Paneer Methi Malai | Cottage Cheese and Fenugreek Leaves in creamy Onion-Cashew Gravy | पनीर मेथी मलाई

Saturday, January 09, 2016

Paneer Methi Malai is a very rich, creamy and mildly flavoured dish made with fresh Fenugreek/Methi Leaves, Cottage Cheese, Cashews, Cream and Whole Spices and is very popular in North India; many North Indian Restaurants serve this delicacy. It goes very well with Chapati, Paratha, Naan or Kulcha.

In today's recipe, I replaced the cream with some fresh Yogurt and Milk to make it little less in calories and served it with Butter Naan.

Paneer Methi Malai Recipe

Recipe Cuisine: Indian  |  Recipe Category: Main Course
Prep Time 15 Mins  |  Cooking time: 15-20 Mins  |  Serves: 2-3


  • Paneer | Cottage Cheese | पनीर - 200 grams cut into cubes
  • Fenugreek | Methi leaves । हरी मैथी  - 2 cups finely chopped
  • Onion । प्याज  - 2 small to medium or 1 cup roughly chopped
  • Green chilli, Ginger and Garlic paste । हरी मिर्च, लहसुन अदरक का पेस्ट - 1 tsp
  • Oil । तेल - 1.5 to 2 tsp
  • Cashewnuts | काजू  - 12-15
  • Yogurt | Home made curd । दही  - 3 tablespoon
  • Milk । दूध  - 1 cup
  • Water । पानी - 1/2 to 1 cup
  • Cardamom Pod । छोटी इलाची  - 2
  • Cloves । लौंग - 2-3
  • Black Pepper corns । काली मिर्च - 6-8 
  • Cumin Seeds । जीरा - 1/2 tsp
  • Salt । नमक  - to taste
  • Dried Fenugreek Leaves | Kasuri Meethi । कसूरी मैथी  - 1 tsp 
  • Cream । क्रीम - 3-4 tbsp (optional)
  1. Wash the Fenugreek Leaves 2 or 3 times in the water to remove all the dirt particles and chop them fine.
  2. Now take the leaves in a plate and add 1 table spoon of salt , mix well and keep it aside. After 10-15 minutes, you will notice that it will release some water, which we need to squeeze out to remove some of the bitterness of the leaves. (This step is optional. You can skip this if you like the bitterness of Fenugreek leaves.)
  3. In a pan, add oil, when it is hot, add cumin seeds, cloves, cardamom pods and black pepper corns and saute it for 1 minute or till the spices get roasted (on medium flame).
  4. Now add roughly chopped Onions, saute it for 1 minute or till they become translucent; add chilli-ginger-garlic paste and saute it for 30-40 seconds till the raw smell of garlic disappears, now add the cashews and fry for 2-3 minutes on low flame. Switch off the flame and let the mixture cool down for few minutes.
  5. Take the onion cashew mixture in a Mixer jar, add 3 tablespoon of fresh Yogurt and grind it to a smooth paste. (Note: Yogurt should be fresh and not sour)
  6. In the same pan, add 1/2 tsp of oil and add the Fenugreek leaves and saute it for a minute, then add the onion-cashew-yogurt paste, add 1 cup of milk, mix well and cook it for 5-7 minutes.
  7. Adjust the consistency by adding water. I added 1/2 cup of water and cooked it for 2 minutes.
  8. Now add Paneer Cubes and cook it for a minute or two; then add salt and Kasuri Methi and Cream (optional) and cook it for a more minute and then switch off the flame.
  9. Serve it hot with Chapati, Paratha.

Step by Step Photos:

Add salt to the clean and chopped Fenugreek leaves and keep it aside.

After 10-15 minutes, leaves will release water which we need to squeeze out.

In a pan, add oil, when it is hot, add Cumin seeds, Black Peppercorns, Cloves and Cardamom pods.

Saute till Cumin change colour.

Add onions and saute for a minute.

Add Ginger-Garlic-Green Chili paste and saute till Garlic's raw smell disappears.

Add Cashew Nuts and saute for 2-3 minutes.

When onions get soften, switch off the flame and let them cool down.

Add Onion Cashew mixture along with Yogurt in a Mixer Jar.
Grind it into a smooth paste.

In the same pan, add 1/2 tsp of oil and Fenugreek leaves (squeezed out).

Saute the leaves for a minute

Add the Onion-Cashew-Yogurt paste.

Mix well.

Add milk to the Mixer jar and pour it in the pan. We do not want to waste anything ;)

Mix well and cook it further for 5-7 minutes. Adjust the consistency by adding more milk or water.

Add Paneer cubes and cook it for a minute or two.

Add salt and dried Fenugreek leaves. Mix well and serve hot with Chapati or Paratha or Naan.

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