Name: Malai Methi Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: undefined
Cuisine: Indian
Ingredients: 200g paneer, cubed; 1 cup fresh methi (fenugreek) leaves, chopped; 1 tablespoon ghee or oil; 1 onion, finely chopped; 2 tomatoes, pureed; 2 green chilies, slit (optional, adjust for spice level); 1 teaspoon ginger-garlic paste; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1 teaspoon garam masala; 1/2 teaspoon cumin seeds; 1/2 cup heavy cream or malai (you can use a dairy-free cream alternative); Salt, to taste; 1 tablespoon kasuri methi (dried fenugreek leaves) (optional); Fresh coriander leaves, chopped (for garnish)

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Malai Methi Paneer is a rich and creamy vegetarian dish made with paneer (Indian cottage cheese) and fenugreek leaves (methi), cooked in a luscious, mildly spiced cream-based sauce. The slightly bitter flavor of fenugreek pairs perfectly with the soft, succulent paneer, and the creaminess of the sauce elevates the dish to a luxurious treat. This dish is perfect for special occasions, or simply as a comforting meal when you crave something flavorful and indulgent.

Why You’ll Love This Recipe

Malai Methi Paneer combines the best of both worlds: the richness of paneer and the aromatic, slightly bitter flavor of methi (fenugreek leaves). The cream sauce adds a smooth and velvety texture to the dish, while the mild spices enhance the overall flavor profile without overpowering the ingredients. This dish is easy to prepare, and it’s a great way to incorporate nutritious greens into your meals. Whether you’re serving it with naan, roti, or rice, Malai Methi Paneer is sure to impress.

Malai Methi Paneer

Ingredients

200g paneer, cubed
1 cup fresh methi (fenugreek) leaves, chopped
1 tablespoon ghee or oil
1 onion, finely chopped
2 tomatoes, pureed
2 green chilies, slit (optional, adjust for spice level)
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 cup heavy cream or malai (you can use a dairy-free cream alternative)
Salt, to taste
1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
Fresh coriander leaves, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the paneer: Heat a little oil or ghee in a pan over medium heat. Lightly fry the cubed paneer until golden brown on all sides. Once done, remove from the pan and set aside.
Sauté the spices and onions: In the same pan, add a little more oil or ghee. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they turn golden brown.
Cook the tomatoes and spices: Add the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the pureed tomatoes, turmeric powder, red chili powder, and garam masala. Cook the tomato mixture on medium heat until the oil separates from the masala and the tomatoes cook down (about 5-7 minutes).
Add the methi leaves: Add the chopped fresh methi (fenugreek) leaves to the pan and cook for another 3-4 minutes, allowing the flavors to meld together. If you’re using kasuri methi, add it at this stage for a deeper flavor.
Prepare the creamy sauce: Add the heavy cream or malai to the pan and mix well. Simmer the mixture for 3-4 minutes, allowing the sauce to thicken slightly. You can adjust the consistency by adding a little water or milk if you prefer a thinner sauce.
Combine the paneer: Gently add the fried paneer cubes to the pan and stir to coat them in the creamy methi sauce. Let the paneer absorb the flavors of the sauce by simmering for another 3-4 minutes. Season with salt to taste.
Garnish and serve: Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or rice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy version: Add more green chilies or a pinch of red chili flakes for a spicier kick.
Tofu option: For a dairy-free version, replace paneer with tofu for a similar texture.
Nutty version: Add ground cashews or almonds to the gravy for a richer, nuttier flavor.
Vegan version: Use coconut cream instead of dairy cream and opt for vegan paneer or tofu for a vegan version of this dish.

Storage/reheating

Storage: Store leftover Malai Methi Paneer in an airtight container in the refrigerator for up to 2-3 days.
Freezing: This dish can be frozen for up to 1 month. When ready to serve, thaw overnight in the fridge and reheat gently on the stovetop.
Reheating: Reheat the dish in a pan over low heat. Add a splash of water or milk to bring the sauce back to its creamy consistency.

FAQs

1. Can I use frozen methi leaves for this recipe?

Yes, you can use frozen methi leaves if fresh methi is not available. Just thaw the frozen leaves and add them to the dish as you would the fresh ones.

2. Can I skip the cream in this recipe?

Yes, you can skip the cream or use a lighter version like low-fat cream or milk. For a dairy-free version, coconut milk or cashew cream are good alternatives.

3. Can I make this dish ahead of time?

Yes, you can make Malai Methi Paneer a day ahead of time. The flavors will deepen as it sits, and it can be stored in the refrigerator. Reheat gently before serving.

4. Can I use dried methi leaves instead of fresh?

Yes, you can use dried methi leaves (kasuri methi) instead of fresh methi. Just add 1 tablespoon during the cooking process to get the same distinct flavor.

5. Can I make this dish without frying the paneer?

Yes, you can skip frying the paneer if you prefer. Instead, you can gently cube the paneer and add it directly to the sauce. This will result in a softer texture for the paneer.

6. How can I make this dish spicier?

To make this dish spicier, add more green chilies, increase the amount of garam masala, or include a bit of chili powder in the gravy.

7. Can I add other vegetables to this dish?

Yes! You can add vegetables like bell peppers, peas, or spinach to the dish for more texture and flavor.

8. Can I make this dish without garam masala?

If you don’t have garam masala, you can make a simple substitute using ground cumin, coriander, cinnamon, and a pinch of cloves for a similar flavor profile.

9. Can I use a different type of cheese?

While paneer is the traditional cheese used, you can use ricotta or a firm tofu for a similar texture in this dish.

10. Can I make Malai Methi Paneer in advance and freeze it?

Yes, you can freeze the prepared dish and reheat it when ready. The paneer may become slightly softer when reheated, but it will still taste great.

Conclusion

Malai Methi Paneer is a rich, comforting, and flavorful dish that brings together the delicate flavors of paneer and the earthy, slightly bitter taste of methi. The creamy sauce ties it all together, creating a dish that is perfect for any occasion. Whether you’re making it for a family dinner or special guests, this dish will surely impress. It’s easy to make, full of vibrant flavors, and a fantastic way to enjoy the goodness of paneer and fenugreek!