If you are bored of the same red gravy paneer recipe, then you should try this Methi Malai Paneer! It has a slight hint of sweetness and very mild but pleasant bitterness from methi leaves. Serve this curry with your choice of Indian flatbread or rice! Jump to:About Methi Malai PaneerWhy You Will Love This CurryIngredientsStep-by-Step DirectionsServing SuggestionsHelpful TipsMore Paneer RecipesYou May Like More Curry RecipesRecipe Card
About Methi Malai Paneer
Methi Malai Paneer is different than red gravy paneer curries. It is creamy, rich, and has a slight hint of sweetness. It consists of soft paneer cubes in white gravy with spices and herbs. Making the curries with white gravy without onions is a little bit challenging. Onions with the cashews make the gravy thick and provide the base of the curry. So, for this recipe, I have used celery and cabbage with cashews to get the almost white and thick gravy. However, I have added a very small tomato to provide more flavor to the curry. So, in one way, Methi Malai Paneer is not only packed with fresh methi leaves, but it contains other vegetables as well. As a result, the curry is delicious, different from other paneer curries, comforting, and satisfying. So, if you are bored with your regular paneer curries, try this recipe for a good change!
Why You Will Love This Curry
It is different than red gravy-based paneer curries. Methi Malai Paneer is extra rich and creamy without adding too much cream. It is without onion and garlic but full of flavors. This curry is restaurant-style and delicious. It is packed with fresh methi leaves. The recipe is easy to make and requires only staple pantry ingredients.
Ingredients
Step-by-Step Directions
Rinse fenugreek leaves thoroughly, drain, and chop them finely. Set aside.
Making The Gravy
Heat oil in a pan; add bay leaf, cinnamon, cloves, green cardamoms, and black peppercorns. Saute the spices for a minute or until they are fragrant.
Add green chilis, ginger, melon seeds, and cashews. Saute for a minute.
Add tomatoes, celery, cabbage, salt, and water. Mix well and cover the pan. Continue cooking on low-medium heat until tomatoes are soft.
Turn off the heat and let the mixture cool down. Remove the bay leaf and cinnamon.
Transfer the mixture to the blender jar, and blend into a smooth paste. Add water to the blender if needed to blend everything into a smooth paste. Set it aside.
Making The Methi Malai Paneer
Heat oil in a pan and add cumin seeds. Allow them to sizzle, and then add asafoetida. Saute for a few seconds.
Then, add methi leaves and mix well. Saute the leaves for 2-3 minutes; the leaves will be wilted and leave some water.
Add prepared gravy, stir well, and cook for a minute.
Now add yogurt and mix everything well.
Add turmeric powder, coriander powder, garam masala, and sugar. Stir well and continue cooking the mixture for 10-12 minutes, stirring often.
Add paneer, ¾ to 1 cup water (as required), and salt. Mix well and cook for 3-4 minutes or until the paneer cubes are soft.
Add cream and chopped coriander leaves, mix well, cook for a minute, and turn off the heat.
Then, transfer the Methi Malai Paneer to a serving bowl and serve with Indian flatbread or rice.
Serving Suggestions
Serve this delicious curry with any Indian flatbread of your choice. It goes well with Roti, Tandoori Roti, Naan, Kulcha, Paratha, or this Whole Wheat Kulcha (No Yeast) / Kulcha On Tawa. However, you can also serve it with plain rice, Jeera rice, or Pulao. If you want to make a festive meal, pair Methi Malai Paneer with other Dal preparations and accompaniments like Boondi Raita, Pomegranate Raita / Anar Raita, or Cucumber Raita.
Helpful Tips
Paneer: Use Malai paneer, if possible, for the best Methi Malai Paneer. And if you are making paneer at home, use only full-fat or whole milk. Fresh Methi Leaves: Use fresh Methi leaves and discard the wilted leaves. If you want to remove the bitterness of Methi leaves, mix them with some salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of Methi leaves. Yogurt: Do not use sour yogurt, and also do not use Greek yogurt. Homemade or store-bought plain yogurt is perfectly fine for the rich and creamy Methi Malai Paneer. Tomato: Use only a small or a half of the medium tomato to make the gravy. Otherwise, you will end up on pink-colored gravy. Spiciness: No red chili powder is used in this recipe. So, for your desired spiciness, add the green chilis accordingly.
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