Methi Malai Paneer ~ Restaurant Style Cottage Cheese Curry

Cottage Cheese or Paneer cooked in a Restaurant style creamy gravy infused with butter and fenugreek leaves. It is an ideal curry for parties and to be served with pulao or naan.

As I am very fond of Restaurant style curries, I decided to make a video on this dish. Paneer is an ingredient that is popular among both vegetarians as well as non-vegetarians. By adding the freshness of fenugreek leaves, it takes the curry to a different level. Apart from the various health benefits of Fenugreek leaves, the aroma and flavor itself are enough to bring life to any dish.

As most of us are aware of the fenugreek seed home remedies to cure diabetes and hair fall, whereas the leaves help in reducing cholesterol levels, help nursing mothers, reduce heart and kidney problems, and many more.

Most care should be taken while picking the leaves, as you will find some leaves with tiny webs or impurities and marks on it. These kinds of leaves have to be discarded along with the thick stems. The consistency of the curry can be adjusted by adding hot water. You can also add the cream according to your own preference, and if you prefer to have a low-calorie option, simply substitute the cream with milk.

You may also like the other Paneer recipes on the blog like Palak Paneer, Paneer 65, Paneer Butter Masala, Paneer Bhurji, Kadhai Paneer

Watch the video here

Methi Malai Paneer

Shanaz Rafiq

Cottage Cheese or Paneer cooked in a Restaurant style creamy gravy infused with butter and fenugreek leaves. It is an ideal curry for parties and to be served with pulao or naan.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Curry, Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 3 cups fenugreek leaves
• 200 grams cottage chopped cut into bite-size pieces
• 1 large onion roughly chopped
• 2 tablespoon roughly chopped garlic
• 2 tablespoon roughly chopped ginger
• 2 green chilies roughly chopped
• 1 large ripe tomato chopped
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder or as per taste
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 teaspoon + 1 tablespoon Kasoori methi
• 1 teaspoon sugar optional
• 1 tablespoon lemon juice
• ¼ cup cream
• ¾ teaspoon salt or as per taste
• 4 tablespoon cooking oil or more
• ½ cup coriander leaves finely chopped

For Tadka:

• 3 tablespoon butter
• 2 tablespoons finely chopped garlic
• 1 tablespoon Kasoori methi

Instructions

 

Prepare methi leaves

• Take the bunch of fenugreek leaves and discard the stems as well as any bad leaves. Wash the leaves thoroughly to get rid of all the mud and impurities. Finely chop the leaves and set them aside.

Gravy

• Heat oil in a saucepan and add 1 teaspoon cumin seeds, roughly chopped garlic, ginger, green chilies, and onion. Saute for 2 minutes or till everything turns aromatic and lightly golden.
• Now add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and fry for a minute. Add chopped tomato and cook for a few minutes till the raw spice smell disappears. Remove the mixture from the saucepan, cool, and grind to a smooth paste along with some water.
• In the same saucepan, add more cooking oil and fry paneer cubes till golden on all sides. Remove and set aside.
• And in the same pan, fry the chopped fenugreek/methi leaves for 1 minute. Add the onion, tomato, and spice paste back to the saucepan and cook on low flame. Once it starts to boil, add ½ teaspoon garam masala powder, 1 teaspoon Kasoori methi, salt, lemon juice, and sugar. Cook on low flame until the oil is seen on the surface of the curry.
• Finally, add cream and fried paneer pieces and stir well. Cook for a minute and turn off the heat.

For Tadka

• Heat a small pan with butter. Once the butter is melted, add finely chopped garlic and fry till light brown and aromatic. Then add 1 tablespoon Kasoori methi and pour this tadka over the curry for a lovely glaze.

Garnish & Serve

• Drizzle chopped coriander leaves and serve hot with pulao or naan.

Notes

Most care should be taken while picking the leaves, as you will find some leaves with tiny webs or impurities and marks on them. These kinds of leaves have to be discarded along with the thick stems. The consistency of the curry can be adjusted by adding hot water. You can also add the cream according to your own preference, and if you prefer to have a low-calorie option, simply substitute the cream with milk.

Keyword Curry, Methi, Paneer, Vegetarian