Methi (Fenugreek) Malai (Cream) Paneer (Cheese)

This is a delicious, quick and exotic recipe made with freshly chopped Methi (fenugreek) leaves or dried Methi leaves called Kasuri Methi (available in Indian grocery stores)
Both the leaves and seeds are rich in Vitamins A, B, C, Iron and Phosphorus.
It helps to cool the system. Fenugreek is one of the most ancient spices
Fenugreek seeds and fresh Fenugreek leaves have great medicinal value.

A teaspoon of Fenugreek seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering from arthritis.


¼ cup of Kasuri Methi Or

(my preference is to use Kasuri Methi) OR
1 bunch of fresh methi leaves
10-15 small square pieces of Paneer**

For the gravy

2-3 Tbs Oil
1 Tsp Cumin Seeds
1 Medium Sized Onion (cut in quarters)
3 Tomatoes (cut in quarters)
100 gms Tomato Paste
1-2 Green Chillies
2 Cloves Garlic
1 Inch Piece Fresh Ginger (chopped)
1 Tsp Garamasala Powder
1 Tsp Red Chilli Powder
1 Pinch of Turmeric Powder
1-2 Tsp Salt
Few Freshly Chopped Coriander Leaves
4 Tbs Fresh Cream



Heat one tablespoon of oil in the pan
Add all the ingredients for the gravy except the fresh cream and fry it for 3-4 minutes until it is soft.
When it is cooled, add the fresh cream and grind it into a soft mixture.
In the same pan, add the remainder of the oil, saute the chopped methi leaves or the kasuri methi for a few minutes.
Fold in the ground masala mixture and fry for a few minutes
Add enough water to make it into a semi solid mixture (according to the texture for the gravy that you would prefer)

Add the paneer pieces to the gravy
Cook  it on a low flame for a couple of minutes.

Garnish it with chopped fresh coriander leaves

Note: Paneer** is readily available in Indian grocery stores in cubes or flat packs or can be made at home – see link to make paneer