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Methi malai curry is one of the Popular Indian curry which is very flavourful curry and cooking this delicious Indian curry which anyone with basic cooking skills can easily cook

Methi Malai Paneer Curry Recipe

5 from 1 vote
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Course: curry, Main Course
Cuisine: indian cuisine, north indian, punjabi
Author: Rekha Kakkar

Ingredients

  • 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

Instructions

  • 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 

Notes

You can serve it with any Indian flatbread like chapati or paratha. If you like rice it pairs best with steamed rice.