Methi Malai Paneer

Methi Malai Paneer

So other day I was going through some post on my instagram (@themeltingbowl) and I see this beautiful looking recipe on @sagarika_sweta page. If you like food post just like I do then you should follow both accounts. So I decided to follow her recipe and make some for us. This recipe turned out really yummy and creamy.

Let me introduce Methi Malai Paneer to you. Methi Malai Paneer is an Indian curry made from fresh Methi (Fenugreek Leaves), Paneer, Malai(cream) and indian spices.

Methi Malai Paneer

This recipe is really rich in texture and taste since heavy cream will be added in the onion-tomato gravy. Paneer adds more richness to the taste of this creamy gravy and Fenugreek lends it a unique taste and aroma.

This can be had with all types of Indian breads like Rotis or Paranthas and goes very well with Naan and Missi Roti. But my favorite bread is Garlic Naan.

Methi Malai Paneer

To make Methi Malai Paneer at home take a look at the recipe below.

Methi Malai Paneer

Course Main Course
Cuisine Indian
Keyword Paneer, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 3 tbsp Oil
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 3 Green Cardamoms
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 bunch Methi (Fresh Fenugreek Leaves)
  • 1/4 cup Heavy cream
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 250 gms Paneer I used Chenna. You can use Paneer cubes as well.

For Masala Paste

  • 1 Onion
  • 2 Larget Tomatoes
  • 5 Garlic Cloves
  • 2 inch Ginger Root
  • 1 tsp Cumin Seeds
  • 2 Cloves
  • 3 Green Cardamoms
  • 1 tsp Black Pepper
  • 1 inch Cinnamon stick


  1. Add 1 inch cinnamon stick, 3 cloves and 3 green cardamoms and let it flavor the oil for 1 minute.

  2. Heat 3 tsp oil in a heavy bottomed pan.

  3. Add in 1 tsp turmeric powder and 1 tsp red chilli powder on low flame.

  4. Add in 1/2 cup easy Masala paste. The recipe of Masala paste is in the end of the recipe.

  5. Fry the masala paste for 7-10 minutes till the oil starts to separate (on medium flame).

  6. Add the salt to taste, 1 tsp coriander powder, 1/4 cup water.

  7. Add thoroughly cleaned, finely chopped fenugreek leaves (use leaves only not the stems, well tender stems are fine). 

    Cook for 5-7 minutes.

  8. Stir in 1/4 cup heavy cream and adjust the seasoning if required. 

    Add in 1 tsp sugar too and stir well to combine.

  9. Add in paneer. I have used fresh homemade chhena instead of Paneer cubes. Stir and cook for a few minutes.

    **Chhena is a crumbled Cottage cheese which was not set as block.

  10. Lastly sprinkle 1/4 tsp of Garam Masala powder and about 1 tsp Kasoori Methi/ Dried fenugreek leaves and let it cook for 3-4 mins and then switch off the flame.

  11. Add a final tempering of 4-5 chopped garlic cloves sautéed till fragrant in 1 tbsp butter.

Easy Masala Paste

  1. blend together 1 onion, 5 garlic cloves, 2 inch fresh ginger, 1 tsp cumin seeds, 2 cloves, 3 green cardamom, 1 tsp black pepper, 2 large tomatoes, 1 inch cinnamon stick. 

    This is going to make 2-3 cups of masala paste – use 1/2 cup and save the rest for later use in a container in the refrigerator.