Methi Malai Paneer Recipe Dhaba Style


Methi malai paneer is a popular and delicious curry dish from North India. This is a very easy and quick to make recipe. Curry is made from different spices and tomato-onion paste. Then fried paneer and fresh fenugreek leaves are cooked in a curry. This dish is rich, creamy, and mildly spicy. Fenugreek leaves add their own aroma and slight bitterness to the curry. Dishes made from fenugreek leaves, such as methi, malai matar, and others, are very popular among people. Try this tasty and easy recipe at home.


Top view photo of ready methi malai paneer served in a black bowl on a table, by
Methi Malai Paneer Recipe by Homemakerjob


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Top view photo of ready methi malai paneer served in a black bowl on a table, by

Methi malai paneer recipe

Methi malai paneer is a popular North Indian dish. It is a rich, creamy, and mildly spicy dish. Paneer (Indian cottage cheese) and methi (fenugreek leaves) are cooked with spices and tomato-onion paste.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 3 people


For frying methi and paneer

  • 1 tbsp ghee (clarified butter)
  • 250 gm paneer (Indian cottage cheese)
  • 1 cup methi (fenugreek leaves)

For paste

  • 2 tbsp oil
  • 1 tejpatta (Indian bay leaf)
  • 1 inch cinnamon
  • 2 green cardamoms
  • 3 cloves
  • 1 cup onions, chopped
  • ½ cup tomatoes, chopped
  • 12 cashews
  • ½ inch ginger
  • 5 garlic cloves
  • 2 green chilies

For gravy

  • 1 tbsp oil
  • 1 tbsp ghee
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • 1 tsp kasuri methi
  • ¼ tsp garam masala
  • 4 tbsp cream
  • 1 tbsp coriander leaves, chopped


  • Heat 1 tbsp butter in a pan on medium heat. Add paneer cubes and fry for 2-3 min. Remove the paneer and add 1 cup methi leaves; fry for 2 min. Remove it from the pan and keep it aside.
  • Heat 2 tbsp oil in a pan on medium-high heat. Add 1 tejpatta, 2 green cardamom, 1 inch cinnamon, 4 cloves, and ½ tsp cumin seeds. Stir well and fry for 15 seconds on medium heat.
  • Add 1 cup chopped onions and fry for 4-5 min on medium-high heat.
  • Once the onions turn light brown, add ½ cup chopped tomatoes, 12 cashews, ½ inch ginger, 5 garlic cloves and 2 green chilies. Keep stirring and frying for 3 min. Don’t fry for too long; otherwise, ingre-dients will turn darker, which will affect the color of the curry.
  • Transfer fried ingredients to a plate and let them cool down. Remove tejpatta, cinnamon and add all other ingredients in a mixer jar once it cooled down. Blend it to make a smooth paste. Add 2 tbsp water if needed.
  • Heat 1 tbsp oil and 1 tbsp butter in a kadai on medium heat. Add 1 tsp ginger garlic paste and fry for 1 min. Add the earlier prepared paste and stir well. Cook for 2 min.
  • Add 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp turmeric powder, and ½ tsp salt. Mix well and cook for 2-3 min.
  • Now add the fried methi leaves, paneer cubes, and ½ cup water, and mix well.
  • Add 1 tsp kasuri methi and ¼ tsp garam masala and give it a good mix. Add 4 tbsp cream and mix well. Cook for a 2-3 min and add 1 tbsp chopped coriander leaves, and mix. Turn off the heat.
  • Serve hot with roti, naan, or paratha.


  • Use fresh methi leaves and cut stems before using for the recipe.
  • Adjust the spice level as per your taste.
  • Add more water if you want the curry to be thinner.
  • Soak fried paneer in warm water until soft. Squeeze paneer cubes to remove excess water.
  • You can add a half teaspoon of sugar if you want the curry to be mildly sweet.


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