Name: Methi Paneer Recipe (Fenugreek-Flavored Paneer Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon oil; 1/2 teaspoon cumin seeds; 1 medium onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 medium tomatoes, pureed; 1/2 teaspoon turmeric powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1/2 teaspoon red chili powder (adjust to taste); Salt to taste; 1 bunch fresh methi (fenugreek) leaves, washed and chopped (about 1 cup); 200 grams paneer, cubed; 1/4 cup heavy cream (optional for richness); 1/4 cup water (adjust for desired consistency); Fresh cilantro leaves for garnish

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Methi Paneer is a flavorful and aromatic Indian curry made with fresh fenugreek leaves (methi) and paneer (Indian cottage cheese). The slight bitterness of the fenugreek leaves complements the mild and creamy texture of the paneer, making it a unique and delicious dish. This curry is quick to make, nutritious, and perfect to pair with roti, naan, or rice. Whether you’re looking for a simple weeknight dinner or a dish for a special meal, Methi Paneer is sure to impress!

Why You’ll Love This Recipe

Methi Paneer is a wonderful combination of two beloved ingredients in Indian cuisine: fenugreek leaves and paneer. The earthy bitterness of methi adds a distinct flavor to the dish, while the paneer soaks up the spices, creating a rich, satisfying curry. It’s a comforting yet healthy dish that’s packed with vitamins and antioxidants, thanks to the fenugreek leaves. With its balanced flavors and creamy texture, this curry is perfect for both vegetarian and non-vegetarian palates, making it a versatile and delicious choice.

Methi Paneer Recipe (Fenugreek-Flavored Paneer Curry)

Ingredients

1 tablespoon oil
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1 bunch fresh methi (fenugreek) leaves, washed and chopped (about 1 cup)
200 grams paneer, cubed
1/4 cup heavy cream (optional for richness)
1/4 cup water (adjust for desired consistency)
Fresh cilantro leaves for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the ingredients: Wash and chop the methi leaves. If the leaves are too bitter, sprinkle a little salt over them and let them sit for 5-10 minutes, then rinse them under cold water to reduce bitterness. Cube the paneer and set aside.
Cook the onions: Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown (about 5-7 minutes).
Add ginger-garlic paste and spices: Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until fragrant. Stir in the turmeric powder, ground coriander, ground cumin, garam masala, red chili powder, and salt. Cook the spices for another minute, allowing them to release their aroma.
Cook the tomatoes: Add the pureed tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala and the mixture thickens.
Add methi leaves: Stir in the chopped methi leaves and cook for 3-4 minutes until they wilt down. The fenugreek leaves will release some moisture, so be sure to let them cook until soft and tender.
Add paneer: Gently add the cubed paneer into the pan. Stir well to combine the paneer with the curry base. Let it cook for 5-7 minutes, allowing the paneer to absorb the flavors of the curry.
Finish with cream (optional): If you’d like a richer curry, add the heavy cream and stir it in well. Add a little water to adjust the consistency of the curry, depending on how thick or thin you prefer it.
Garnish and serve: Garnish the Methi Paneer with fresh cilantro leaves and serve hot with roti, naan, or rice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegan Version: Substitute paneer with tofu for a vegan-friendly version. You can also skip the heavy cream or replace it with coconut milk for a creamy texture.
Spicy Methi Paneer: Increase the amount of red chili powder or add chopped green chilies for extra spice.
Methi and Potato Paneer: Add boiled potatoes to the curry for a heartier dish. The potatoes will absorb the flavors of the curry and complement the paneer.
More Vegetables: Add other vegetables like bell peppers, peas, or carrots for extra nutrition and flavor.

Storage/Reheating

Storage: Store any leftover Methi Paneer in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat the curry in the microwave or on the stovetop. If the curry has thickened, you can add a splash of water to bring it back to your desired consistency.

FAQs

What if I can’t find fresh methi leaves?

If fresh methi leaves are unavailable, you can use dried fenugreek leaves (kasuri methi). Simply add about 1-2 tablespoons of kasuri methi at the same time you add the fresh methi leaves.

Can I use store-bought paneer for this recipe?

Yes, store-bought paneer works perfectly for this recipe. If you want extra-soft paneer, you can soak it in warm water for 15-20 minutes before adding it to the curry.

Is Methi Paneer spicy?

This recipe is moderately spiced, but you can adjust the heat level by increasing or decreasing the amount of red chili powder and garam masala used. You can also add fresh green chilies for more heat.

Can I make Methi Paneer ahead of time?

Yes, Methi Paneer can be made ahead of time and stored in the refrigerator. The flavors will meld even more, making it even tastier the next day.

Can I make this recipe without cream?

Yes, you can skip the cream if you prefer a lighter curry. The curry will still be delicious without it. If you’d like to add creaminess, you can use yogurt or coconut milk as an alternative.

Can I use frozen methi leaves?

Yes, you can use frozen methi leaves as a substitute for fresh methi. Just thaw them and squeeze out any excess water before adding them to the curry.

What can I serve with Methi Paneer?

Methi Paneer goes well with roti, naan, paratha, or steamed rice. You can also serve it with jeera rice or pulao for a complete meal.

Is Methi Paneer healthy?

Yes, Methi Paneer is a nutritious dish! Fenugreek leaves are rich in fiber, iron, and vitamins, while paneer provides protein and calcium. The dish is low in calories if made without heavy cream and can be enjoyed as part of a balanced meal.

Can I freeze Methi Paneer?

Yes, you can freeze Methi Paneer for up to 2 months. Let the curry cool completely before transferring it to an airtight container. Thaw in the refrigerator overnight before reheating.

Conclusion

Methi Paneer is a flavorful, aromatic, and hearty dish that combines the earthy bitterness of fenugreek leaves with the mild richness of paneer. It’s easy to make, comforting, and full of spices that create a savory, satisfying curry. Whether you’re cooking for yourself or preparing a meal for guests, Methi Paneer is a crowd-pleasing, healthy, and delicious choice! Enjoy it with naan, roti, or rice for a complete and flavorful meal.