai paneer with roti or rice.
Methi Malai Paneer Recipe Variations
Methi (Fenugreek Leaves): You may use fresh methi (fenugreek leaves)if it’s available in a grocery store near you.
Vegan: For a vegan version, substitute fresh cream with cashew paste or coconut cream, yogurt with non-dairy yogurt and paneer with tofu.
Almonds: You can skip both cream, yogurt and use ⅓ cup of almonds. Soak almonds in warm water for 20 – 30 minutes, peel the skin and blend them to a smooth paste, adding a little water. Ground almonds lend a great flavour and creamy texture to the curry.
Spicy Kick: A few green chilies can be blended along with onion and spices.
Methi Matar Paneer: Add green peas to transform this curry into a methi matar malai paneer.
Tips & Tricks
Fresh Methi: If you are using fresh methi to make this paneer methi malai recipe, then ensure to eliminate the bitterness of methi before you use it. To remove bitterness, place the chopped methi leaves in a bowl of salted cold water, let them sit for 15 – 20 minutes and then discard the water and blanch them.
Cooking Paneer and Cream: Once you add paneer and cream, do not cook for long. Just simmer the curry for 5 minutes and turn off the heat. Cooking paneer longer makes it hard and chewy. The alternative best option is to turn off the heat, mix in paneer, cream, then cover the pan with a lid and let it sit for 5-10 minutes. The heat of curry is sufficient to cook paneer.
Paneer: The quality of paneer determines its texture and softness. Fresh homemade paneer is the best option to use in this recipe. If you are using a store-bought paneer, then make sure it is fresh and not expired. To keep store-bought paneer soft, cut it into cubes and soak it in a bowl of warm salted water for 5 minutes before adding in the curry.
Ginger Garlic: You can use fresh ginger and garlic if you don’t have a pre-made paste. Saute and grind them along with the onion and whole spices.
Yogurt: Fresh yogurt lends a nice taste and texture. If you are using a bit old or too sour yogurt, just add a tsp of sugar to tame the sour taste.
Nuts: Almonds and/or melon seeds could be substituted for cashews.
Spices: You can use garam masala or curry powder instead of whole spices if that’swhat you have on hand and you don’t have any South Asian or Indian stores nearby to buy whole spices.
Serving Suggestions
This restaurant style creamy paneer curry makes a great dish to go with garlic naan, spinach chapati, masala roti or moringa leaves paratha on weeknights.
Serve methi malai paneer along with flavoured rice such as vegetable coconut milk pulao, vegetable pulao, peas pulao, saffron rice.
Storage
Fridge: Leftover Indian cottage cheese curry could be stored in the fridge in an airtight container for up to 3-4 days.
Freezer: Consider freezing this delicious Indian curry for a long shelf life. Divide the curry into sizeable portions, put each portion in a freezer-safe container or zip-lock bag and store them in the freezer.
Reheat: Take out a portion from the freezer and keep it in the fridge overnight to thaw. Reheat either in a microwave or on the stovetop in a saucepan when ready to serve.
KEEP IN TOUCH
Do let me know if you make this creamy and rich restaurant style methi malai paneer recipe. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Methi Malai Paneer (Restaurant-Style Paneer Curry)
Equipment
- 1 Blender/Grinder
- 1 Deep bottomed pan/Saucepan
Ingredients
1 Cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
For Masala Paste
- ½ tablespoon oil
- 1 bay leaf
- 3 cloves
- 2 cardamom
- ½ inch cassia
- 6-7 black peppercorn
- 1 large (or) 165 gms onion chopped
- ¼ cup (or) 33 gms cashews
- ⅓ cup (or) 115 gms yogurt
For Curry Sauce
- 2 tablespoons oil
- 1 tablespoon butter
- ½ teaspoon cumin
- 1 teaspoon ginger garlic paste
- ½ teaspoon turmeric
- 2 teaspoons chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- salt as required
- 55 gms frozen methi (fenugreek leaves)
- 3 tablespoons cream
- 250 gms paneer cut into 2 cm x 2 cm pieces
- ½ cup water
Instructions
- Heat ½ tablespoon oil in a pan, add 1 bay leaf, 2 cardamom, 3 cloves, 6-7 black peppercorn, ½ inch cassia and sauté for few seconds until fragrant.½ tablespoon oil, 3 cloves, 2 cardamom, ½ inch cassia, 6-7 black peppercorn
- Now add 1 large (or) 165 gms onion, ¼ cup (or) 33 gms cashews and sauté for 2 minutes or until onions turn soft.1 large (or) 165 gms onion, ¼ cup (or) 33 gms cashews
- Turn off the heat and let the onion and spice mixture to cool down to room temperature.
