Methi Malai Paneer is tasty winter curry that is made with fresh methi and chunks of creamy paneer or Indian cottage cheese in rich creamy gravy. This delicious recipe of Methi malai paneer is gluten-free and low in glycemic Index and good Indian dish for diabetics.
While we all love to eat rich creamy and restaurant style dishes, I love and crave mostly home style food. I would rather eat restaurant style dishes occasionally in the restaurants only. Let’s face it, the modern lifestyle most of us live these days eating a diet extremely rich in calories is not a really great option for health.
So I try to adapt my recipes to find a balance between healthy and tasty and allow some space for indulgence in-between. Winter season is here, so along with it comes the season of fresh green leafy vegetables. Methi or fenugreek leaves are the favourite ones in our family. Methi paratha, Methi Pakora, Methi ki roti, Aloo methi ki sabzi or methi malai paneer we completely go overboard with methi dishes.
Coming back to methi malai paneer recipe, usually the restaurant style version is rich in calories from cream (malai), cashews and ghee. For everyday cooking you need something that is tasty, nourish you and not too heavy on calories… who wants calories? Well! Not me. And, if you love this dish you just can not eat the rich methi malai the way they serve in restaurant frequently… trust me on this 😀
Okay too much drama here, lets talk about my tasty curry style Methi malai paneer. This curry relies on fresh flavours of methi leaves/fenugreek leaves. In some of the recipes you may find use of kauri methi or dried fenugreek leaves which is okay if you can not find the fresh methi. If you are using dried methi leaves the quantity of methi used will be quite less and recipe will be different.
My methi malai paneer recipe is made with fresh methi leaves so quintessentially it is a winter dish. Winter is time when when methi leaves are available in the season unless you live in moderate climate where you have them available all the year around.
More Such Recipes
- Kadahi Paneer
- Paneer Kofta
- Paneer Butter Masala
- Ragi and Methi Pakoda,
- Methi Aloo sabzi,
- Methi Paratha
- 250 g Fenugreek/methi leaves washed and clean
- 200 g paneer
- 2 Tbsp Oil / ghee
- 1 onion Big sliced
- ½ cup fresh tomato puree
- 2 Tbsp Tomato paste
- 3 green chilli
- 1 inch ginger 1piece
- 3-4 Tbsp Cashew paste
- 1 cup skim milk
- Salt to taste
- 1.5 teaspoon Kashmiri Red Chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon kasuri methi dried methi leaves
- Wash methi leaves thoroughly to get rid of mud or dirt if any. Pluck them from stem and chop them. Keep these aside.
- Cut the paneer into cubes and keep this aside.
- In a thick bottomed pan heat up ghee or oil and cook it over medium heat for one minute. Add sliced onion in the pan.
- Add green chilli and ginger and fry for 4-5 minutes till slightly pink in color.
- Add chopped tomato and cook for 6-7 minutes again, add salt along with tomatoes. It helps to cook them faster and soften them. Add tomato paste and cook it further for 2 minutes.
- Now switch off the heat and allow the masala to cool down and blend it into smooth paste.
- In the same fry pan heat another tablespoon of ghee or oil and add cumin seeds. Allow them to crackle and add blended masala paste.
- Now add red chilli powder, turmeric powder and stir fry everything for a minute.
- Now add fenugreek leaves or methi leaves into the pan, cook them for 5 minutes till these become soft.
- Add milk and bring the gravy to a boil, add paneer cubes and mix them well.
- Add kasuri methi for enhanced taste and also cashew paste.
- Stir the curry and bring to a boil. Switch off the heat and serve the methi malai curry hot/warm