Home » Methi Malai Paneer Recipe | Fenugreek & Paneer Curry

Methi Malai Paneer Recipe | Fenugreek & Paneer Curry

Methi Malai Paneer Recipe Step By Step Instructions
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Methi Malai Paneer is a creamy Indian curry made from fresh Fenugreek Leaves (Methi), chunks of Paneer (Indian Cottage Cheese), Malai(cream) and spices.

The dish is characterised by a rich gravy which is made from onions, cashews, almonds, some spices and cream. Paneer adds to the taste of rich creamy gravy and Fenugreek lends it a unique taste and aroma.

Methi Malai Paneer can be had with all Indian breads like Rotis or Paranthas and goes very well with Naan and Missi Roti. An additional garnish of fresh cream can make this dish more tempting and delicious.

To make Methi Malai Paneer at home take a look at the video or follow the detailed step by step recipe posted below.

Also see more Indian Curries like Kadhai Paneer Gravy, Dry Kadai Paneer, Paneer Butter Masala, Methi Malai Matar, Malai Kofta, Palak Paneer and Stuffed Tomato (Bharwan Tamatar).

Suggested Recipe Collections :

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 13g

Protein: 17g

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Ingredients For Methi Malai Paneer Recipe

  • 2 Medium Sized Onions
  • 2 Medium Sized Tomatoes
  • 250 Gram Paneer, cut in cubes
  • 1 Cup fresh Fenugreek Leaves (Methi)
  • 2 Green Chillies
  • 4-5 Cloves of Garlic
  • ~1 inch Ginger
  • 7-8 Cashews, soaked in water
  • 4-5 Almonds, soaked in water
  • 1/4 Cup Whipping Cream
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Coriander Powder (Dhaniya Powder)
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Salt or as per taste
  • 1/2 Teaspoon Sugar, optional
  • 1 Tablespoon Oil

Step By Step Instructions for Methi Malai Paneer Recipe

  • Heat oil in a pan and add Cumin Seeds (Jeera) in it. Roast them for a few seconds till they start to crackle.

  • Add chopped onions to the pan and saute for a couple minutes.

  • Also add a paste of Ginger Garlic and Green Chillies.

  • Fry the mixture till it turns golden brown in color.

  • Add finely chopped/pureed tomatoes to the pan.

  • Cook the mixture till the raw aroma of tomatoes goes away.

  • Soak cashews and almonds in warm water for around 20 minutes. Then grind them to a smooth paste and add them to the gravy.

  • After the gravy is cooked, let it first cool down and then make a fine smooth paste of it in a blender.

  • In the same pan as earlier, add Fenugreek Leaves (Methi) and fry them for a minute.

  • Add the gravy paste to the pan and mix it well with the Fenugreek Leaves.

  • Add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala, Salt and Sugar (optional) to the gravy and mix well.

  • Now add some Malai or Whipping Cream to the gravy. You can also add some water to adjust the consistency of the gravy.

  • When the gravy is sone, add Paneer cubes and let them cook for 3-4 minutes till they become soft.

  • Methi Malai Paneer is ready. Garnish with Coriander Leaves and Paneer gratings and serve it hot with any Indian Bread or Rice.

    Also see more Indian Curries like Kadhai Paneer Gravy, Methi Malai Matar, Malai Kofta, Palak Paneer and Stuffed Tomato (Bharwan Tamatar).

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  1. It doesn’t specify, do I use dry methi or fresh leaves

  2. What could I substitute whipped cream with? As I am looking for a ingredient with lesser calories.

    • Hey Sanju, If you don’t want to change the taste you can use Milk instead of Cream to make it lighter. If you are looking for an even healthier option, you can use Curd. That will change the flavor profile slightly, but the dish will still taste great.
      Another recommendation for a low calorie version is to skip adding the almond and cashew nut paste, as that adds quite a lot of calories. Let me know how it turns out. 🙂

  3. Great looking

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