Methi Paneer : A fusion of Indian Delight


Methi Paneer, as the name suggests, is a dish made with paneer and fenugreek leaves. Fenugreek leaves are known in Hindi as methi, and Indian cottage cheese, or paneer, is a stiff, fresh cheese that does not melt.

Fresh fenugreek leaves, tender paneer cubes, and a tangy, spicy gravy composed of tomatoes, onions, and curd (yogurt) combine to make the savory, hearty stew known as methi paneer. Fresh fenugreek leaves give the curry a note of bitterness that harmonizes with the mildly sour and savory flavors of the other ingredients.

While fenugreek leaves are accessible all year long, the winter months are when they are most plentiful. They are abundant in antioxidants, iron, and folate and serve as a delicious reservoir for these nutrients.

A thick and creamy Indian vegetarian gravy that would go well with any Indian bread, such as Roti, Paratha, Naan, etc.

Methi Paneer

Ingredients for methi Paneer 

  • 300 grams Paneer cubed (Paneer)
  • 1/4 Cup Methi Leaves – can use dry Kasuri methi or fresh methi leaves
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1-inch cinnamon
  • 1  bay leaf
  • 1/2 Cup Plain Yogurt
  • 1 tsp Ginger finely chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/3 cup chopped onions
  •  2 green chilies
  • 2 Tomatoes
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 3/4 cup Tomato puree or freshly grated tomatoes
  • 2 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 1 tbsp Dry Kasoori Meth
  • 1 tsp Cumin Seeds
  • Salt to taste,

Instruction of methi paneer

  1. Methi leaves should be separated from their stems and placed in a basin. Throw away the stem. Place the leaves in a large basin. Put salt and water in it (the salt helps to remove any impurities). To remove any leftover dirt or other contaminants, gently stir the leaves.
  2. Give the leaves three to four minutes in this saltwater to soak. This will aid in the dirt in the bottom of the bowl being settled. Now, gently remove every single leaf of the soaked methi from the top and place it in a brand-new, clean basin. Throw away the mud-colored water that the leaves were drenched in.
  3. Now thoroughly wash the greens three to four times under running tap water until the water is clean. To drain the excess water, place the dry methi leaves on a kitchen towel. Chop the methi leaves finely with a sharp knife. Place aside.
  4. Slice the paneer thinly into rectangles. If using one from the shop, soften it by soaking it in water for a while, then cut it into slices.
  5. A griddle is heated and greased. Once the skillet is heated, place the paneer pieces on it and cook until both sides are lightly browned.
  6. Remove the cooked food from the heat and set it aside. When the paneer is hot, avoid cutting it into triangles since it can crumble.
  7. In a bowl, mix tomato puree, yogurt, and sliced tomatoes.
  8. Add all the spices and mix.
  9. Blend thoroughly after mixing. Leave it alone.
  10. In a heavy-bottomed pan, now heat the oil. When the whole spices begin to sizzle, add the ginger-garlic paste. For one minute, sauté.
  11. Include onion paste.
  12. Onions should be cooked until they are a light brown hue.
  13. Add the tomato mixture and stir.
  14. Cook over a medium-low temperature for 3–4 minutes, or until the masala oil separates.
    Include both fresh and dried methi leaves.
  15. Mix everything well, then cook it for an extra 2 minutes on low heat.
  16. The cooked methi mixture will boil when water is added. On a medium temperature, allow it to boil for 2 to 3 minutes.
  17. Paneer should be cut into triangles and added to the gravy that is cooking.
  18. Gently stir the pieces into the methi gravy. Once the seasonings are right, remove the food from the flame.
  19. Allow the paneer to absorb all the flavors by covering the pan.
  20. For a complete meal tonight, garnish with chopped cilantro leaves and serve with your preferred dal.


  • Please make the recipe with fresh yogurt. The likelihood of the yogurt splitting in the gravy increases if it is not fresh or sour. The gravy will also start to taste awful. To prevent splitting, the curd should be produced from whole milk. Please refrain from adding yogurt, low-fat curd, or toned milk curd.
  • Use tomatoes that aren’t overly tart. Ghee or butter can be used in place of oil. You can substitute tofu for the paneer.
  • Depending on your desire, you can alter the proportions of the red chilli powder and green chilies.

Tips for Perfect Methi Paneer

  • For a creamier texture, consider adding a splash of heavy cream or yogurt to the dish.
  • Adjust the amount of fenugreek leaves according to your taste preferences; some may prefer a more pronounced bitterness, while others may prefer a milder flavor.
  • Experiment with different varieties of paneer, such as smoked or spiced, to add depth to the dish.


Q1: Can I use dried fenugreek leaves instead of fresh ones?

A: While fresh fenugreek leaves are preferred for their vibrant flavor, you can use dried fenugreek leaves (also known as Kasuri methi) as a substitute. Just remember to use them sparingly, as they have a more concentrated flavor compared to fresh leaves.

Q2: Is paneer easy to make at home?

A: Yes, paneer is relatively easy to make at home. To make paneer, simply bring milk to a boil, then add a souring agent like lemon juice or vinegar to curdle the milk. Once the curds separate from the whey, strain them through a cheesecloth and press to remove excess moisture. The resulting paneer can be cut into cubes and used in various dishes, including Methi Paneer.

Q3: Can I make Methi Paneer ahead of time?

A: Yes, Methi Paneer can be made ahead of time and reheated before serving. However, it’s best to add the paneer to the sauce just before serving to prevent it from becoming too soft or mushy.

Q4: What are some serving suggestions for Methi Paneer?

A: Methi Paneer pairs well with Indian breads such as roti, naan, or paratha. It can also be served with steamed rice or pulao for a complete and satisfying meal. Additionally, you can garnish Methi Paneer with fresh coriander leaves or a dollop of yogurt for added flavor.

Q5: Can I customize the spice level of Methi Paneer?

A7: Yes, you can adjust the spice level of Methi Paneer according to your taste preferences. If you prefer a milder dish, reduce the amount of chili powder or omit it altogether. Conversely, if you like it spicier, you can increase the amount of chili powder or add fresh green chilies to the sauce.

Q6: Is Methi Paneer suitable for vegetarians?

A: Yes, Methi Paneer is a vegetarian dish made with paneer (cheese) and fenugreek leaves, making it an excellent option for vegetarians looking for a flavorful and nutritious meal.

Q7: Can I freeze Methi Paneer?

A: While Methi Paneer can be refrigerated for a few days, it is not recommended to freeze it, as the texture of the paneer may change upon thawing. It’s best to enjoy Methi Paneer fresh for the best taste and texture.


In conclusion, Methi Paneer is a culinary masterpiece that celebrates the vibrant flavors and aromatic spices of Indian cuisine. With its rich blend of fenugreek leaves, paneer, and spices, this dish is sure to delight even the most discerning palate. Whether enjoyed as a hearty main course or a flavorful side dish, Methi Paneer is a true delight for food lovers everywhere.


Calories 397kcal
Fat 34g
Carbohydrates 11g
Protein 12g
Vitamin A
Vitamin C
Calcium 429mg

Methi paneer

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