Methi Malai Paneer- Restaurant Style

Methi Malai Paneer is a winter-special Indian curry made with fresh fenugreek leaves, paneer, and a creamy cashew-based sauce. Team it with Indian Roti or paratha for a hearty meal!

Paneer is a big part of Indian cooking, and if you’ve grown up eating Indian food, you know how special it is. It’s soft and soaks up flavors, making curries rich and hearty. Unlike other cheeses, it holds its shape, which is why it’s perfect for dishes like Paneer Tikka Masala, Paneer Jalfrezi, or any gravy paneer dish.

This Methi Malai Paneer is a delicious blend of roasted cashews, and onions, in which fresh methi leaves are cooked and paneer cubes are dunked into this velvety creamy gravy. Malai balances off the bitter taste that comes from methi leaves. It is a mild spicy and perfect Indian paneer curry that teams best with Indian roti , poori, or paratha.

Methi as a dry spice is always in my kitchen pantry as I add it to paneer curries, arhar dal, or any dry vegetable. Fresh methi can be used to make aloo methi, methi parathas, or thepla. While one may use dried methi leaves (kasoori methi), the best flavor comes from fresh ones.

Find More Paneer recipes- Matar Paneer, Shahi Paneer Punjabi Recipe, Air Fryer Paneer Tikka, Paneer Tikka Masala, Palak Paneer, Saag Paneer, Air Fryer Paneer.

Ingredients

• Paneer- Soft Indian cheese that absorbs flavors from the curry. Can be swapped with tofu for vegan recipe.
• Fresh methi leaves – Adds a slightly bitter taste. Dried methi leaves can be used too.
• Onion and Garlic- Freshly chopped red onions and grated garlic add the best flavor.
• Cashews –soaked, sauteed, blended with cooked onions for a smooth, creamy texture.
• Ghee- can be swapped with vegan cooking oil.
• Spices- dried red chili, cumin seeds (jeera), bay leaf, whole black peppercorns, fresh green chili, turmeric powder, red chili powder, amchoor.
• Malai- Can use heavy cream. I have used fresh malai (cream) from milk.

How To Make Methi Malai Paneer

Step 1. Sort, Wash, Cut methi

Gather all the ingredients. While you sort, wash and chop methi leaves, you may soak cashews in warm water. Chop onions, and green chilies in small and grate garlic. Chop Paneer in cubes. Let the methi leaves drain excess water in a colander while you cook/ prep.

Step 2. Temper Onions in Ghee

In a heavy-bottomed wok or kadai, heat ghee. Add cumin, bay leaf, whole black peppercorns, and dried red chili. After cumin splutters, add garlic, green chili, and onions. Cook till onions are transparent. Add soaked cashews. Cook for 2 minutes on slow flame.

Take out cashews and cooked onions and add them to a blender jar. Make sure to cool them off.

Pls note, I have left some cooked onions in the wok as I like onions flavor a lot.

Step 3. Blend the Cashew Onions for Gravy

Blend the cashew onions to a smooth gravy. Cook sorted washed methi leaves in the same wok that has cooked onions. Methi leaves will leave the water and slowly they will turn color from light to dark green. Once water is absorbed, add spices, cashew gravy, malai (cream) and add water. cook it on slow flame for 5 minutes.

Step 4. Add Paneer Cubes

Add paneer cubes and salt and cook for 2 min on slow flame.

Step 5. Serve It

The Methi Malai Paneer is ready. Serve it fresh with roti or paratha.

Expert Tips

• Soak cashews as it helps in softening them
• You may sort the methi leaves a day before. Wrap them dry in a newspaper. Chop and wash just before using.
• Don’t skip ghee unless you are vegan.
• Add Salt and paneer at the last.
• Store it for 2-3 days in the refrigerator.
• If preparing ahead of time, make the gravy and add paneer cubes just before serving.

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