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# Methi Malai Paneer Curry Recipe – Dhaba Style
| | |
| -------------- | ---------- |
| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 156 kcal |
| Carbohydrates | 11 g |
| Protein | 3 g |
| Fat | 12 g |
| Saturated fat | 7 g |
| Cholesterol | 31 mg |
| Sodium | 646 mg |
| Potassium | 406 mg |
| Fiber | 3 g |
| Sugar | 5 g |
| Vitamin A | 1048 IU |
| Vitamin C | 9 mg |
| Calcium | 72 mg |
| Iron | 2 mg |
## About
An easy yet flavoured and creamy dhaba-style paneer gravy curry recipe made with fenugreek leaves and cooking cream. **Methi Malai paneer** is a popular curry in restaurants or dhabas, it can also be an ideal choice for lunch and dinner. It is a unique North Indian curry that offers creamy and mild sweetness with a hint of bitter taste. Thus making it a perfect choice for both rice and any type of bread and rotis.
There are many different methods to make this creamy **Methi Malai Paneer** Recipe. The most common way is to make it with paneer cubes, fresh fenugreek leaves and onion tomato base. However, the same curry can also be made with paneer grate like Bhurji gravy. In addition, the gravy base can be extended further by adding vegetables like mushrooms, sweet corn, peas and even soya nuggets.
## Ingredients
* 1 bunch methi / fenugreek leaves
* 2 tbsp ghee
* pinch hing
* 1 tsp cumin
* 1 inch cinnamon
* 1 black cardamom
* 4 cloves
* 1 onion *(finely chopped)*
* 1 tsp ginger garlic paste
* ½ tsp turmeric
* 1 tbsp chilli powder
* ½ tsp cumin powder
* ½ tsp coriander powder
* 1 cup tomato puree
* 1 tsp salt
* 2 cup hot water
* 20 cubes paneer / cottage cheese
* 2 tbsp cream
* ½ tsp garam masala
## Instructions
1. Firstly, take 1 bunch methi leaves in a large bowl.
2. Add 1 tsp salt and soak for 15 minutes.
3. Squeeze off the water, this helps to remove bitterness from methi.
4. Chop them finely making sure the methi is clean. Keep aside.
5. In a kaai, heat 2 tbsp ghee and saute chopped methi.
6. Once the methi turns aromatic, keep it aside.
7. Add 2 tbsp oil, pinch hing, 1 tsp cumin, 1 inch cinnamon, 1 black cardamom and 4 cloves. Saute on low flame until the spices turn aromatic.
8. Add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
9. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder. Saute until the spices turn aromatic.
10. Now add 1 cup tomato puree, 1 tsp salt and cook well.
11. Cook until the oil separates from the sides.
12. Add 2 cup hot water and adjust the consistency.
13. Further add 20 cubes paneer, 2 tbsp cream and mix gently.
14. Cover and simmer for 5 minutes or until the flavors are well absorbed.
15. Now add ½ tsp garam masala and mix well.
16. Finally, enjoy Methi Malai Paneer Recipe with roti and rice.
## Step-by-step
Firstly, take 1 bunch methi leaves in a large bowl.
Add 1 tsp salt and soak for 15 minutes.
Squeeze off the water, this helps to remove bitterness from methi.
Chop them finely making sure the methi is clean. Keep aside.
In a kadai, heat 2 tbsp ghee and saute chopped methi.
Once the methi turns aromatic, keep it aside.
Add 2 tbsp oil, pinch hing, 1 tsp cumin, 1 inch cinnamon, 1 black cardamom and 4 cloves. Saute on low flame until the spices turn aromatic.
Add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder. Saute until the spices turn aromatic.
Now add 1 cup tomato puree, 1 tsp salt and cook well.
Cook until the oil separates from the sides.
Also, add saute methi and cook well.
Add 2 cup hot water and adjust the consistency.
Further add 20 cubes paneer, 2 tbsp cream and mix gently.
Cover and simmer for 5 minutes or until the flavors are well absorbed.
Now add ½ tsp garam masala and mix well.
Finally, enjoy **Methi Malai Paneer Recipe** with roti and rice.
## Video
## Notes
* Firstly, make sure to pluck only the leaves, as the stems are hard and won’t taste good.
* Also, add cream to make the gravy creamy. Do not compromise on it.
* Additionally, you can cut the paneer into shape of your choice.
* Finally, **Methi Malai Paneer Recipe** tastes great when made creamy and less spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/methi-malai-paneer-recipe-paneer-methi/](https://hebbarskitchen.com/methi-malai-paneer-recipe-paneer-methi/)
