Fenugreek-scented cheese with cream (Methi malai paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 292) by Raghavan Iyer

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Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Punjabi. See the Punjabi masala recipe p.25.

  • PennyG on March 25, 2025

    This was delicious! Rich, even though I used half-and-half rather than cream. I liked the texture/taste the almonds gave this, though I’m not sure how authentic it is. I am freezing a portion and will add another note as to how it fared in the freezer. ETA: This froze beautifully! It was a bit dry upon thawing, but I added a bit of half-and-half when reheating and it was delicious. A definite keeper for advance meal-prepping. (6 months in the freezer)

  • jenburkholder on March 01, 2022

    This was fine, but the flavors and textures didn’t feel like they blended harmoniously - I wasn’t sure what the almonds were doing there besides adding an occasional crunchy piece. I subbed cashew cream for heavy cream and that worked fine, although it did scorch a bit. Not sure if that was the substitution or not. Probably won’t try again to find out.

  • hirsheys on June 22, 2018

    This was fine, but I found the almond flavor to overpower the methi taste. I prefer other recipes in this book.

  • amraub on October 21, 2012

    Delicious sauce. Very quick and easy. Served with rice, but would recommend serving with naan. Would make again.

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