Methi Malai Paneer

Ingredients

• 2 mediumred onions, roughly chopped
• 10roasted cashew nuts
• 2.5 cm (1 inch)ginger, chopped
• 3–4garlic cloves, roughly chopped
• 1green chilli, sliced
• 3green cardamom pods
• 240 ml (1 cup)water
• 30 ml (2 tablespoons)ghee (clarified butter)
• 1–2bay leaves
• 1.25 cm (1/2 inch)cinnamon stick
• About 30 g (1 cup), firmly packedfresh methi (fenugreek leaves), finely chopped
• 225 gpaneer, cubed
• 1 teaspooncoriander powder
• 1/4 teaspoonturmeric powder
• 1/4 teaspoon, plus extra to sprinkle on topgaram masala powder
• 1/2 teaspoonred chilli powder
• To tastesalt
• 30 ml (2 tablespoons)heavy cream
• 360 ml (1.5 cups)water
• 1 teaspoonkasuri methi (dried fenugreek leaves), crushed

Instructions

1. 1

   Simmer the aromatics

   Put 240 ml (1 cup) water in a pan over medium heat with the roughly chopped onion, ginger, garlic, crushed cardamom pods, sliced green chilli and cashews. Simmer for 15–20 minutes, until the onions are very soft and nearly all the water has evaporated.

2. 2

   Blend the paste

   Take the pan off the heat and let the mixture cool slightly. Blend it to a smooth paste without adding water, then set aside.

3. 3

   Warm the whole spices

   Heat the ghee in a pan over medium heat. When hot, add the cinnamon stick and bay leaves and sauté for about 30 seconds, until fragrant.

4. 4

   Cook the onion paste

   Add the onion-cashew paste and cook for 3–4 minutes.

5. 5

   Add spices and methi

   Stir in the coriander, turmeric, red chilli and garam masala powders along with the chopped fresh methi. Cook for 2 minutes.

6. 6

   Simmer the curry

   Add 360 ml (1.5 cups) water and salt, then simmer for 3–4 minutes to cook the methi leaves.

7. 7

   Finish with paneer

   Stir in the cream, then add the paneer cubes and simmer for 2–3 minutes. Finish with the crushed kasuri methi and a little extra garam masala. Remove from the heat and serve hot with roti or paratha.

What is methi malai paneer?

Methi malai paneer is an Indian curry combining paneer, fenugreek leaves and a creamy sauce. Methi means fenugreek, while malai refers to cream; here, the sauce gets its richness from cream and cashews.

This version builds flavour with a cooked onion, ginger, garlic and cashew paste, then adds fresh methi and warm spices. The result is a smooth, gently spiced curry with a distinct herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 13g protein, 14g carbs, 34g fat.

The paneer and ghee contribute much of the fat, while paneer also supplies most of the protein. The onions and cashews contribute carbohydrates, alongside the sauce ingredients. Serve with a portion of vegetables and choose a moderate amount of roti or paratha to balance the plate.

Build a smooth onion-cashew base

Onions: Simmer them until very soft and most of the water has evaporated. Let the mixture cool a little before blending, and leave out extra water as the recipe directs.

Cashews: Roasted cashews go into the same paste, giving the sauce body and a mellow, nutty flavour. Blend until smooth so the finished curry has an even texture.

Make the most of the spices

Whole spices: Let the bay leaves and cinnamon sizzle in the hot ghee for around 30 seconds, just until fragrant. This brief step infuses the fat before the paste goes in.

Ground spices: Add the powders with the chopped fresh methi and cook them together for 2 minutes. Stir so the mixture cooks evenly without sticking.

Fresh and dried fenugreek

Fresh methi: Chop the leaves finely so they distribute through the curry. The short simmer in the sauce cooks them while keeping their flavour present.

Kasuri methi: Crush the dried leaves before adding them at the end. They bring a concentrated fenugreek aroma, so add them after the paneer has simmered.

Keep the paneer tender

Paneer: Add the cubes after the cream and simmer for only 2–3 minutes. A gentle simmer warms them through without breaking them up.

Sauce: Stir the cream in before the paneer, then avoid a vigorous boil. The finished curry should be creamy enough to coat the cubes.

Serve it with Indian bread

Roti or paratha: Serve the curry hot alongside either bread, which is handy for scooping up the sauce. A simple side of vegetables can round out the meal.

Finish: Sprinkle a little garam masala over the top just before serving, as directed. Remove the pan from the heat once the finishing ingredients are mixed in.

Recipe notes & tips

• Crush the cardamom pods before adding them to the onion mixture.
• Let the onion mixture cool slightly before blending.
• Blend the paste without extra water, as the mixture already contains some.
• Cook the whole spices only until they smell fragrant, about 30 seconds.
• Add the paneer near the end so it needs only a brief simmer.
• Crush the kasuri methi just before adding it to the curry.

Variations

• Adjust the chilli: Use less green chilli or red chilli powder for a milder curry.
• Use frozen methi: Thaw and drain it well before chopping and adding it.
• Change the cream: Use a plant-based cream alternative for a different finish.
• Add vegetables: Stir in cooked peas near the end for an extra vegetable addition.
• Serve with rice: Pair the curry with plain rice instead of Indian bread.

Common mistakes to avoid

• Blending while very hot: Let the mixture cool slightly first to make blending easier.
• Adding water to the paste: Blend without extra water so the onion-cashew mixture stays concentrated.
• Burning the spices: Keep the heat at medium and stir the ground spices with the methi for just 2 minutes.
• Boiling the curry hard: Keep it to a simmer after adding the water and cream.
• Overcooking the paneer: Simmer the cubes for only 2–3 minutes.
• Skipping the dried fenugreek: Add the crushed kasuri methi at the end for its distinct aroma.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan until hot, stirring carefully; add a small splash of water if the sauce has thickened.

Frequently asked questions