Description
Malai Methi Paneer is a creamy vegetarian dish made with paneer (Indian cottage cheese) and fenugreek leaves (methi), cooked in a rich, mildly spiced cream-based sauce. The slightly bitter flavor of methi pairs beautifully with soft paneer and a luxurious cream sauce.
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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
