Methi paneer recipe or the paneer methi recipe is a lovely dish that is so simple yet so tasty. The methi paneer is made with the Indian cottage cheese and fenugreek leaves.
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If you have been following my blog, you would have noticed that I have quite a few methi leaves on it. Methi is often made in my home. The bittersweet taste that it gives totally elevates the taste of the blandest vegetable.
I love adding methi to anything and everything and how can the ever versatile paneer be left behind. The methi paneer recipe is a pure delight. The sweet and soft flavor of paneer gets simply irresistible with the addition of methi leaves.
The slight bitterness that the methi brings with it blends so well with the methi that it is an amazing combination.
If you get the two-leafed methi then definitely buy them. As the taste is far better than the more mature leaves. You can always grow your own methi leaves at home. It is one of the easiest greens to grow. Simply throw in some fenugreek seeds in the soil and cover with a thin layer of soil on it. The leaves will start sprouting in a few days time.
We have not added too many spices in this methi paneer recipe. It is made with very few spices that are regularly used in all other dishes as well.
How To Buy and Wash Methi leaves
- Look for leaves that are fresh and green.
- The methi leaves tend to turn soggy pretty fast. Look towards the stems and inside the bunch. If they are not watery, then it is pretty fresh.
- Buy two-leafed methi for more flavor and taste when possible.
- Separate the leaves carefully from the stem. Stems add more bitter taste to the dish.
- Mix some salt and set aside for some time. Rinse as usual to remove bitterness from the methi leaves.
Making paneer at home
If you are planning to make paneer at home, then you can follow the instructions below. Making paneer at home is far more easier than you would think it is. All you need is milk and some lemon juice or vinegar. And your homemade paneer will be ready.
- Bring 1 liter milk to a boil.
- Add 1 tbsp lemon juice or white vinegar to the boiling milk.
- The milk will start curdling, switch off the heat. Let it rest for a few minutes until all the milk has been curdled.
- Take a muslin cloth and strain all the water from it.
- Place a wide strainer in a plate. Cover the muslin cloth with the curdled milk solid and place it on the strainer. Place a weight on top and let it sit in the refrigerator overnight.
- You will notice that all the water would have been strained and the milk hardened.
- Cut into the desired shape and cook.
I have even added a video recipe at the bottom of the post for easier understanding. Do not forget to subscribe to my youtube channel for notifications.
So let’s get started with the methi paneer recipe
Check out the step by step process shots to making the methi paneer recipe.
- Heat oil in a pan and add cumin seeds.
- Once the cumin seeds start to crackle, add the onion. Once the onions have browned add the ginger garlic paste. Saute till raw smell leaves the ginger garlic paste.
- Add the spices and then throw in tomatoes. Cook for some time.
- Add in the methi leaves. Cook until they change color.
- Add paneer now and cook covered till methi is fully cooked. Serve hot.
Methi Paneer Recipe, Paneer Methi recipe
- 2 cup methi leaves
- 250 gms paneer cut into cubes
- 2 tbsp oil
- 2 tsp cumin seeds
- 1 big onion chopped
- 1 tsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 2 no tomatoes made into paste
- salt to taste
- Heat oil in a pan and add the cumin seeds.
- Throw in the onion and fry till the onion turns brown.
- Add the ginger garlic paste and fry till the raw smell has vanished from it.
- Next add the turmeric powder, red chilli powder and garam masala powder.
- Add the tomatoes and cook for about 5 minutes.
- Throw in the methi leaves & salt and cook till the leaves slightly change the colour.
- Next add in the paneer cubes, cover and cook till the methi leaves are fully cooked.
- By the time the methi is cooked the paneer will be perfectly done.
- You can either dry up the gravy fully or leave some as per your preference.
Signing off until next time,
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This recipe was originally published in July 2017. It has been retested and updated with reader feedback. New step by step photos, nutritional values and video have been added and the recipe has been made printable in Sept of 2018.