Paneer Methi (Methi Malai Paneer) Recipe by Manjula
Paneer Methi (Methi Malai Paneer)
Ingredients
- 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
- 1-1/2 cups tomatoes chopped
- 1 Tbsp ginger chopped
- 1 green chili chopped
- 2 Tbsp oil
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/4 tsp turmeric haldi
- 1/4 tsp red chili powder lal mirch
- 2 Tbsp cashew powder kaju
- 2 tsp coriander powder dhania
- 1 tsp fennel seed powder saunf
- 1 Tbsp dry fenugreek leaves kasoori methi
- 1 tsp salt
- 1-1/2 cup milk
- 1/4 tsp garam masala
Instructions
- Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
- Blend tomatoes, ginger, green chili to fine paste. Set aside.
- Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
- Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
- Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
- Paneer Methi is ready.
Notes
Methi Paneer Recipe: A Palate-Pleasing Dish
Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.
Kasuri Methi Preparation: Unlocking Aromatic Richness
To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.
Tomato-Based Foundation: Crafting Depth and Color
The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.
Paneer’s Golden Prelude: A Textural Symphony Begins
Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.
Spiced Elevation: Building a Fragrant Foundation
Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.
Tomato Tapestry: Melding Flavors with Precision
The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.
Creamy Symphony: Milk’s Contribution to Indulgence
To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.
Paneer’s Reunion: Absorbing Creamy Richness
The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.
Garam Masala Finale: Aromatic Culmination
As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.
If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer
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The food looks delicious and appetizing. I will definitely make one soon.
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One of the best dishes I’ve ever attempted. Thanks for your passion and all the hard work you put into this blog. I am learning a lot!
Thank you I appreciate
Kasoori methi…not fasoori methi….in description
I always request my Indian wife Siteie to order this in the restaurant.
looking forward to making this for my girlfriend! She absolutely loves paneer dishes! Thanks for sharing 🙂
It’s an awesome recipe… enjoyed the dish throughly… but I have a question that after I added the milk for gravy , it curded… separating the water from milk … why did that happen?
Purvi I never experienced this, when did you add the milk if you added the milk same time with tomato I think that will do it.
Lovely recipe, Manjula. Is it possible to replace the milk with soy milk? Thank you.
all these changes are possible, the texture will change of course the taste but still, it will taste great, I like to make changes to the recipes, the way I will like to see, good luck
This recipe looks so easy and delicious that I can’t wait to try it! I do have one question though. My husband has a mild allergy to nuts. Is there anything I can use to replace the cashew powder?
Jo Cashew nut gives the thickness to the gravy and makes it creamy, you can do without or use about 2 tablespoons of heavy cream.
Lovely recipe, not too difficult either. Thanks, will definitely be making this over and over again!
Thanks for sharing this recipe, I’ll surely try this at home.
Yum-oooo!!! Trying this tonight! Thanks for sharing!
I am so happy to have found this recipe! This looks so delicious and I cannot wait to try it! Thank you
Looks yummy! Thank you for this recipe.
Delicious! Will absolutely make again!
So delicious!!! I’m an indian food addict, and this recipe is awesome.
Mmmm everything sounds deliceous!
Thank you for sharing this Paneer recipe. Love the fact that the prep time and cook time is under 30 minutes. Going to try it out this weekend.
Loved this recipe and wrote in my planner to try it next Sunday when my aunt is visiting from Kelowna, British Columbia, Canada. I also need to get my kitchen fridge repaired before then so wish me luck, and thank you!
Thank you Manjula for this recipe. I will definitely be adding this to my recipe collection for a guest worthy dish! It looks like the type of dish served in restaurants.
Look so yummy! I love it. Thank you for sharing your recipe!
I’m amazed about the recipe that you’ve shared, looks so yummy and delicious. I’ll try this at home.
This recipe was SO delicious that me and my boyfriend could not stop eating it until it was gone. An instant classic and I am making it again tonight. Wow. The flavor is through the roof!
By the way, he is lactose intolerant so we used cashew milk instead of cow’s milk. I don’t think it negatively affected the flavor at all!
I love you, Manjula! Been watching your videos for almost a year now since I became a vegetarian. Much love,
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Eric, thanks I appreciate
Delicious and comforting with naan ! This is a surprisingly rich (yet healthy)and complex tasting (yet simple) dish. Thanks to you I can enjoy making Indian food at home that is better than what I can get at the nearest Indian restaurants to my home – 1 1/2 hours drive !
Erin, thanks
This is awesome. I’ve been waiting for a winning dish to make for my Indian friends. Can’t wait to try it out.
When you say cashew powder, do you mean raw cashews or the roasted ones? Does it matter? Thank you so much for teaching me Indian cooking! I’ve been using your recipes for about 4 years now 🙂
Paige, raw cashews,
Looks delicious! Pretty simple too
DEAR Manjula
Today I made Methi paneer, naan ,toor dal , palak curry and paneer kheer for a party. It was amazing and I wanna thank you from my heart. I do ask you many questions but please that’s cuz you’ve given me a new confidence! I wanted you to kno.
Romi, Thanks, I appreciate, you made me very happy, I like when my viewers ask me the questions and I do like to reply, the best I know
Thanks, Manjula. I will definitely try this at home! This looks extremely good for cold season.
Looks very delicious! I would love to try this recipe this week.
Thanks for the recipe, these are wonderful and very popular with my family.
Just love your receipes.
Hi, this is one my favourites and the recipe given so simple..thank you Manjula
Thanks Manjula, this is very nice recipe of paneer methi. will try at home. Your all other recipes are too nice. Keep it up.
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What can I use instead of cashew powder or any other nut product?
Take some unsalted cashews and put them thru a grinder.
It looks yummy.
Thank you very much
What’s the Panera made of ?
How can we make the Panera?
Aida, check this link
https://www.manjulaskitchen.com/how-to-make-paneer/
Thank you Manjula, I made this recipe yesterday and it came out really delicious like Restaurant style . I did little modifications… added 2 TBS of honey to break sourness and I made with pure ghee.
Thank you Manjula! I made this recipe today and it was mouth watering. Just delicious!
CH, Thanks
Looks delicious. No dairy for me, I could sub the milk with coconut milk but what might I try to replace the paneer?
You could use firm tofu as a substitute for the paneer because the texture is similar and both paneer and tofu don’t have much of a flavor. Or you possibly try using Daiya or Lisanetti cheese (the blocks) that you could cube? I am not that familiar with those, so not sure if they would hold up to cooking.
Lee, I am also not familiar with cheese, tofu is good substitute and works good.
How can I make the Tofu?
How about Extra Firm Tofu ( has protien and no lactose) You treat it just like paneer ie Fry it gently and then add it to the sauce and add coconut milk to it . See how it turns out
Raj
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Oat milk works really well with this recipe, hope this helps!