Paneer Methi Malai

40 Minutes

Paneer methi malai is a rich, creamy curry dish that is packed with so much flavor from the methi (fenugreek leaves) and simmered spices and shredded paneer.

I’m back with another “Better than restaurant” style recipe! From the title you already know its paneer based recipe, which means it’s vegetarian but it can also be vegan.

This recipe is based off a rich and cream gravy made with spices, tomatoes and onions all mixed in with methi (Fenugreek), peas and paneer. If you want a break from traditional gravy’s without having to loose too much flavor, then definitely make this! As much I love a good butter chicken gravy or panner butter masala this dish is similar but yet different.

The methi really adds depth of flavors without overpowering or tasting bitter, because we all know methi can be a bit bitter and honestly a pain to wash/clean. This was my first time dealing with fresh methi and as much as I want to say it was great….it really was a bit time consuming. So if time is not your friend just use frozen methi, it can be found at Indian grocery store in the freezer aisle.

Typically this recipe is made with cube sized paneer but my local Indian restaurant started adding grated paneer and I can’t tell you enough how good it is! Instead of getting chunks of paneer or barley getting any paneer in every bite, the grated paneer gives not only great texture but it ensures the delicious flavor of paneer in every bite!

Methi Malai Paneer

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★★★★★

5 from 3 reviews

• Author: Sweta Patel
• Total Time: 35
• Yield: 2 1x

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Ingredients

Scale

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• 1/4 cup ghee
• 1 bay leaf
• 2 cardamon pods
• 2 cloves
• 1 tsp cumin seeds
• 1/2 stick of cinnamon
• 1 onion – roughly chopped
• 2 green chilies – roughly chopped
• 4 cloves garlic – roughly chopped
• 1/2 inch ginger nub
• 1 large tomato – roughly chopped
• 1/4 cup cashews
• 2 tsp each: turmeric, red chili powder, ground cumin
• 3 tsp each: garam masala, ground coriander 
• 1/4 heavy cream
• 1/3 cup frozen peas
• 1 bunch methi, around 1/3 cup – chopped and rinsed
• 2 tsp dried fenugreek
• 1 cup grated paneer
• salt to taste

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Instructions

1. In a small skillet, add the chopped methi and season with salt. Over med high heat cook the methi until it’s completed wilted down. Once cooked, set aside.
2. In a large dutch oven or pot, add 2tbsp of ghee over med heat and add all the dry whole spices. ( bay leaf, cardamon pods, cloves, cumin seeds and stick of cinnamon). Cook for 30 seconds until fragrant.
3. Next add the roughly chopped onions, green chilies, garlic and ginger. Cook for 3-5 mins until onions are slightly wilted but not golden brown.
4. Add in the roughly chopped tomatoes and cashews, lower the heat to med/low and cover pot with lid. Cook for 10 mins and let the tomatoes breakdown.
5. Once the mixture is broken down a bit, gently transfer into a heat safe blender and blend the mixture until smooth.
6. In the same pot, add remaining 2 tbsp of ghee and the spices (turmeric, garam masala, ground coriander, chili powder and cumin). On med/low heat cook the spices for 30 seconds and add the blended gravy mixture.
7. Add the heavy cream, peas and cooked methi from earlier. Give everything a good stir and simmer for 10 mins on med/high heat.
8. Add the dried fenugreek and grated paneer. Cook for additional 5 mins and serve with garlic naan and white rice.

Notes

• If the gravy is too thick, simply add 1/4 – 1/2 cup water slowly at a time and see how the consistency changes.
• If you do add water or coconut milk to thin out the gravy, make sure to adjust with spices.
• For a complete vegan version, swap out heavy whipping cream with coconut milk.
• If you do not have heavy whipping cream you can substitute it with sour cream or heavy cream.
• Frozen Methi is also a great shortcut option for this recipe. Make sure to rinse it before cooking it in the pan for a little bit to release the moisture.
• If you are allergic to cashews or don’t have any one hand, you can use almonds or coconut milk for a substitution. 

• Prep Time: 10
• Cook Time: 25
• Category: Indian

Keywords: Methi Malai Paneer, Paneer, Indian, Dinner,