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.

Methi Paneer (Fenugreek + Paneer) is a not-so-famous Indian curry outside of India as it can be challenging to find fresh fenugreek leaves. Fenugreek leaves are the fresh version of Kasoori Methi (dried Fenugreek leaves). Kasoori methi is the most common ingredient in North Indian recipes like Butter Chicken, Chicken Tikka Masala, and various Paneer Recipes. The flavor of methi is enhanced when fried in oil or ghee. Whether it is fresh or dried methi (kasoori methi) that you are using. I have sauteed the methi leaves separately in a pan and added them to the curry to enhance the flavor of methi leaves in this recipe.

Details of The Recipe Ingredients:

1. Since this curry is a tomato and yogurt-based dish, make sure to use the right kind of tomatoes and yogurt. Tomatoes should be ripe, red, and soft. Avoid using firm and unripened tomatoes. I prefer using tomatoes on the vine that are much sweeter than Roma tomatoes. If the tomatoes do not look ripe, I place them near the rice bag for a day or two, and they become a little more red and soft. I have used homemade yogurt in this recipe. Greek yogurt or any store-bought Indian yogurt should work too. It should not be flavored or artificially sweetened if you use Greek yogurt. I have done it a few times with a nonfat plain one, and it comes out good.
2. Fenugreek leaves (methi) are bitter. So it is important to saute the leaves in oil before adding it to the dish. Remove the stems from the leaves, which makes them less bitter. Another way to reduce the bitterness of the eaves is to rinse it a few times in the running water and squeeze the water out entirely before sauteeing. The leaves I used in this recipe were very tender, so I have not chopped them. But another way to do it is to chop it finely and then saute.

Ingredients, Alternatives, and Tips:

1. Fenugreek (methi) is the main ingredient of this recipe. If you cannot find methi, you can replace it with spinach or any other green of your choice. Just the name would be different with the same good taste.
2. Paneer is Indian cottage cheese. Some of the other alternatives are Halloumi cheese and Panela cheese. Halloumi cheese is substantial and suitable for grilling. Also, Panela cheese is a good option as it does not melt with cooking.
3. A yogurt is a healthy option in this recipe. If the dish is preferred more creamy, adding heavy cream, whipping cream, or half and half will work. Some other options to make it creamier without adding milk are cashew paste, almond paste, or a mixed nut paste.
4. Dried Fenugreek leaves (Kasoori methi) is optional in this recipe. It enhances the flavor. You can skip this ingredient completely.

Main Steps of the Recipe:

Prep the Veggies:

Methi (Fenugreek) will take some time to prep. Do not use the stems of methi. Separate the leaves from the stem and wash thoroughly two or three times. Lay it on a paper towel to dry so that it does not splatter when sauteed.

Preparing the Curry Base:

Onions, tomatoes, ginger, garlic, and yogurt make the main base for the curry. Dice the onions into small pieces and puree the tomatoes. You can use ready ginger and garlic paste or make a paste at home with 3 to 4 garlic cloves and about 1 to 2-inch ginger to make about a Tbsp of ginger garlic paste. Yogurt can be homemade or storebought.

Sauteeing the Methi and Paneer:

Methi and Paneer to be sauteed in 2 tsp of oil. Make sure that the oil is hot before adding the methi and panner. have the salt and chili powder ready to add to methi and paneer while sauteeing. Extra spices definitely add to the taste.

Garnishing:

I have used a tsp of kasoori methi (dried fenugreek leaves) as a garnish to give more flavor to the curry. But this step is not necessary.

Process and 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.

Storage Instructions:

1. Methi Paneer can be stored in the refrigerator for two or three days. And in the freezer for upto 2 months. Although the diced onions curries may not be the best ones to store in the refrigerator as it can smell when thawed and reheated. If you plan on freezing the curry, puree the onions along wth tomatoes instead of diced onions. This will ensure a longer shelf life.
2. If you want this ahead of time and keep in the fridge, add all the ingredients except for the yogurt. Add the yogurt just a few hours before serving and reheat the dish. This way it will stay fresh for a lonfer time.

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