Creamy Fenugreek Cheese Curry — Methi Malai Paneer
A creamy North Indian curry of paneer in a fragrant fenugreek-and-cashew gravy, balanced by fresh cream and a touch of green chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch fresh fenugreek 60 seconds, drain, squeeze dry. Soak cashews 15 minutes in hot water, drain, blend with 6 tbsp water to smooth paste. Chop onion, measure ginger and garlic pastes, slit green chillies, lightly crush cardamom pods, chop fresh coriander, cut paneer into 1-inch cubes.
Bloom
Heat ghee and oil in a saucepan over medium heat. Add cardamom pods, sizzle 20 seconds until fragrant. Add chopped onion, cook 5–6 minutes stirring, until soft and pale gold—do not brown deeply.
Build 1
Add ginger paste, garlic paste, and slit green chillies. Cook 1 minute on medium until raw smell fades. Add cashew paste and 100ml water, cook 2 minutes on low stirring, until thickened and creamy.
Build 2
Add fenugreek leaves, white pepper, ground coriander, and salt. Stir and cook 2 minutes on low. Pour in milk, bring to gentle simmer on low without boiling. Add paneer cubes, toss gently 2 minutes on low to coat without breaking.
Finish
Add cream, sugar, and garam masala. Stir gently and warm through 1 minute on low until gravy is glossy and coats the paneer. Rest 1 minute off the heat.
Plate
Transfer to a serving bowl, garnish with fresh coriander, and serve with naan, paratha, or basmati rice alongside mango pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.