Methi Malai Muttar Paneer Recipe

Prepare paneer

Cut paneer into 1-inch cubes. Optional: light fry the cubes in 1 tablespoon ghee over medium heat until edges are golden (about 3–4 minutes), then drain on paper towels. Set aside.

Prep peas and methi

If using frozen peas, blanch in boiling water for 2 minutes then drain. Roughly chop the washed fenugreek leaves (methi). Keep green chilies slit and ready.

Soak and blend cashews

Soak raw cashews in 1 cup of hot water for 20 minutes. Drain (reserve soaking water if you want to thin later). Blend soaked cashews with 100 ml milk until completely smooth and silky to form cashew cream.

Combine cream

Mix the cashew paste with 100 ml heavy cream. Keep this malai mixture ready; it will thicken when simmered with gravy.

Toast whole spices and sauté aromatics

Heat 3 tablespoons ghee or oil in a wide skillet or deep pan over medium heat. Add 1 teaspoon cumin seeds, 4 crushed green cardamom pods, and 1 bay leaf. Sauté 30 seconds until fragrant. Add the chopped onion, 4 chopped garlic cloves, and 1 tablespoon chopped ginger. Cook, stirring, until onions are soft and light golden (6–8 minutes).

Add tomato and green chili

Add the chopped tomato and slit green chilies. Cook until tomatoes break down and oil/ghee begins to separate from the mixture (5–7 minutes). If tomatoes are very dry, add 1–2 tablespoons water.

Spice the base

Stir in 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1 teaspoon kashmiri red chili powder. Cook 1 minute to bloom the spices.

Purée (optional for smoother gravy)

For a silky gravy, let the base cool slightly and blend it to a smooth purée using an immersion blender or countertop blender, then return to the pan. If you prefer textured gravy, skip blending.

Add peas and methi

Add the blanched peas and chopped fenugreek leaves to the pan. Stir well and cook 2–3 minutes until methi wilts.

Add cashew malai and simmer

Lower heat to medium-low and stir in the cashew-cream mixture. Add 150 ml milk if gravy appears too thick; adjust to reach a creamy, slightly flowing consistency. Simmer gently for 6–8 minutes, stirring occasionally so it doesn't stick. If the sauce thickens too much, thin with reserved cashew soaking water or an additional tablespoon of milk at a time.

Season and finish

Season with 1.5 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon garam masala. Add the fried/raw paneer cubes and gently fold to coat. Simmer 3–4 minutes more so paneer absorbs some flavor but remains soft.

Final aromatics

Sprinkle 1 teaspoon crushed kasuri methi and 1 teaspoon lemon juice. Stir in 1 tablespoon butter (optional) and chopped cilantro. Taste and adjust salt or lemon as needed. Remove bay leaf and slightly crush cardamom pods before serving for aroma.

Cook rice

Rinse 1.5 cups basmati rice until water runs clear. In a medium saucepan, heat 1 tablespoon ghee or oil over medium heat. Add 1 teaspoon cumin seeds and let them sputter for 20–30 seconds. Add the drained rice, 2.75 cups water, and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly and cook 12–14 minutes until water is absorbed and rice is tender. Let sit 5 minutes off the heat, then fluff with a fork.

Finish rice

Fluff rice and fold gently so cumin seeds are distributed. Keep covered until serving.

Spoon jeera rice onto plates, ladle generous portions of methi malai muttar paneer alongside, garnish with extra chopped cilantro and a light drizzle of cream if desired. Serve hot.