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.
One Comment Add yours
This does look tasty.