Methi Malai Paneer – Indian cottage cheese and fenugreek leaves cooked in a creamy, luscious and mildly spiced curry sauce. It is a popular paneer curry in Indian restaurants that gets ready in less than 30 minutes.
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There are different ways of cooking this delicious paneer gravy and this recreated paneer curry is certainly healthier and tastier too. Next time you feel the need for the feast from your local takeaways, try making this curry instead, I bet you won't regret it!
The creamy dish makes a perfect crowd-pleaser dish at potlucks, family gatherings, special occasions or curry night events. This curry is often called with other names such as malai paneer, methi paneer and malai methi paneer.
The mild taste, white gravy and creamy texture are the major factors to entice kids to enjoy this rich gravy without any fuss. Although the ingredients list of this simple recipe seems long, the cooking process is easy and most of the ingredients used in this recipe are pantry staples of an Indian kitchen. You have to make a trip to the shop to buy paneer, methi and maybe cream.
This restaurant-style paneer dish pairs well with Naan, paratha, Jeera Rice, Coconut Rice or just plain steamed rice.
Methi Malai Paneer Recipe Variations
You may use dried fenugreek leaves (kasuri methi) if frozen or fresh fenugreek leaves are not available. Soak dried fenugreek in water for 5 minutes and use it.
Fresh methi leaves can be substituted for frozen leaves.
For a vegan version, substitute fresh cream with cashew paste or coconut cream, yogurt with non-dairy yogurt and paneer with tofu.
You can skip both cream, yogurt and use ⅓ cup almonds. Soak almonds in warm water for 20 - 30 minutes, peel the skin and blend it to a smooth paste adding little water. Ground almonds lend a great flavour and creamy texture to the curry.
Few green chilies can be blended along with onion and spices.
Add green peas to transform this curry into a methi matar malai paneer.
📖 Recipe Card
Methi Malai Paneer (Restaurant-Style Paneer Curry)
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Masala Paste
- ½ Tablespoon Oil
- 3 Cloves
- 2 Cardamom
- ½ inch Cassia
- 6-7 Black peppercorn
- 1 large (165 gms) Onion chopped
- ¼ cup (33 gms) Cashews
- ⅓ cup (115 gms) Yogurt
For Curry Sauce
- 2 Tablespoon Oil
- 1 Tablespoon Butter
- ½ Teaspoon Cumin
- 1 Teaspoon Ginger garlic paste
- ½ Teaspoon Turmeric
- 2 Teaspoon Chilli powder
- 2 Teaspoon Coriander powder
- 1 Teaspoon Cumin powder
- Salt as required
- 55 gms Frozen Methi (fenugreek leaves)
- 3 Tablespoon Cream
- 250 gms Paneer cut into 2 cm x 2 cm pieces
- ½ Cup Water
Instructions
- Heat 1 tablespoon oil in a pan, add bay leaf, cardamoms, cloves, peppercorns, cassia and sauté for few seconds until fragrant.½ Tablespoon Oil, 3 Cloves, 2 Cardamom, ½ inch Cassia, 6-7 Black peppercorn
- Now add onion, cashews and sauté for 2 minutes or until onions turn soft.1 large (165 gms) Onion, ¼ cup (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 teaspoon oil and sauté thawed 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 yogurt and grind it to a smooth paste. Do not add water while grinding.⅓ cup (115 gms) Yogurt
- Heat 2 tablespoon oil and a tablespoon butter in a saucepan.2 Tablespoon Oil, 1 Tablespoon Butter
- Add cumin and let it sizzle.½ Teaspoon Cumin
- Now reduce the heat to the lowest possible setting, add ginger garlic paste and sauté for few seconds. Be careful as the ginger garlic paste splutters all around.1 Teaspoon Ginger garlic paste
- Add turmeric, chili powder, coriander powder, 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 Teaspoon Chilli powder, 2 Teaspoon Coriander powder, 1 Teaspoon Cumin powder
- Now mix in ground paste, 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 paneer cubes, cream, mix until well combined.250 gms Paneer, 3 Tablespoon Cream
- Simmer for 5 minutes and turn off the heat.
- Serve piping hot paneer curry with naan or rice.
Notes
Nutrition
Ingredients
Masala Paste: Whole spices cardamom, cloves, bay leaf, cassia, black peppercorn are used to infuse aromatic flavours into the curry. Onion, yogurt and cashews help to thicken the curry sauce and provide a creamy texture.
Dry spices: Basic spice powder - turmeric powder, chili powder, coriander powder, cumin powder are used here.
Other ingredients: Oil, butter, ginger garlic paste and adequate water.
Instructions
Cook whole spices, onion and cashews over medium flame for 5-6 minutes.
Grind 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 methi paneer with roti or rice.
Tips & Tricks
If you are using fresh methi to make this paneer methi malai recipe, then ensure to eliminate the bitterness of methi before you use them. To remove bitterness, place the chopped methi leaves in a bowl of salted cold water, let it sit for 15 – 20 minutes and then discard the water and blanch it.
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 close the pan with a lid and let it sit for 5-10 minutes. The heat of curry is sufficient to cook 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 curry.
You can use fresh ginger and garlic if you don't have a pre-made paste. Saute and grind them along with onion and whole spices.
Fresh yogurt lends nice taste and texture. If you are using a bit old or too sour yogurt, just add a teaspoon of sugar to tame sour taste.
Almonds and/or melon seeds could be substituted for cashews.
You can use garam masala or curry powder instead of whole spices if you don't have any south Asian or Indian stores nearby.
If you are not worried about extra calories then feel free to use heavy cream. Add it along with paneer pieces at the end just before you switch the heat off.
Serving Suggestions
This restaurant style creamy curry makes a great dish to go with garlic naan, chapati or any Indian bread on weeknights.
Serve methi malai paneer along with flavoured rice such as 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 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 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?
Malini says
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.
Geetha Priyanka says
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.
Sandhya Ramakrishnan says
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.
Geetha Priyanka says
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 🙂
NARMADHA says
OMG. mouthwatering and creamy methi malai paneer. Looks absolutely scrumptious. wish to pick up the bowl and have it with roti.
Geetha Priyanka says
Thank you so much Narmadha 🙂
Jolly says
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 ??
Geetha Priyanka says
Yes do try with green methi Jolly, it totally adds a delicious flavours to the dish.
Lata Lala says
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 ? ?
Geetha Priyanka says
Thank you Lataji for stopping by, do try and let me know how you liked this version.
Archana says
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.
Geetha Priyanka says
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.
Pavani says
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.
Geetha Priyanka says
I'm glad you find this recipe helpful and thank you for stopping by Pavani 🙂
Vandana says
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.
Geetha Priyanka says
Even I love paneer and methi combo Vandana, wish I could serve you this dish!
Mayuri Patel says
Love how creamy the gravy is. Would love to enjoy this tempting methi malai paneer with some hot rotis. Looks just too inviting.
Geetha Priyanka says
Thank you so much Mayuriji.