Jain Methi Malai Paneer (No Onion No Garlic)
Creamy white gravy paneer curry made without onion or garlic. A cashew and musk melon seed paste gives the sauce its silky body, while fresh fenugreek leaves, whole spices, and khoya round it into a rich, festival-ready Jain dish.
Equipment
- Blender
- Heavy-bottomed pan or kadhai
Ingredients
For the cashew-melon seed paste
- 18–20 cashewnuts
- 2 tbsp musk melon seeds magaz; soaked 15 minutes and drained
- splash of milk for blending
For tempering
- 2 tbsp ghee
- 1 tbsp oil
- 1 bay leaf
- 2 small cinnamon pieces
- 2 cardamom pods
- 1/2 tsp cumin seeds
- 2 green chillies finely chopped
For the gravy
- 3 cups milk
- 2 cups fresh fenugreek leaves methi; chopped
- 1/2 tsp dry fenugreek leaves kasuri methi
- 1 tsp salt or to taste
- 1 tsp sugar
- 1 tsp black pepper powder
- 1/3 cup khoya mawa; optional
To finish
- 50 g paneer cubed
- 1 cup green peas boiled
- 1/4 cup fresh cream malai
- 1 tsp butter
Garnish
- chopped fresh coriander leaves
Instructions
Make the paste
- Soak musk melon seeds in water for 10–15 minutes, then drain.
- Blend the drained melon seeds and cashewnuts with a splash of milk until completely smooth, at least 2 minutes. The paste should be cream-colored and silky. Set aside.
Temper the spices
- Heat ghee and oil together in a heavy-bottomed pan on medium-low heat.
- Add bay leaf, cinnamon, and cardamom. Let them sizzle for 20 seconds.
- Add cumin seeds and let them splutter for 10 seconds.
- Add chopped green chillies and cook for 30 seconds.
Build the gravy
- Add the cashew-melon seed paste. Cook on low heat for 3–4 minutes, stirring continuously, until the paste turns a shade deeper and smells nutty.
- Pour in the milk gradually, stirring as you go. Keep heat on low throughout.
- Add fresh methi leaves, salt, sugar, and black pepper powder. Stir to combine.
- Simmer on low for 5–6 minutes until the methi leaves wilt and soften.
- If using khoya, crumble it in and stir until fully dissolved into the gravy.
Finish and serve
- Add paneer cubes and boiled green peas. Simmer gently for 3–4 minutes.
- Pour in the fresh cream and stir through on low heat. Do not let it boil.
- Crush the kasuri methi between your palms and stir it in.
- Finish with butter and garnish generously with chopped coriander.
- Serve hot with roti, phulka, puri, or jeera rice.
Notes
Keep heat on low from the moment you add milk and cream. High heat causes curdling.
If the gravy tastes bitter, add a pinch more sugar and an extra tablespoon of cream. Simmer on low until the bitterness mellows.
Blend the cashew-melon seed paste for at least 2 full minutes. A coarse paste makes the gravy feel heavy instead of silky.
If khoya is refrigerator-cold, grate or crumble it before adding so it melts evenly.
The gravy base (without paneer and peas) keeps in the fridge for up to 2 days. Add fresh paneer and peas when reheating.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!