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Methi Malai Paneer Recipe

Authentic Methi Paneer recipe- an irresistible Indian curry featuring aromatic fenugreek, creamy paneer, and tangy tomato gravy. Perfect with naan.
Pratima Singh
Methi paneer

Introduction:

Methi Paneer - A classic North Indian dish made with fresh fenugreek leaves (methi) with the luxurious cream paneer . This dish is perfect for a week's dinner or festive spread, serving the best with naan, bread or boiled basmati rice.

Fenugreek cheese is a joy where the tender cheese cubes are prepared in the aromatic bitterness of the fenugreek leaves and the touch of creaminess, soaking the delicious tomato-onion gravy. The slightest bitter fenugreek completely adjusts with the tangy tomatoes and hot gravy, resulting in a dish that is comfortable and very pleasant.

Ingredients:

  • Paneer : 400g
  • Fresh fenugreek leaves: 2 cups
  • Oil or Desi Ghee: 2 tablespoons
  • Cumin seeds: 1 tablespoon
  • Onion: 1 medium, finely chopped
  • Ginger-garlic paste: 1 tablespoon
  • Tomatoes: 2 medium
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 tablespoon
  • Coriander powder: 1 tablespoon
  • Garam masala: 1 teaspoon
  • Green chili: 1, slit
  • Fresh Cream: 2 tablespoons
  • Salt: to taste
  • Kasuri methi (dried fenugreek leaves): 1 teaspoon (optional, for additional taste)
  • Fresh coriander leaves: for decoration
Tip: If the fresh fenugreek leaves seem too bitter, sprinkle a little salt on them, let it sit for 10 minutes, then squeeze gently for more water to remove.

Instructions:

  1. Sprinkle spices:
    • Heat the oil or ghee on medium heat in a deep pan pan.
    •  Add cumin and let them burst. This illuminates their hot, nutritious aroma, setting the stage for a delicious base.
  2. Make Gravy:
    • Add the finely chopped onion to the pan and bake until they are soft and golden.
    •  Stir in ginger-garlic paste with slit green chillies, cook until the raw odor is dispersed. 
    • After that, pour in tomato puree with turmeric, red chilli and coriander powder. The mixture indicates a well -cooked base, until the oil starts to separate from the spice.
  3. Include methi leaves:
    • Add the chopped fenugreek leaves to the gravy. 
    • Stir well so that the leaves absorb the spices (about 3-4 minutes), leaning into the mixture. 
    • For an additional layer of taste, you can sprinkle in dry fenugreek at this stage.
  4. Add cheese:
    • Continue your cooking at low flame for attest 3-4 minutes. Now, add in paneer cubes, making sure they are well coated with spices.
    •  Now stir in fresh cream and let it simmer for an extra 2 minutes. Arrange the salt and sprinkle the garam masala on top.
  5. Finish and decoration:
    • Once your is cooked properly, garnish it with freshly chopped coriander leaves
    • . At the end your creamy dish is ready to serve.
  6. Serves:
    • Serve your dish piping hot with a soft naan, bread or boiling basmati rice bowl for a full and satisfactory meal.

Ultimate ideas

This methi paneer recipe receives the essence of a home -cooked North Indian meal. A bitter character of fenugreek combined with the richness of cheese and tangy, spicy gravy, makes a dish that is nourishing

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