Paneer Methi (Methi Malai Paneer)

By: Manjula Jain

September 7, 2018

Serving : 3 people
Total Time :30 minutes

Rate this recipe:

4.67 from 18 votes

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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.

Paneer Methi

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.

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.

  • 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

  1. Rub the kasoori methi between your palms and remove the stems if there is any, set aside.

  2. Blend tomatoes, ginger, green chili to fine paste. Set aside.

  3. 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.
  4. 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.
  5. 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.

  6. Paneer Methi is ready. 

To make vegan, Substitute paneer with tofu and milk with coconut milk

Serve Paneer Methi with Naan, or Lacha Paratha.

Main Course
Indian
Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food

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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      October 7, 2021 at 3:58 pm

      Thank you I appreciate

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    May 28, 2021 at 7:53 pm

    Kasoori methi…not fasoori methi….in description

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    March 22, 2021 at 8:39 pm

    looking 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 am

    It’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?

      Manjula Jain
      June 15, 2020 at 2:56 pm

      Purvi 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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    Lovely recipe, Manjula. Is it possible to replace the milk with soy milk? Thank you.

      Manjula Jain
      May 19, 2020 at 5:15 pm

      all 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 am

    5 stars
    This 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?

      Manjula Jain
      April 24, 2020 at 8:19 am

      Jo 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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    5 stars
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    July 21, 2019 at 2:43 pm

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    June 27, 2019 at 4:12 am

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    May 24, 2019 at 11:35 am

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    February 8, 2019 at 10:24 am

    5 stars
    This recipe was SO delicious that me and my boyfriend could not stop eating it until it was gone. An instant classic and I am making it again tonight. Wow. The flavor is through the roof!

    By the way, he is lactose intolerant so we used cashew milk instead of cow’s milk. I don’t think it negatively affected the flavor at all!

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      Manjula Jain
      February 11, 2019 at 1:09 am

      Eric, thanks I appreciate

    Erin
    January 21, 2019 at 7:46 pm

    Delicious and comforting with naan ! This is a surprisingly rich (yet healthy)and complex tasting (yet simple) dish. Thanks to you I can enjoy making Indian food at home that is better than what I can get at the nearest Indian restaurants to my home – 1 1/2 hours drive !

      Manjula Jain
      January 22, 2019 at 11:52 pm

      Erin, thanks

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      July 7, 2021 at 1:43 pm

      This is awesome. I’ve been waiting for a winning dish to make for my Indian friends. Can’t wait to try it out.

    Paige
    December 25, 2018 at 9:53 pm

    When you say cashew powder, do you mean raw cashews or the roasted ones? Does it matter? Thank you so much for teaching me Indian cooking! I’ve been using your recipes for about 4 years now 🙂

      Manjula Jain
      December 29, 2018 at 12:19 am

      Paige, raw cashews,

    Lawn Mowing
    December 11, 2018 at 2:19 pm

    Looks delicious! Pretty simple too

    Romi
    November 11, 2018 at 12:20 am

    DEAR Manjula
    Today I made Methi paneer, naan ,toor dal , palak curry and paneer kheer for a party. It was amazing and I wanna thank you from my heart. I do ask you many questions but please that’s cuz you’ve given me a new confidence! I wanted you to kno.

      Manjula Jain
      November 13, 2018 at 1:15 am

      Romi, 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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    October 26, 2018 at 3:27 am

    Thanks for the recipe, these are wonderful and very popular with my family.

    Just love your receipes.

    James Thomas
    October 15, 2018 at 2:52 am

    5 stars
    Hi, this is one my favourites and the recipe given so simple..thank you Manjula

    Ananya Mazumder
    September 28, 2018 at 4:43 am

    5 stars
    Thanks Manjula, this is very nice recipe of paneer methi. will try at home. Your all other recipes are too nice. Keep it up.

    ~ Ananya

    Sylvie
    September 16, 2018 at 11:48 am

    5 stars
    What can I use instead of cashew powder or any other nut product?

      Steve
      September 20, 2018 at 11:42 am

      Take some unsalted cashews and put them thru a grinder.

      aida amer
      June 5, 2020 at 1:58 pm

      It 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 pm

        Aida, check this link
        https://www.manjulaskitchen.com/how-to-make-paneer/

    hema
    September 15, 2018 at 8:52 am

    Thank 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.

    CH
    September 9, 2018 at 12:27 pm

    Thank you Manjula! I made this recipe today and it was mouth watering. Just delicious!

      Manjula Jain
      September 9, 2018 at 12:51 pm

      CH, Thanks

    Robin
    September 8, 2018 at 11:27 am

    Looks delicious. No dairy for me, I could sub the milk with coconut milk but what might I try to replace the paneer?

      lee
      September 8, 2018 at 6:58 pm

      You 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 pm

        Lee, I am also not familiar with cheese, tofu is good substitute and works good.

          Aida Amer
          June 5, 2020 at 2:01 pm

          How can I make the Tofu?

      Raj Asser
      September 16, 2018 at 3:17 pm

      How 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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        August 16, 2022 at 11:29 pm

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      Drywall Handyman
      January 10, 2022 at 10:18 am

      Oat milk works really well with this recipe, hope this helps!

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