Methi Paneer Recipe


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 (yoghurt) combine to make the savoury, hearty stew known as methi paneer. Fresh fenugreek leaves give the curry a note of bitterness that harmonises with the mildly sour and savoury flavours 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 really thick and creamy Indian vegetarian gravy that would go well with any Indian bread, such as Roti, Paratha, Naan, etc.

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, yoghurt, 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 flavours 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 yoghurt. The likelihood of the yoghurt 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 yoghurt, 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.


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

Methi paneer

Also read: How To Make Paneer

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