- Meanwhile, in the same pan heat 1 tablespoons Oil and sauté thawed 55 gms frozen methi (fenugreek leaves) for a couple of minutes. Transfer cooked methi to a bowl.½ tablespoon oil, 55 gms frozen methi (fenugreek leaves)
- Transfer cooled onion mixture to a grinder, add ⅓ cup (or) 115 gms yogurt and grind it to a smooth paste. Do not add water while grinding.⅓ cup (or) 115 gms yogurt
- Heat 1 tablespoons Oil and a 1 tablespoon butter in a saucepan.2 tablespoons oil, 1 tablespoon butter
- Add ½ teaspoon cumin and let it sizzle.½ teaspoon cumin
- Now reduce the heat to the lowest possible setting, add 1 teaspoon ginger garlic paste and sauté for few seconds. Be careful as the ginger garlic paste splutters all around.1 teaspoon ginger garlic paste
- Add ½ teaspoon turmeric, 2 teaspoons chilli powder, 2 teaspoons coriander powder 1 teaspoon cumin powder, stir for few seconds until the dry spices blend well in oil. Keep stirring at low heat to avoid burning the spices.½ teaspoon turmeric, 2 teaspoons chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder
- Now mix in ground paste, ½ cup water, salt and sauteed methi. Turn up the heat to medium, close the lid and cook for 10 minutes or until oil floats on top of the curry.salt, ½ cup water
- Now add 250 gms paneer cubes, 3 tablespoons cream, mix until well combined.250 gms paneer, 3 tablespoons cream
- Simmer for 5 minutes and turn off the heat.
- Serve piping hot paneer curry with naan or rice.
Notes
Nutrition
Related
More Paneer Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
It looks so yummy and very tempting. Your pictures tempted me to makes this curry. Happened to have some Methi leaves and Paneer in stock. I am going to try this recipe today. With all these spices and yogurt, It must have been very flavorful.
It indeed is a very delicious Malini. You must try this recipe I’m sure your family will love this dish. I can’t wait to know how it turned out for you.
I love the use of frozen methi. I have always wanted to try a recipe with it and this will be a great one to try. My boys would love this subzi. So creamy and delicious.
Yes, Sandhya I didn’t expect the curry to turn out so delicious the first time I tried with frozen methi. I’m sure this creamy and mildly spiced curry will surely entice your boys 🙂
OMG. mouthwatering and creamy methi malai paneer. Looks absolutely scrumptious. wish to pick up the bowl and have it with roti.
Thank you so much Narmadha 🙂
Methi malai paneer is one my favourite dish in paneer. I used Kasuri methi, I love the idea of using green methi leaves in it.. Will use this idea next time. This looks so tempting, I must say ??
Yes do try with green methi Jolly, it totally adds a delicious flavours to the dish.
The combination of methi malai and paneer sounds so good. We always make methi malai matar and adding creamy paneer is a lovely idea instead of matar.
Drooling ? ?
Thank you Lataji for stopping by, do try and let me know how you liked this version.
Such a tempting and delicious curry! I can eat just this curry with absolutely no accompaniments. I have always made methi malai matar next will try paneer.
I so agree with you Archana, this curry is so delicious that sometimes I end up serving myself more curry just to enjoy few spoonfuls on its own. I would love to know your feedback when you get to try this recipe.
That is such a creamy and delicious looking paneer curry. My family LOVES paneer and this would be a nice variation to the other dishes I make. Thanks for sharing this restaurant style recipe.
I’m glad you find this recipe helpful and thank you for stopping by Pavani 🙂
This looks so delicious. I love the combination of Paneer and methi, it adds such a nice smoky flavor to the dish. I am hungry now.
Even I love paneer and methi combo Vandana, wish I could serve you this dish!
Love how creamy the gravy is. Would love to enjoy this tempting methi malai paneer with some hot rotis. Looks just too inviting.
Thank you so much Mayuriji.