Methi Malai Paneer recipe with full video and step by step pictures. Methi malai paneer is made with methi leaves, paneer, fresh cream, milk and flavoured with spices. This gravy is a mildly spiced gravy tastes good with jeera rice, nann and chapathi.
Usually for gravies we sprinkle dried kasuri methi leaves at the end, which gives a nice flavour for the masala. Yesterday I got fresh methi leaves and decided to prepare this gravy for our lunch along with jeera rice. The masala paste for the gravy is prepared with onions, tomatoes, cashew nuts, ginger, garlic ,green chillies and cumin. This dish uses fresh fenugreek leaves which involves few preparation works like plucking the leaves from the stem and cleaning and chopping work. So try to finish plucking the leaves and store it in the refrigerator ahead of time because methi leaves stays good for 3 to 5 days.
Check out my other Gravy Recipes
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- Paneer Methi Masala
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- Broccoli Masala
- Rajma Masala
- Mushroom Butter Masala
- Easy Chana Masala
- Easy Moth Dal Sabji
- Green Peas Masala
- Quick Paneer Masala
Here is the video link for Malai Methi Paneer
Malai Methi Paneer Gravy Recipe Details
Prep time : 20 minutes
Cook time : 25 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan
- 200 grams paneer
- 1 cup methi leaves
- 1/2 cup milk
- 1 tsp red chilly powder
- 1/2 tsp coriander powder
- 1/2 tsp garamasala powder
- 1/4 tsp turmeric powder
- 1/2 tsp sugar
- 1/4 cup fresh cream
- 1 bay leaf
- 2 cinnamon
- 3 cloves
- 3 tbsp oil
- 2 tsp ghee
- Salt to taste
For masala paste
- 1 onion
- 2 tomato
- 10 cashew nuts
- 8 garlic cloves
- 1 tsp ginger
- 2 green chilly
- 1/2 tsp cumin
Making this methi malai paneer gravy involves the following steps.
Masala paste for the gravy
Keep the ingredients ready for gravy. Chop the onions, tomatoes, ginger, garlic and green chillies.
Heat 2 tsp oil in a kadai and add cumin. Allow them to crackle and add the garlic, ginger and green chillies. Do not brown the cumins because it will change the flavours.
When ginger turns soft, add the onions and broken cashew nuts. Saute till the onions turn soft. Add the tomatoes and saute for 2 to 4 minutes. Allow the ingredients to cool and grind it to a smooth paste with little water.
Rinse the fenugreek leaves in water for 2 to 3 times and chop it finely. Bring the paneer to the room temperature and cut them into small cubes.
Heat 2 tsp ghee in a kadai and add the chopped fenugreek leaves. Sauteing the fenugreek leaves in ghee will reduce the bitterness and gives a nice aroma.
Saute the leaves well on low heat until the leaves wilts. Turn off the heat and keep aside.
How to prepare the Gravy
Heat oil in a kadai and add the dry spices and allow them to sizzle.
Add the ground masala paste and fry for a few minutes on medium heat while stirring occasionally. Add 1/4 cups water, close and cook for 5 minutes on low heat.
Now add the red chilly powder, coriander powder and turmeric powder.
Cook the gravy for 2 to 3 minutes. Add the paneer cubes and mix gently.
Cook the gravy for 2 minutes. Now add the fresh cream and garamasala powder. Mix well with the gravy and allow the gravy to boil gently for 2 minutes.
Finally add grated paneer and transfer it to the serving dish.
Restaurant style Malai Paneer methi gravy is ready to serve. Enjoy with jeera rice, nann, roti or phulka.