Paneer Methi (Methi Malai Paneer) Recipe by Manjula

5 from 12 votes

Paneer Methi (Methi Malai Paneer)

Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people


  • 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


  1. Rub the kasoori methi between your palms and remove the stems if there is any, set aside.

  2. Blend tomatoes, ginger, green chili to fine paste. Set aside.

  3. 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.
  4. 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.
  5. 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.
  6. Paneer Methi is ready. 

Recipe Notes

To make vegan, Substitute paneer with tofu and milk with coconut milk

Serve Paneer Methi with Naan, or Lacha Paratha.

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45 thoughts on “Paneer Methi (Methi Malai Paneer) Recipe by Manjula

  1. 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?

    1. 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

  2. 5 stars
    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?

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. I’m amazed about the recipe that you’ve shared, looks so yummy and delicious. I’ll try this at home.

  6. 5 stars
    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,


  7. 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 !

  8. 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 🙂

  9. 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.

  10. 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.

    1. 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.

    2. 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

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