Lighter Methi Malai Paneer
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Methi malai paneer should taste gently bitter-sweet, not cloying. We sauté fresh methi until aromatic, build a cashew-onion base, and finish with a measured spoon of cream or malai.
Ingredients
How to Make It
Sauté cumin; cook onion, ginger-garlic, chilli and cashews until soft. Blend with tomato if using.
In the same pan, sauté chopped methi until wilted and less raw.
Add paste; cook briefly. Add water/milk to gravy consistency.
Add paneer, cream, salt and a tiny sugar pinch. Simmer 3 minutes.
Nutrition per serving
* Approximate values per serving
Health Benefits
Fenugreek is a classic diabetic-friendly herb. Keeping cream measured and relying on cashew-onion body makes this richer-tasting than it is heavy.
Pro Tips
- →Wash methi well — grit is common.
- →Don’t overcook cream.
- →If methi is very bitter, blanch briefly and squeeze.
Variations
- 1Use kasuri methi (2 tbsp) when fresh isn’t available.
- 2Swap paneer for tofu.
Frequently Asked Questions
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