Methi Paneer Malai is an aromatic, rich, and creamy gravy that contains Paneer (Indian cottage cheese), onion-tomato paste with fresh cream, spices, and cashews that blend perfectly to counter the bitterness of the fenugreek leaves. The scrumptious curry pairs well with roti or tandoori naan.
- 200 gm paneer cut into cubes.
- One large yellow onion.
- One large tomato.
- Two large garlic cloves.
- 1/2 inch ginger.
- 8-10 cashews soaked in warm water.
- Four cups fresh fenugreek leaves.
- 1 Thai green chili.
- One bay leaf.
- 1/2 inch cinnamon stick.
- One clove.
- One black cardamom.
- 1/2 cup whole milk.
- Two tbsp fresh cream.
- Two tsp cane sugar.
(I like this curry on a sweeter side. You can adjust as per your taste.)
- 1/2 tsp cumin seeds.
- One tsp cilantro powder.
- One tsp Kashmiri red chili powder.
- One tbsp garam masala
(I prefer Everest brand’s royal garam masala.)
- 1/4th tsp turmeric powder.
- 2 tbsp oil.
- Salt as per your taste.
- Heat 2 tsp oil in a wok and add cumin seeds once the oil is hot.
- Cumin seeds will start spluttering, then add chopped onions, ginger, and garlic in the wok.
- Sauté the mixture for a couple of minutes on a medium flame.
- Next, add chopped tomatoes, green chili, sprinkle some salt, mix well, and let it cook for 3 to 4 minutes. Keep stirring occasionally.
- Turn off the heat, let the mixture cool down, then add soaked cashews in it.
- Wash and chop fenugreek leaves.
- Pour the mixture in the blender, add 3 tbsp water and blend it to a fine paste.
- Heat remaining oil in the wok.
- Add bay leaf, clove, cinnamon stick, and cardamom once the oil is hot. Sauté the spices for 25 to 30 seconds.
- Add Fenugreek leaves and mix well. Sauté the leaves for a couple of minutes, as shown in picture #4.
- Next, add turmeric, red chili powder, cilantro powder, and garam masala.
- Pour the blended paste in the wok, mix well and keep stirring the mixture for 2 to 3 minutes, as shown in picture #5.
- Next, add milk, a cup of water, sprinkle salt, add sugar, and let it cook for 3 to 4 minutes. Please keep occasionally stirring, as shown in picture #6
- Add paneer cubes, mix well carefully, and cook the paste for two minutes on a low to medium flame.
- Next, add fresh cream and mix gently.
- Let the curry cook for another minute.
- Turn off the heat, transfer the piping hot curry in a serving dish, and garnish it with the grated paneer, as shown in picture #9
- Serve the aromatic curry with tandoori roti or naan.
You can use Kasuri methi (dehydrated fenugreek leaves) if fresh leaves are not readily available. Reduce the quantity by 50% if you’re using dehydrated fenugreek leaves. Skip the cream if you’re watching calories or if you want to cut down on fat, the curry will still taste delicious.