Methi Paneer Recipe

A healthier, lighter yet flavorful version of Methi Paneer Recipe. A quick and easy dish made with fresh fenugreek leaves and paneer (Indian cottage cheese). Vegans can use tofu cubes as a substitute. Methi Paneer Recipe

Need a healthy dish for your dinner tonight? Add in Methi Paneer Recipe! A simple dish made with readily available ingredients. This dish reminds me that a healthy and nutritious food doesn’t need fancy ingredients, sometimes the most basic ingredients make the most comforting meals.

Paneer also referred to as Indian cottage cheese is a good substitute for meat and an excellent source of protein for vegetarians. Everyone loves paneer and it’s a must-have once a week staple Indian food. 

Leave aside adults, even kids love paneer. Paneer recipes are always a hit among kids and they can eat paneer in any form. Doesn’t matter if it’s cooked with their least favorite vegetable (peas or spinach), as long as there’s paneer in the gravy, they will gobble it all up. Image result for drool emoticon wordpress Image result for drool emoticon wordpressHow to make Methi Paneer Recipe with step by step picturesNow, onto the recipe!

Let’s begin by preparing a basic gravy for this recipe. Saute all the ingredients listed under GRAVY and flavor with spices. Spices can be adjusted to suit individual tastes. Later, chunks of paneer are added to this creamy fenugreek based gravy and the end result is a very yummy, rustic and flavorful paneer dish.

Methi (fenugreek leaves) is quite popular in India during winter months. Methi leaves are nutrient-rich and very healthy. Few people dislike methi leaves because of its slight bitter taste. But if cooked with peas/potatoes or paneer, it makes the dish extremely flavorful.

If fresh methi leaves are difficult to find then dried fenugreek leaves can be used. Dried fenugreek leaves or kasoori methi is used to flavor many Indian dishes like – butter chicken, tandoori chicken, paneer tikka masala. Dried methi leaves adds a whole new taste and aroma to any dish.Methi Paneer RecipeIf you are looking for a homemade paneer recipe, then click here. Paneer is made by curdling fresh milk in lemon juice or vinegar. This homemade paneer is used to make innumerable number of delicious recipes starting from paneer parathas, paneer burfi, paneer croquettes, paneer cutlets, just to name a few. 😉  Click here for a long list of paneer dishes that I have on the blog.

This recipe can be made vegan too. VEGAN OPTION

  • Substitute paneer with tofu
  • Use cashew paste instead of curd. Cashew paste will make a really creamy and rich gravy.

Pair this yummy and d-licious Methi Paneer with your favorite dal for a complete meal tonight. Tastes great with any Indian bread or steamed rice.

Methi Paneer Recipe

If you happen to make this dish, do share a yum picture or leave a comment below. Would love to hear from you. 🙂

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Methi Paneer Recipe
Votes: 2
Rating: 5
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Rate this recipe!
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Methi Paneer Recipe - A quick and easy dish made with fresh fenugreek leaves and Indian cottage cheese. Vegans can use tofu cubes as a substitute. Healthy and Nutritious!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
25 MINUTES
Methi Paneer Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Methi Paneer Recipe - A quick and easy dish made with fresh fenugreek leaves and Indian cottage cheese. Vegans can use tofu cubes as a substitute. Healthy and Nutritious!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time
25 MINUTES
INGREDIENTS
FOR THE GRAVY
  • 2-3 pieces of Moti Eliachi (Black cardamom)
  • 2-3 pieces of Bay leaves (Tej patta)
  • 2-3 pieces of Cloves (Laung)
  • 1 teaspoon Cumin seeds
  • 1 medium Onion, pureed
  • 1.5 teaspoon Ginger paste
  • 1.5 teaspoon Garlic paste
  • 1 small Tomato, chopped
  • 3/4 cup Tomato puree or freshly grated tomatoes
  • 3-4 tablespoon Beaten Curd (yogurt) (cashew paste for vegans)
  • 1 teaspoon Haldi (Turmeric powder)
  • 1 teaspoon Red chili powder or degi mirch
  • 1.5 teaspoon Coriander powder (sukha dhaniya)
  • 1.5 teaspoon Garam Masala Powder
OTHER INGREDIENTS
  • 1 medium bunch of Fresh Methi leaves
  • 1/3 cup Dried Methi leaves (if no fresh leaves available use 1 cup of dried leaves)
  • 250 grams Paneer or Tofu (vegan)
  • 2-3 tablespoon Chopped cilantro leaves - to garnish
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
METHOD
  1. Assemble ingredients.
  2. Wash and pat dry fenugreek leaves. Separate leaves from the stems and chop them up. Set it aside.
  3. Thinly slice paneer. Set it aside. For vegan option use tofu.
  4. Heat oil in a pan. Add whole spices and as they start to crackle add in ginger-garlic paste. Saute for a minute.
  5. Add onion paste.
  6. Cook until onions are light brown in color.
  7. Meanwhile combine curd and tomato puree in a bowl. For vegan option, substitute curd for cashew paste.
  8. Add in all the spices.
  9. Mix until well blended.
  10. Add this tomato-curd-spice paste and chopped tomatoes to the cooked onion.
  11. Saute for 3-4 minutes on a medium low flame or until oil separates the masala.
  12. Add in fresh methi leaves and dried methi leaves.
  13. Give it a good mix and saute for couple of minutes.
  14. Add water to the cooked methi mix and bring it to a boil. Allow it to boil for 2-3 minutes on a medium flame.
  15. Meanwhile, heat and grease a griddle. Add paneer pieces to the hot griddle.
  16. Cook until light brown on both sides. Set it aside.
  17. Cut paneer lengthwise or diagonally. Add paneer pieces to the boiling gravy.
  18. Mix in gently. Adjust seasonings and take it off the flame.
  19. Cover the pan and allow paneer to soak in all the flavors.
  20. Methi Paneer recipe tastes great with any Indian bread or steamed rice.
  21. Garnish with chopped cilantro leaves and pair it with your favorite dal for a complete meal tonight.
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4 Responses

  1. Ami says:

    How much water should we add?

    • Ruchi says:

      Ami, to begin with add 3/4 cup of water. Adjust the consistency of the gravy as per your taste.
      Like it thick, then 3/4 cup is good but if you like a thin gravy then add more water.

  2. Khushboo says:

    Wow, this looks scrumptious. I totally want to dive in right away!

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