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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.

INGREDIENTS

• 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.

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RECIPE

• 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.

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• 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.

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• 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

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• 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.

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• 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.

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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.