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. This dish reminds me that a nutritious meal doesn’t need fancy steps, sometimes the most basic ingredients make the most comforting 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. 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! 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.
So paneer mixed with methi leaves is a win-win for me. 🙂
A word about Methi leaves?
Methi also referred to as fenugreek leaves, is quite popular in India during the winter months. The word fenugreek originated from the Latin language and refers to as ‘Greek hay’.
Traditionally, methi leaves are used to help treat –
- indigestion and flatulence,
- 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 cooked with vegetables like peas/potatoes or paneer, it makes the dish incredibly flavorful.
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. Later, 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 flavorful paneer dish is ready to be devoured.
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.
- 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 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 – Use cashew paste instead of curd. Cashew paste will create a creamy and rich gravy.
- Can’t find methi, no worries use spinach instead.
In India, it is pretty common to combine potatoes and paneer with almost any green and it tastes equally great. As long as there’s paneer or potatoes in the dish, kids will gobble it all up.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. 🙂
Are we friend's yet?
For new updates and recipes, follow @ruchiskitchen on -
Don’t forget to ⭐ rate the recipe and leave me a comment below.
Methi Paneer Recipe
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
- 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
- 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.
- 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.