Lahsooni Methi Malai Paneer is a delicious paneer curry where paneer cubes are cooked in a spicy gravy along with fenugreek leaves. Here is how to make it.
What is Methi Malai Paneer?
Methi Paneer or Methi Malai Paneer is a rich and creamy yogurt-based North Indian curry, which will surely make your special meals look even better. Made using Indian Cottage Cheese (Paneer) and Fenugreek Leaves, this Indian Paneer Curry Recipe is a keeper.
I have heard that this Garlicky Methi Malai Paneer originally belongs to Punjab, but within a span of time it has become popular all over India and the ingredients are modified to match one’s taste and preference.
Make this one for your festive meals or any special occasion, and I am sure your guests will wipe their plate clean. This one is also a popular option at North Indian restaurants, and I assure you my recipe of Methi Paneer tastes even better.
If you don’t eat Paneer, don’t worry you can simply substitute it with Tofu, Boiled Cubed Potatoes, Green Peas, or Corn Kernels.
While I have used Kasuri Methi in this curry, I will suggest you make Methi Paneer with fresh fenugreek leaves in Winters, when the market is flooded with fresh methi.
This Methi Paneer is,
- Rich and Creamy
- Easy to make
- Rich in protein
- Apt for Festive meals
Paneer – This is a great ingredient to use for vegetarians, to fulfill their protein intake of the day. You can either make it at home or use the store-bought ones.
Kasuri Methi – This ingredient makes this dish different from others. While I love the earthy flavor of dried fenugreek leaves, I also add fresh methi when it is in season.
Making Kasuri Methi at home is a very easy process. Whenever I have extra Methi at home, I dry them, Make Kasuri Methi and store for later use.
You can find my detailed recipe about how to prepare the same here – Kasuri Methi.
Yogurt and All-Purpose Flour– The base of Methi Paneer is made with yogurt. Use fresh yogurt for the best taste. Mix a little all-purpose flour in the yogurt. It’s my secret tip to prevent the yogurt from splitting. It also makes the gravy thick and gives it a nice texture.
Fresh Cream – This is optional! The days I make this for some special occasion, I add fresh cream. If I am making this for everyday meals, I skip adding cream into this curry.
Honey – For that slight hint of sweetness, Honey is a must. You can even add a little sugar if you don’t eat honey.
Spice Powders – When it comes to spices, I have used turmeric powder, coriander powder, garam masala powder, Kashmiri red chili powder, and salt.
For Tadka – I love the extra garlicky flavor in this curry and thus I add a ghee garlic tadka on top.
Other Ingredients – Other than these, we will need lemon, oil, onion, ginger and garlic.
How to make Methi Malai Paneer?
Heat oil in a heavy bottom pan. Once the oil is hot, add garlic and fry for a few seconds.
Add onion and ginger and fry till onion turns slightly brown.
Whisk yogurt with flour and add it in the pan. Cook for a minute.
Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. Add little water and cook for a minute.
Now add paneer, cream, Kasuri methi, lemon juice and honey and cook for 2-3 minutes.
Add water if required and cook for another minute.
For the tadka. Heat ghee in a pan. When the ghee is hot, add garlic and fry till they turn light brown.
Pour the tadka over the curry. Serve hot with Laccha Paratha or Naan.
Frequently Asked Questions
Burn coal directly on the flame until it turns red. Now place the coal in a steel bowl and place it in the middle of the curry in the pan. Pour some ghee on the coal and cover the pan with a lid.
Let it sit for about 3 to 5 minutes. Open the lid, take out the bowl and your smoky Methi Paneer is ready.
You can add 2 cups of fresh Methi after the onions are browned and then cook until they are soft and then follow the same process or you can also saute the Methi in a different pan with a little oil until soft and add with Paneer in the end.
If using fresh Fenugreek Leaves for Methi Paneer, firstly pluck methi leaves from the stem. Wash and Chop the methi leaves.
Now add a little salt, give it a nice mix and let it sit at room temperature for about 10 to 15 minutes. Then, squeeze the methi leaves using your hands and it is ready to use in the recipe.
You can easily store fresh methi in the refrigerator for upto 15 days. Just clean the methi, pluck the leaves and discard the thick stems. Now transfer the methi leaves in a plastic container and cover with 2 layers of kitchen tissue. Close the lid of the container and store it in refrigerator. Whenever you want to use the methi leaves, take them out, wash, chop and use.
Use fresh methi leaves in place of dried kasuri methi.
You can use crumbled or grated paneer to make methi paneer bhurji.
Add corn, aloo, or peas along with paneer.
You can make this gravy, add rice to it and cook like a pulao.
Methi Paneer will last for about 2 days in the refrigerator when stored in an airtight container. Reheat it in a pan or microwave properly before serving.
It cannot be frozen, as the yogurt will split while you thaw the curry and it won’t taste good even after reheating.
With the perfect hint of Garlic and Kasuri Methi, this delicious Paneer Gravy tastes great with almost all the Indian bread such as Roti, Tawa Paratha, Laccha Paratha, Naan, Tandoori Roti, Missi Roti or any other bread that you prefer to make at home.
Methi Paneer also tastes great with Steamed Rice, Jeera Rice, Matar Pulav, or any other flavourful Pulav of your choice.
If you have leftovers of this Paneer Sabzi, you can even use it as a stuffing for your Parathas, and make Methi Paneer Parathas for breakfast.
Pro Tips By Neha
Always use fresh yogurt for the curry. If it sour, it will ruin the taste of the gravy or if it’s not fresh, it might split while adding in the pan.
I have used oil to make the curry, but to make it rich, you can even use butter or ghee.
You can adjust the amount of spices, to suit your taste buds.
For a vegan version, use Tofu instead of Paneer.
You can add cashew paste instead of fresh cream in Methi Paneer.
If you are not a garlic fan, you can reduce the amount or totally skip adding it.
Making this curry for everyday meals, then skip adding cream and make it healthier.
If using frozen paneer, soak it in hot water for 10 minutes. It will become soft.
To make the curry richer, you can shallow fry the paneer in oil until browned. Then soak it in water for some time. Squeeze and add in the curry.
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Methi Malai Paneer Recipe
- 4 tablespoon Oil
- 3 teaspoon Garlic (Finely chopped)
- 1 cup Onion (Finely chopped)
- 1 inch Ginger (grated)
- ¼ cup Yogurt
- 1 teaspoon All purpose flour
- 2 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- Salt to taste
- 2 tablespoon Fresh cream
- 2 tablespoon Kasuri methi
- 200 gms Paneer
- 2 teaspoon Lemon juice
- 1 teaspoon Honey
For the tadka
- 1 teaspoon Ghee
- 1 teaspoon Garlic (Chopped)
- Heat oil in a heavy bottom pan.
- Once the oil is hot, add garlic and fry for a few seconds.
- Add onion and ginger and fry till onion turns slightly brown.
- Whisk yogurt with flour and add it in the pan.
- Cook for a minute.
- Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.
- Add little water and cook for a minute.
- Add paneer, cream, kauri methi, lemon juice and honey and cook for 2-3 minutes.
- Add water if required and cook for another minute.
For the tadka
- Heat ghee in a pan.
- When the ghee is hot, add garlic and fry till they turn light brown.
- Pour the tadka over the curry.
- Serve hot with Laccha Paratha or Naan.