Methi malai paneer | Methi paneer gravy
Methi malai paneer or Methi paneer is a rich and creamy milk-based gravy made with paneer(cottage cheese), fresh methi leaves and milk or cream. This rich gravy is the best pair for naan, roti and parathas.
Equipment
- Cooking pan
- Non-stick pan
- Blender
Ingredients
To toss & add:
- 1 tbsp Butter
- 250 g Paneer
- 2 cups Methi leaves
To sauté & grind:
- 1 tsp butter
- 2 tsp gg paste
- ½ Onion roughly chopped
- 1 Tomato
- 5 whole Cashews
To the gravy:
- 2 tsp Butter
- 1 Bay leaf
- 2 Cinnamon barks
- 2 Cardamom
- 1 tsp Kashmiri chili powder
- ¾ tsp Coriander powder
- 1 tsp Salt
- ½ tsp Sugar optional
- 1 tsp Cumin powder
- ½ tsp Garam masala
- 1 cup Full-fat milk or ¼ cup Fresh milk cream
Instructions
Recipe:
Butter saute paneer and Methi leaves:
- Heat a tbsp of butter in a large, shallow fry pan(preferably non-stick) and add the paneer cubes. Quickly and gently toss them in butter. Basically, we are not cooking the paneer but just quick sautéing for 30 seconds. This step makes the soft paneer a little firm and if you like soft paneer in your malai gravy, you can skip frying paneer in butter. Just move on to the next step.
- Add the fresh methi leaves and saute them with paneer for 2 to 3mins until the leaves become soft and cooked. Transfer paneer and methi to another plate.
How to make methi paneer gravy:
- Add one tsp of butter to the same pan and add 2tsp gg paste(6 garlic and a piece of ginger), 1/2 roughly chopped onions, 1 tomato and 5 whole cashews. Mix with butter, keep the heat to medium, cover with a lid and cook for 5mins.
- In the hot butter steam, the onions will brown and the tomato will be soft. Switch off and let the contents cool down. Grind into a smooth paste without using water and keep ready.
- Next, heat a tsp of butter(you can use ghee) again, fry 1 bay leaf, 2 cardamoms and cinnamon bark. Add the tomato cashew onion paste to the pan with a tsp of Kashmiri chilli powder and 3/4 tsp of coriander powder.
- Mix well and cook the gravy for a minute. When the butter comes to the top, add a cup of water and cook again for 5mins. Also add a tsp of salt, 1/2 tsp of cumin powder and 1/2 tsp of garam masala. 1/2 tsp of sugar for mild sweetish malai gravy. I didn't add as we like the gravy a little bit spicy.
- When the gravy is bubbly add the sautéed paneer and methi leaves. Mix well, add a cup of whole milk(1/4 cup fresh cream) and cook for a minute.
- Switch off and serve with naan, roti, or parathas. You can garnish with a dash of cream before serving.
Video
Notes
Tips:
1) For me whole full-fat milk works fine and you can replace it with half and a half or little fresh cream.
2) Skip tossing paneer in butter if you like soft paneer cubes. Also, please keep store-bought paneer in warm water for 10mins before using.
3) If you don't get fresh methi leaves in your place, replace it with dried fenugreek leaves( Kasuri methi 1/2 dried in place of 2 cups fresh). And for dried leaves skip frying in butter and add directly to the gravy.
1) For me whole full-fat milk works fine and you can replace it with half and a half or little fresh cream.
2) Skip tossing paneer in butter if you like soft paneer cubes. Also, please keep store-bought paneer in warm water for 10mins before using.
3) If you don't get fresh methi leaves in your place, replace it with dried fenugreek leaves( Kasuri methi 1/2 dried in place of 2 cups fresh). And for dried leaves skip frying in butter and add directly to the gravy.
Nutrition
Calories: 380kcal
Tried this recipe?Let us know how it was!