Paneer Methi Malai

Paneer Methi Malai - Plattershare - Recipes, food stories and food lovers
Paneer Methi Malai as the name suggests is a rich creamy dish prepared with paneer and methi. Methi or fenugreek leaves often leave behind a bitter taste so combining it with a cream based sauce is a wonderful camouflage. In my recipe, the methi is presoaked so there is no lingering bitter after taste and kids can enjoy this dish heartily. Paneer is universally loved by the vegetarians and this recipe is a very close restaurant style version of Paneer Methi Malai.
4 from 5 votes
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Served As: Dinner, Lunch
Recipe Cuisine Type: Asian, Indian, North Indian
Recipe Taste: Salty, Savoury
Servings 4


  • 2 bunches Fenugreek fenugreek leaves
  • 400 gm Paneer cut in
  • 1/2 bowl Green Peas boiled
  • 1 large Onion sliced
  • 2 to Tomato sliced
  • 5 cloves Garlic sliced
  • 1/4 cup Cashews
  • 1 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Curry meat powder
  • 1 tsp Green Coriander chutney or chilies green chilies
  • 1 cup Milk
  • 1-2 tsp Salt or as per taste
  • 1/2 bowl Cream
  • Olive Oil as needed
  • Kasoori Methi Powder for garnish


  • Microwave cashews in milk for 1 minute (or on stove) till softened.
  • Wash methi leaves thoroughly. Cut and soak them in salted water for 30 minutes. Drain water, and wash leaves again. Squeeze to get rid of all moisture.
  • Shallow fry paneer till light golden. Remove and keep them immersed in warm water.
  • Heat oil in nonstick pan and fry the methi and green peas till methi has lost its raw smell. Remove and keep aside.
  • Wipe pan and heat oil again. Add sliced onion and garlic and cook till onions are light golden in color. Add tomatoes and cook till tomatoes are mushy.
  • Add all the dry masalas, green chutney, and little water. Cook till water almost dries up. Cool and Puree along with cashews and milk. Add additional water to get a smooth consistency.
  • Wipe pan again. Add very little oil and add the paneer, methi, peas, and paste. Sauté. Add salt to taste. Add milk for required gravy consistency. Simmer on low heat till all flavors are incorporated.
  • Finally add the cream. Adjust any seasoning according to taste. Simmer for 5 minutes and serve with roti/naan/rice. Before serving, garnish with kasoori methi powder.
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4 from 5 votes

Sonia Shringarpure
Sonia Shringarpure

Thanks for looking me up. My name- Sonia. Cooking is my passion. I love experimenting with different cuisines. Hope you enjoy my recipes.

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