Fenugreek-Scented Cheese with Cream

Methi Malai Paneer

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Once you have fried paneer cubes on hand in your refrigerator or freezer, this curry is a cinch to make. (Extra-firm tofu, fried golden brown, provides the same crispy exterior and soft, protein-rich interior.) The crunchy almonds offer textural contrast to the cheese, while the tomato paste leaves a tart aftertaste.


  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 tablespoo


  1. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are aromatic, 5 to 10 seconds. Stir in the almonds and stir-fry until they are golden brown, 1 to 2 minutes.
  2. Add the fenugreek leaves and the cream. Stir the tomato paste into the creamy green curry, adding an intense red to the col