Soft paneer pieces floating in a creamy and fragrant gravy will be a delight to eat. Methi Malai Paneer is a creamy gravy with flavoursome methi leaves and an aromatic masala. The creaminess is from the cashews and also the cream and also the butter 🙂
A restaurant style gravy is an absolute hit. The slight bitterness from methi makes it go really well with all the richness of cream and cashews. Of course, do not forget the spices which give the distinct aroma to this wonderful gravy.
Methi malai paneer gravy will make people who do not like the pungent bitterness of methi crave more for it. This gravy tastes best with rotis/phulkas/naan or even a light pulao.
Try tamatar kaju paneer gravy and other paneer based recipes. I have a whole lot of them lined up to be posted on FOI. Paneer butter masala, palak paneer etc which are coming up soon.
More gravy recipes and methi recipes available on FOI.
- 1 Cup packed methi/fenugreek leaves
- ¼ Cup cream
- 1 Tsp butter
- 1 Tbsp oil
- 1 sliced big onion
- 2 grated cloves garlic
- 1" grated ginger
- 1 slit green chilli
- 2 chopped tomatoes
- 6-7 cashews
- 1 Tsp jeera
- ½ Tsp turmeric/haldi (optional)
- ¼ Tsp red chilli powder
- 1 Tsp dhania powder
- ½ Tsp garam masala
- ½ Tbsp kasuri methi
- Salt to taste
- 1¼ Cup water
- 150 Gm cubed paneer
- Soak cashews in water for half an hour
- In a pan, heat oil and butter, add jeera
- Once jeera splutter, add sliced onions and saute
- Throw in a slit green chilli and saute till onions turn soft
- Next add grated garlic and ginger. Saute till the raw smell disappears
- Add 2 finely chopped tomatoes and saute till tomatoes turn mushy and soft. Allow this mixture to cool
- Next add chopped methi leaves into the same pan and saute
- Meanwhile, take the tomato onion mixture into a blender, drain soaked cashews
- Grind with little water into a smooth paste
- After methi leaves wilt, add all masalas, turmeric, dhania powder, garam masala and red chilli powder. Mix well
- To this methi leaves mixture add tomato onion paste. Mix well
- Pour in water and adjust consistency
- Sprinkle salt to taste and bring it to a light boil
- Pour in cream and mix well to combine into a creamy gravy
- Drop in paneer pieces all over the gravy and simmer for a couple of minutes
- Lastly mix and sprinkle kasuri methi for final touch of aroma and the distinct restaurant style taste
- Serve hot with phulkas or rotis. Enjoy the creaminess!
Use any kind of cream you have, single, double etc
Adding cashews can be optional but it does give nice body and thickness to the gravy
Methi Malai Paneer Stepwise:
Soak cashews in water for half an hour
In a pan, heat oil and butter, add jeera
Once jeera splutter, add sliced onions and saute
Throw in a slit green chilli and saute till onions turn soft
Next add grated garlic and ginger. Saute till the raw smell disappears
Add 2 finely chopped tomatoes and saute till tomatoes turn mushy and soft. Allow this mixture to cool
Next add chopped methi leaves into the same pan and saute
Meanwhile, take the tomato onion mixture into a blender, drain soaked cashews
Grind with little water into a smooth paste
After methi leaves wilt, add all masalas, turmeric, dhania powder, garam masala and red chilli powder. Mix well
To this methi leaves mixture add tomato onion paste. Mix well
Pour in water and adjust consistency
Sprinkle salt to taste and bring it to a light boil
Pour in cream and mix well to combine into a creamy gravy
Drop in paneer pieces all over the gravy and simmer for a couple of minutes
Lastly mix and sprinkle kasuri methi for final touch of aroma and the distinct restaurant style taste
Serve hot with phulkas or rotis. Enjoy the creaminess!
