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). Pair it with your favorite side – rice or bread for a wholesome meal tonight!
Need a healthy dish for your dinner tonight – try Methi Paneer. It’s a simple dish that is hearty, comforting and delicious.Β This dish reminds me that a nutritious meal doesn’t need fancy steps, sometimes the most basic ingredients make the most comfortingΒ meals.
This recipe is created with fresh Methi/fenugreek leaves, paneer and delicately flavored with aromatic spices. The methi/fenugreek leaves add a meltingly soft texture and blend perfectly with paneer (Indian cottage cheese).
My family adores leafy greens.Β There is something about leafy greens that feels so rich and filling. But my kids at times refuse to eat their greens. So to make them eat greens, I cook it with their favorite ingredient- Paneer.
Everyone loves paneer!Β Leave aside the kids, even the adults love paneer. Paneer recipes are always a hit with kids, and they can eat paneer in any form with any vegetable.Β
So paneer mixed with methi leaves is a win-win for me. π
A word about Methi leaves?
Methi also referred to asΒ fenugreek leaves, is quite popular in India during the winter months. TheΒ word fenugreek originated from the Latin language andΒ refers to as βGreek hayβ.
Traditionally, methi leaves are used to help treat –
- indigestion and flatulence,
- inflammation
- help the lactating mothers in milk production and
- is helpful for diabetic patients.
Besides, that fenugreek leaves/methi leaves are nutrient-rich and very healthy. Few people dislike methi leaves because of its slightly bitter taste. But if cookedΒ with vegetables like peas/potatoes or paneer, it makes the dish incredibly flavorful.
How to makeΒ Methi Paneer Recipe?
This is a pretty straightforward recipe that comes together in 30 minutes and is made with readily available ingredients.
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. Add methi leaves and cook until tender. Add water and bring it to a boil.Β Later,Β add chunks of grilled paneer to this creamy fenugreek based gravy and take it off the flame.
Adjust seasonings and a very yummy, rustic and flavorfulΒ paneer dish is ready to be devoured.Β
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.
Variations!
This recipe combines two healthy ingredients – fenugreek and paneer into one. But if you can’t find these ingredients in your area then you can use substitutes that are mentioned below.Β
- If fresh methi leaves are difficult to find then dried fenugreek leaves can be used. Dried fenugreek leaves or kasoori methi isΒ used to flavor many Indian dishes like – butter chicken, tandoori chicken, paneer tikka masala. Dried methi leaves add a whole new taste and aroma to any dish.
- Frozen methi leaves can be used too.
- Tofu is a great substitute for paneer.
- Other veggies that make a great pair with methi/fenugreek are – peas and potatoes.
- Vegan option –Β Use cashew paste instead of curd. Cashew paste will create a creamy and rich gravy.
- Can’t find methi, no worries use spinach instead.Β
In India, it is pretty common to combine potatoes and paneer with almost any green and it tastes equally great. As long asΒ thereβs paneer or potatoes in the dish, kids will gobble it all up.Β Β
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.Β π
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Methi Paneer Recipe
Ingredients
FOR THE GRAVY
- 2 pieces of Moti Eliachi (Black cardamom)
- 2 pieces of Bay leaves (Tej patta)
- 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
- 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)
- 3 tablespoon Chopped cilantro leaves - to garnish
Instructions
- Assemble ingredients.
- Wash and pat dry fenugreek leaves. Separate leaves from the stems and chop them up. Set it aside.
- Thinly slice paneer. Set it aside. For vegan option use tofu.
- Heat oil in a pan. Add whole spices and as they start to crackle add in ginger-garlic paste. Saute for a minute.
- Add onion paste.
- Cook until onions are light brown in color.
- Meanwhile combine curd and tomato puree in a bowl. For vegan option, substitute curd for cashew paste.
- Add in all the spices.
- Mix until well blended.
- Add this tomato-curd-spice paste and chopped tomatoes to the cooked onion.
- Saute for 3-4 minutes on a medium low flame or until oil separates the masala.
- Add in fresh methi leaves and dried methi leaves.
- Give it a good mix and saute for couple of minutes.
- 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.
- Meanwhile, heat and grease a griddle. Add paneer pieces to the hot griddle.
- Cook until light brown on both sides. Set it aside.
- Cut paneer lengthwise or diagonally. Add paneer pieces to the boiling gravy.
- Mix in gently. Adjust seasonings and take it off the flame.
- Cover the pan and allow paneer to soak in all the flavors.
- Methi Paneer recipe tastes great with any Indian bread or steamed rice.
- Garnish with chopped cilantro leaves and pair it with your favorite dal for a complete meal tonight.
Recipe Notes
- paneer parathas,
- paneer burfi,
- paneer croquettes,
- paneer cutlets, just to name a few. π Β
- Click here for a long list of paneer dishes that I have on the blog.
Dj says
Donβt know what went wrong mine was a disaster.. tasted a bit sour maybe too much tomato n didnβt look so smooth π
Ruchi says
Dj, this recipe has been tried by many with no complaints. So, I am wondering what could have gone wrong: did you use canned tomatoes or fresh?
Also, you mentioned it didn’t look so smooth, so was the gravy thick and chunky? That’s what you mean?
Bibi Fathima says
Hi…Ruchi
Tired your Recipe , it came out very tasty
Thank you for sharing..
Ruchi says
Pleasure is all mine, Bibi Fathima. π
Deepti says
Hi Ruchi,
I have a question , if you are using fresh tomato puree , do you puree a cooked tomato or a raw one?
Thanks!
Deepti
Ruchi says
You puree a raw tomato. π
Ramya says
Thank you for giving us such an yummy recipe !!!!!!!!!everyone loved it π
Ruchi says
Glad you liked the recipe. π
Thanks for sharing your feedback!
Ruchi says
Loved it.. The curry was so yumm..everybody at home ate 2 chapatis extra
Ruchi says
That’s awesome.
Thanks for sharing your feedback with me. π
Anurag tripathi says
Nice very nice my sister like your blog. keep working.
I am from Byetnet.
Ruchi says
Thank you!
Sheela says
The methi paneer recipe is superb.thank you
Ruchi says
Thank you!
Sheela says
Your method paneer recipe is superb
Ruchi says
Thank you!
Minal says
Tried it. Yummy π
Ruchi says
Thanks Minal for sharing your experience with me.
Glad you liked the recipe. π
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.
Khushboo says
Wow, this looks scrumptious. I totally want to dive in right away!
Ruchi says
Thanks Khushboo. π