Methi Malai Paneer

Paneer is the most versatile ingredient in the vegetarian category. There are innumerable dishes that you can prepare using it. It goes well with many other vegetables to give a totally new flavor and taste. This recipe is very simple and quick, yet very rich in flavors. A good option for a party menu too……

Methi Malai Paneer


  • Paneer cubes – 250 gms
  • Fenugreek leaves/Methi – half a bunch (blanched and squeezed to remove excess water)
  • Oil/Ghee – 2 tablespoons
  • Onion – 1 medium (roughly sliced)
  • Cashew – 10-12 nos
  • Green chilli – 2-3 nos
  • Ginger Garlic paste – ½ teaspoon
  • Milk powder/Khoya – ½ cup
  • Jeera whole – ½ teaspoon
  • Milk – 1 cup
  • Salt – As per taste
  • Garam masala powder – ¼ teaspoon
  • Sugar – ¼ teaspoon (optional)


Boil together the onions and cashews,grind them into a fine paste along with the ginger garlic paste and green chilies. In a kadhai or deep pan, heat oil or ghee, add whole jeera and the prepared paste. Sauté well on medium flame to avoid the paste getting stick to the pan. Add the milk powder/khoya and mix well. Add milk and stir well so that no lumps are formed. Season the gravy with salt and garam masala powder. Add the fenugreek/methi leaves and with the spoon or spatula stir it well in the gravy. Adjust the consistency of the gravy with some water. Add in the paneer cubes and cook for few minutes until gravy thickens and paneer cubes arecooked. Sprinkle some sugar(optional) to get rid of the bitterness in methi. Serve hot with Paratha.

By: Hamida Abid