Methi Malai Paneer Recipe

Methi Malai Paneer is a creamy, sweet and rich gravy based paneer recipe. A paste of tomato, onion, cashewnuts and spices adds the perfect balance of creaminess and sweetness in this recipe.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg


  • 2 Cups Fenugreek Leaves/ Methi, Chopped
  • 2 Cups Cottage Cheese/ Paneer, Diced
  • 1/2 Cup Milk
  • 1/2 Cup Fresh Cream
  • 2 Green Cardamoms
  • 1 Bay Leaf
  • 1 Small Stick Cinnamon
  • 2 Cloves
  • 1 Tsp. Red Chili Powder
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Coriander Powder
  • Salt to Taste
  • 1/2 Tsp. Garam Masala
  • 2 Tbsp. Oil
  • 1/2 Tsp. Sugar

For Tomato Onion Paste

  • 1 Cup Onion, Chopped
  • 1 Cup Tomatoes, Chopped
  • 2 Tbsps. Cashewnuts/ Kaju, Broken
  • 2 Tsps. Ginger, Grated
  • 1 Tbsp. Garlic, Chopped
  • 2 Green Chilies, Chopped
  • 2 Tbsp. Oil
  • 1 Tsp. Cumin Seeds


How to make tomato onion paste

  1. Heat the oil in a non-stick pan, add the cumin seeds and saute few seconds. 

  2. When they starts crackle, add the onions, ginger, garlic, green chilies and saute few minutes on medium flames for 2 minutes. 

  3. Add tomatoes, cashewnuts and mix well, cook on a medium flame for 2 minutes, stir continuously. 

  4. Keep aside to cool. Add in a mixer and blend it till smooth and keep aside.

How to make gravy

  1. Heat the oil in a non-stick pan, add cinnamon, cardamom, clove, bayleaf and saute on a medium flame for a few seconds. 

  2. Add the fenugreek leaves and mix well. Saute on a medium flame for 2 minutes. 

  3. Add turmeric powder, chili powder, coriander powder, garam masala and mix well. 

  4. Add the tomato paste, mix well and cook on a medium flame for 5 minutes. 

  5. Add milk, cream, sugar and mix well. Add 1/2 cup of water to adjust the consistency and mix well. 

  6. Add Paneer and salt and mix well. Cook on medium flame for 2-3 minutes. 

  7. Serve hot with tandori roti and lacchaa parathas.