Methi paneer is a delightful Indian curry prepared by cooking paneer in an onion-tomato-ginger-garlic gravy along with lots of fresh fenugreek or methi leaves, unsalted butter, and whole spices. Although making this dish is a little tedious, the taste makes up for it. It’s an awesome weekend preparation for you and your family!
While I love eating this with chapati, it tastes equally delicious with naan, rotis, and seasoned rice such as jeera rice and ghee rice. I hope you do try this recipe and enjoy it.
Ingredients:
Paneer – Any good quality store-bought or homemade paneer works well.
Methi/fenugreek leaves – Fresh fenugreek leaves works best.
Sunflower oil – I generally prefer sunflower oil for making Indian food. Vegetable oil is a good option too.
Spices (turmeric powder, kashmiri red chili powder, coriander powder, cumin powder, garam masala) – I prefer using whole and powdered spices from the swad brand. You can essentially use any good-quality spices from your favorite brand.
Onion – Any kind of onion work well in this, but I prefer the red onions (that are spicy.)
Ginger-garlic paste – I like to use a good quality, store-bought ginger-garlic paste. But an instant homemade ginger-garlic paste adds a lot of flavor.
Butter – Any unsalted butter works well in this.
Green chili – this one’s for the heat and I have used Indian green chili or hari mirch.
Procedure:
- Heat oil in a medium pan on. Add and sauté ginger, garlic, and green chili, for 30 seconds. Add and sauté the chopped onion until translucent, then add and sauté tomatoes until soft and mushy. Add poppy seeds and sauté for another 20 seconds. Turn the heat off, allow these ingredients to cool. Transfer everything into a mixer jar, add a bit of water and make a smooth paste, and keep this aside.
- Heat oil in the same pan. Add fresh methi leaves, sauté for a minute on low-medium heat until soft.
- Pour the ground masala paste into the pan, add salt, mix, cover, and cook on low heat until oil separates from the masala. (This may take up to 10 minutes) Add all the powdered spices and sauté for 30 seconds on low heat. Pour water to adjust the consistency of the curry.
- Add paneer cubes, gently combine, cover, and cook for 5-7 minutes with occasional stirring on low-medium heat.
- Lastly, add butter, garnish with Kasuri methi (optional). Serve delicious methi paneer warm with rotis, chapatis, or naan. Enjoy!
Check out other paneer recipes here: Paneer butter masala, Paneer Burji, Palak Paneer
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