Paneer Methi (Methi Malai Paneer)
Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
Ingredients
- 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
- 1-1/2 cups tomatoes chopped
- 1 Tbsp ginger chopped
- 1 green chili chopped
- 2 Tbsp oil
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/4 tsp turmeric haldi
- 1/4 tsp red chili powder lal mirch
- 2 Tbsp cashew powder kaju
- 2 tsp coriander powder dhania
- 1 tsp fennel seed powder saunf
- 1 Tbsp dry fenugreek leaves kasoori methi
- 1 tsp salt
- 1-1/2 cup milk
- 1/4 tsp garam masala
Instructions
- Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
- Blend tomatoes, ginger, green chili to fine paste. Set aside.
- Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
- Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
- Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
- Paneer Methi is ready.
Notes
To make vegan, Substitute paneer with tofu and milk with coconut milk
Serve Paneer Methi with Naan, or Lacha Paratha.
Tried this recipe?Let us know how it was!
Methi Paneer Recipe: A Palate-Pleasing Dish
Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.
Kasuri Methi Preparation: Unlocking Aromatic Richness
To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.
Tomato-Based Foundation: Crafting Depth and Color
The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.
Paneer’s Golden Prelude: A Textural Symphony Begins
Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.
Spiced Elevation: Building a Fragrant Foundation
Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.
Tomato Tapestry: Melding Flavors with Precision
The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.
Creamy Symphony: Milk’s Contribution to Indulgence
To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.
Paneer’s Reunion: Absorbing Creamy Richness
The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.
Garam Masala Finale: Aromatic Culmination
As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.
If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer
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March 22, 2021 at 8:39 pmlooking forward to making this for my girlfriend! She absolutely loves paneer dishes! Thanks for sharing 🙂
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June 13, 2020 at 8:41 amIt’s an awesome recipe… enjoyed the dish throughly… but I have a question that after I added the milk for gravy , it curded… separating the water from milk … why did that happen?
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June 15, 2020 at 2:56 pmPurvi I never experienced this, when did you add the milk if you added the milk same time with tomato I think that will do it.
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May 19, 2020 at 12:25 pmLovely recipe, Manjula. Is it possible to replace the milk with soy milk? Thank you.
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May 19, 2020 at 5:15 pmall these changes are possible, the texture will change of course the taste but still, it will taste great, I like to make changes to the recipes, the way I will like to see, good luck
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April 23, 2020 at 11:41 amThis recipe looks so easy and delicious that I can’t wait to try it! I do have one question though. My husband has a mild allergy to nuts. Is there anything I can use to replace the cashew powder?
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April 24, 2020 at 8:19 amJo Cashew nut gives the thickness to the gravy and makes it creamy, you can do without or use about 2 tablespoons of heavy cream.
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December 29, 2018 at 12:19 amPaige, raw cashews,
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November 11, 2018 at 12:20 amDEAR Manjula
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November 13, 2018 at 1:15 amRomi, Thanks, I appreciate, you made me very happy, I like when my viewers ask me the questions and I do like to reply, the best I know
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September 16, 2018 at 11:48 amWhat can I use instead of cashew powder or any other nut product?
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September 20, 2018 at 11:42 amTake some unsalted cashews and put them thru a grinder.
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June 5, 2020 at 1:58 pmIt looks yummy.
Thank you very much
What’s the Panera made of ?
How can we make the Panera?
Manjula Jain
June 11, 2020 at 11:29 pmAida, check this link
https://www.manjulaskitchen.com/how-to-make-paneer/
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September 15, 2018 at 8:52 amThank you Manjula, I made this recipe yesterday and it came out really delicious like Restaurant style . I did little modifications… added 2 TBS of honey to break sourness and I made with pure ghee.
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September 9, 2018 at 12:27 pmThank you Manjula! I made this recipe today and it was mouth watering. Just delicious!
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September 9, 2018 at 12:51 pmCH, Thanks
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September 8, 2018 at 11:27 amLooks delicious. No dairy for me, I could sub the milk with coconut milk but what might I try to replace the paneer?
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September 8, 2018 at 6:58 pmYou could use firm tofu as a substitute for the paneer because the texture is similar and both paneer and tofu don’t have much of a flavor. Or you possibly try using Daiya or Lisanetti cheese (the blocks) that you could cube? I am not that familiar with those, so not sure if they would hold up to cooking.
Manjula Jain
September 8, 2018 at 9:37 pmLee, I am also not familiar with cheese, tofu is good substitute and works good.
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June 5, 2020 at 2:01 pmHow can I make the Tofu?
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September 16, 2018 at 3:17 pmHow about Extra Firm Tofu ( has protien and no lactose) You treat it just like paneer ie Fry it gently and then add it to the sauce and add coconut milk to it . See how it turns out
Raj
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January 10, 2022 at 10:18 amOat milk works really well with this recipe, hope this helps!