Methi Malai Paneer White Gravy
Creamy methi malai paneer white gravy with balanced fenugreek flavor and soft paneer, perfect for a cozy Indian dinner.
Equipment
- Heavy-bottomed pan
- Blender
Ingredients
For the curry base
- 2 tbsp ghee or neutral oil
- 1 medium onion finely chopped
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- 1 green chili chopped
- 10 cashews
For the creamy gravy
- 2 cups paneer cubes
- 1 cup fresh methi leaves chopped
- 1 tsp kasuri methi crushed
- 3/4 cup milk
- 1/4 cup fresh cream
- 1/2 tsp sugar adjust if you like it sweeter
- 3/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp garam masala
Instructions
Build the base
- Heat ghee in a pan on low-medium heat.
- Add onion and cook until soft without deep browning.
- Add ginger, garlic, green chili, and cashews. Cook until fragrant.
Blend and simmer
- Cool the mixture slightly, then blend with a splash of milk or water into a smooth paste.
- Return to the pan on low heat and add salt plus a small pinch of sugar.
Add methi
- Stir in fresh methi and cook briefly until wilted.
- Add crushed kasuri methi and mix.
Finish with dairy and paneer
- Add milk first and keep the heat low.
- Add cream while stirring continuously.
- Add paneer cubes and simmer gently for 3 to 5 minutes.
- Finish with black pepper and garam masala.
Notes
Keep the heat low after adding dairy to avoid curdling.
If the curry tastes slightly bitter, add a little more cream and a pinch of sugar.
Soak firm paneer in warm water for 10 minutes before adding for a softer texture.
Store in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!