Methi Dill Malai Paneer

Refreshing flavor of dill leaves along with the mild bitterness from fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy! Don’t you love when a meal comes together in 30 minutes? Well, this Methi Dill Malai Paneer is not only easy to make, it’s also packed with nutrition and tastes delicious. Paired with Instant Naan, this Methi Malai Paneer could be your treat, even on a busy day.

Fresh fenugreek leaves is a winter delight, and it is used in several different ways in Indian cuisine. If you love Indian bread, try Aalu Methi Kulcha and Sabudana Vada with fresh methi is also very delicious. And on cozy rainy days, Methi Massor Dal is so comforting!

Mix of fresh fenugreek leaves with fresh dill leaves

A combination of fresh dill leaves with fresh fenugreek leaves is extremely refreshing! You can make it with potatoes or cauliflowers as a vegetarian option, but with chicken or mutton it is equally delicious!

Ingredients you need for Methi Dill Malai Paneer

• Fresh greens - Methi (fresh fenugreek leaves) and Dill (fresh dill leaves) are finely chopped to prepare the dish. You can boil and blend the greens too, or just finely chop.
• Paneer - Use good quality fresh paneer in the dish. You can either make it at home or use store bought. Here is my recipe for homemade paneer.
• Spices - Cumin seeds, fennel seeds and green cardamoms are used in the beginning and then a spice paste is made with cumin powder, fennel powder, coriander powder and chili powder with little water.
• Onion, Garlic and Ginger - Like most Indian curries, ginger garlic paste and onions are used. But you can definitely skip the onion and garlic. If you skip garlic, make sure you add little asafoetida while preparing the curry.
• Heavy Cream - Heavy cream is Malai in hindi and is one of the key ingredient for this dish. It is added right at the end for the perfect creamy texture of the curry.

Steps to prepare

1 - I used 1 bunch of each fenugreek leaves and fresh dill leaves. The fenugreek bunch was very tender, and so I didn't bother to just pick the leaves. I used the stems too. If the stems are not tender, then you can discard and use just the leaves.

2- You can choose to lightly blanch the leaves and then blend into purée, or just finely chop the greens.

3 - In a heavy bottom skillet, heat enough oil and then add the whole spices (cumin, fennel and green cardamoms). Let it sizzle for a few seconds and then add the finely chopped ginger, garlic and green chili. Stir it around and cook for a couple of minutes to release the aroma.

4- Add chopped onion, season with salt, and sauté until it's softened.

5 - In a bowl, add the spice powder and mix it with water. This step allows the spices to mix properly without getting burnt.

6- Cook the spices for 5 minutes, or until the texture looks smooth like jam.

7- Add both the greens and stir it around.

8- At this stage, keep stirring, so the greens don't get burnt. Sprinkle a little water if needed.

9- Add the paneer cubes and mix it around. Add a bit more salt and little sugar.

10- Finally, pour heavy cream and stir to mix everything.

11- At this stage, taste for salt and spice. Add more if needed. Serve Methi Malai Paneer warm!

Alternative options for the Methi Dill Malai Paneer!

• You could keep the dish stir-fried instead of a curry, with just the paneer and chopped greens.
• If you wish to avoid heavy cream, you can also use coconut milk. However, the taste will not be the same.

I have always cooked with methi (fenugreek) and dill leaves separately in stir-fries, curries and fritters. But mixing them together is something that I learned from my mother-in-law several years back. She always mixes these two greens to make a variety of dishes.

I am not sure if this combination is used commonly, but if you haven’t tried it before, give it a go. The flavor blends really well.

Try these paneer recipes:

Paneer Bhurji

Khoya Matar Paneer

Paneer Paratha

Paneer Butter Masala 

Methi Malai Paneer

Kankana Saxena

Refreshing flavor of dill leaves along with the mild bitterness from fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy! Don’t you love when a meal comes together in 30 minutes? Well, this Methi Malai Paneer is not only easy to make, it’s also packed with nutrition and tastes delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Curries and Stew

Cuisine Bengali

Servings 4 adult

Calories 233 kcal

Ingredients

 

1x2x3x

• 1 bunch Fresh dill leaves (roughly 4 oz)
• 1 bunch Fresh fenugreek leaves (roughly 4 oz)
• 1 medium Onion (roughly 6 oz)
• 3 garlic cloves
• 1 inch ginger
• 2 Fresh green chili
• 6.35 oz paneer
• 1 tablespoon oil
• ¼ cup heavy cream
• 1½ teaspoon salt

spices used

• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 4 green cardamoms
• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon chili powder
• 1 teaspoon Fennel powder

Instructions

 

• Take the fenugreek leaves and discard just the hard stems near the roots (the stems themselves add flavor to the dish and I generally don’t completely discard them). Do the same for the dill leaves. Clean the leaves and finely chop both of them.
• Finely chop the onion. Pound or grate the garlic and ginger along with green chili. Slice the paneer blocks in bite size cubes.
• Place a heavy bottom skillet or pan at medium heat. Pour the oil and once the oil heats up, add the whole spices (fennel, cumin, cardamom). Add the garlic, ginger and chili paste. Toss it around for 1 minute.
• Scatter the onion, season with salt and stir around. Cook for 2 minutes, or until the onion has softened.
• In a bowl add the ground spices (cumin powder, coriander powder, fennel powder and chili powder) along with water to make a spice paste. Stir around and cook for 3 minutes, or until the raw flavor is gone, and the texture looks like soft jam.
• Add the chopped greens, mix it around and cook for 3 minutes. The leaves should have softened.
• Scatter the paneer cubes, add ½ teaspoon of salt and pour the heavy cream. Mix it around and cook uncovered for 3 minutes.
• Serve warm with Instant Naan or your choice of bread.

Video

Nutrition

Serving: 1Serves 4Calories: 233kcalCarbohydrates: 5gProtein: 8gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 895mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 2mgCalcium: 264mgIron: 1mg

Keyword 30 minutes meal, fresh greens curry, methi malai paneer, North Indian vegetarian dish, paneer recipe, winter meal