Malai Methi Paneer

A simple paneer gravy recope Methi malai paneer is loved in most indian homes. Serve with Roti.

Course brunch, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Author Avin Kohli


  • 1 Large Red onion
  • 4-5 cloves garlic or use paste
  • 1 inch ginger or use paste
  • 3 large tomatoes
  • 200 gm Paneer/cottage cheese
  • 2-3 tbsp dry fenugreek or kasturi methi
  • 1/2 cup or more fresh cream malai
  • salt as per taste
  • Red chilli powder as per taste
  • Tumeric powder as required
  • 1 tsp jeera powder cumin powder
  • 2 tsp coriander powder sukkha dhaniya powder
  • 1 tsp garam masala


  1. In a mixer grinder blend onion, ginger, garlic and tomatoes into a fine paste.

  2. Now in a pressure cokker heat 4-5 tbsp oil cook the masala untill its cooked and the oil leaves the sides. If in between it sticks to the bottom add some water.

  3. Add all the spices and salt at once. Cook for another 30 sec for them to cook properly.

  4. Now add the paneer cubes. I like to leave them with the masala for a while to roast.

  5. Then add enough water that the paneer is covered and pressure cook 1 whistle and then on simmer for 5-7 min. Switch off the flame and let it realase the steam itself.

  6. After pressure is realeased add kasturi methi and fresh cream. If requied cook for another 2 mins and its done.

  7. serve with roti or rice.