Description
Methi Paneer is an Indian curry with Paneer (Indian cheese), fenugreek leaves (fresh), spices, onions, and tomatoes. This recipe is easy to make and does not have any cream, making it the most frequented recipe. It has a robust flavor with fresh green leaves (methi, fenugreek), paneer slices, tangy tomatoes, onions, and a slightly sour taste from the yogurt. No matter what you choose to add to this dish instead of yogurt, it balances out the plate and brings in the flavor of methi leaves. There are several ways to make this dish rich for special occasions by adding heavy cream and cashew paste, almond paste, or milk.
Ingredients
Fresh Methi Leaves- 2 cups or one bunch
Paneer- 1 1/2 cups
Onions- 1 1/2 cups
Salt- 3/4 tsp
Cumin Seeds- 1 tsp
Red Chil Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala Powder- 1/4 tsp
Ginger Garlic Paste- 1 Tbsp
Ghee- 1 Tbsp
Oil- 1 Tbsp + 2 tsp
Whole Spices- Bay leaves, cinnamon, cardamom, cloves (2 or 3 each)
Tomatoes- 2 cups
Yogurt- 3/4 cup
Water- 1/4 cup (more as needed)
Dried Fenugreek (Kasoori Methi )- 1 tsp
Instructions
- Prep the methi by separating the stems and leaves. Discard the stems. Wash the leaves two or three times and dry them on a paper towel.
- Take 1 Tbsp of ghee and 1 Tbsp of oil in a pan. When hot, add the whole spices (bay leaves, cloves, cardamom, and cloves).
- Add 1 1/2 cup of diced onions and saute for 2 minutes. Add 1 Tbsp of ginger garlic paste, 3/4 tsp of salt, 1 tsp cumin seeds, 1 tsp red chili powder, 1 tsp coriander powder, 1/4 tsp garam masala powder, and saute for a few seconds.
- Add 2 cups of tomato puree and mix well—cover and cook for 5 minutes. Remove the lid and add 3/4 cup of yogurt.
- Take 2 tsp of oil in a separate pan and add the prepared methi leaves (2 cups). Add 1 1/2 cups of Paneer. Add salt and chili powder to taste. Do not overcook at this step. Methi leaves shrink and turns darker in color, and Paneer turns brown around the edges. Transfer the methi and Paneer to the curry and mix it well.
- Add 1/4 cup of water to the curry and adjust the consistency—Cook for an additional 2 to 3 minutes. Add 1 tsp of Kasoori Methi (dried fenugreek leaves).
- Serve with rice, roti, chapati, or Naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Entrees
- Method: Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 171 kcal
- Sugar: 5.74 g
- Sodium: 874 mg
- Fat: 11.88 g
- Saturated Fat: 6.637 g
- Unsaturated Fat: 1.216 g
- Trans Fat: 0.008 g
- Carbohydrates: 8.44 g
- Fiber: 0.9 g
- Protein: 8.47 g
- Cholesterol: 27 mg
Keywords: methi paneer, paneer recipe, Indian Vegetarian food, easy paneer recipe, methi malai paneer, methi and paneer recipe, methi paneer restaurant style
