Paneer Dill Fenugreek Recipe – Authentic Indian Greens Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Dill Fenugreek Recipe – Authentic Indian Greens Curry

Hello friends! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that’s a little bit different. This Paneer Dill Fenugreek curry is exactly that – a vibrant, flavorful dish packed with fresh greens and wonderfully aromatic spices. I first made this when I was craving something beyond the usual palak paneer, and it quickly became a family favorite. It’s surprisingly easy to make, and the combination of dill and fenugreek is just magical. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average paneer curry. The star of the show is the beautiful blend of fresh dill and fenugreek leaves. It’s a taste of spring in a bowl! It’s also relatively quick to make – ready in under 30 minutes. Plus, it’s a fantastic way to get your greens in. Trust me, even those who aren’t huge fans of greens will be asking for seconds.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 bunch fresh dill leaves
• 1 bunch fresh fenugreek leaves
• 1 medium onion
• 3 garlic cloves
• 1 inch ginger
• 2 fresh green chili
• 6.35 oz (about 180g) paneer, cubed
• 1 tbsp oil
• ¼ cup heavy cream
• 1.5 tsp salt (or to taste)
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 4 green cardamoms
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chili powder
• 1 tsp fennel powder

Ingredient Notes

Let’s talk ingredients! Using fresh dill and fenugreek is key here – they really make the dish sing. If you can’t find fresh fenugreek, see the FAQs section for a substitution.

Traditionally, this type of curry is made with whatever seasonal greens are available. Spinach, mustard greens, or even amaranth leaves can be used. Feel free to experiment!

I prefer using a good quality, soft paneer. The kind that doesn’t get rubbery when cooked. You can find this at most Indian grocery stores.

Don’t skip the whole spices! Fennel seeds, cumin seeds, and cardamoms are gently toasted to release their aroma, forming the base of the curry’s flavor. It makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our ingredients. Clean and roughly chop the dill and fenugreek leaves, discarding any tough stems. Finely chop the onion, and grate the garlic, ginger, and green chilies into a paste. Cube the paneer and set aside.
2. Heat the oil in a skillet or wide-bottomed pan over medium heat. Add the fennel seeds, cumin seeds, and green cardamoms. Let them sizzle for about 30 seconds, until fragrant.
3. Now, add the garlic-ginger-chili paste and sauté for about a minute, until the raw smell disappears.
4. Add the chopped onion and salt. Cook until the onion softens and turns translucent, about 2 minutes.
5. Time for the spice blend! In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, chili powder, and fennel powder with about 2-3 tablespoons of water to form a paste. Add this paste to the skillet and cook for about 3 minutes, stirring constantly, until it becomes jam-like and fragrant.
6. Add the chopped dill and fenugreek leaves. Cook for another 3 minutes, stirring occasionally, until the greens wilt.
7. Gently stir in the paneer cubes, the remaining salt, and the heavy cream. Simmer uncovered for about 3 minutes, allowing the flavors to meld together.
8. Give it a final taste and adjust the seasoning if needed. Serve warm with naan or roti.

Expert Tips

• Don’t overcook the paneer! It can become tough. Just gently warm it through.
• If the curry seems too thick, add a splash of water.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• Toasting the spices is crucial. It unlocks their full potential.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) and use a plant-based cream instead of heavy cream. Coconut cream works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients of your spices to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: Adjust the amount of green chilies and chili powder to suit your taste. My family prefers a mild to medium spice level.
• Festival Adaptations: This curry is wonderful during spring festivals like Vaisakhi or Baisakhi, celebrating the new harvest and the abundance of fresh greens.

Serving Suggestions

This Paneer Dill Fenugreek curry is best served hot with:

• Naan bread – perfect for soaking up all that delicious sauce!
• Roti or chapati – a healthier whole wheat option.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor might even improve overnight!

FAQs

1. What is the best way to prepare paneer for this recipe?

I recommend using soft paneer and simply cubing it. You don’t need to fry or pre-cook it. Gently warming it in the curry is perfect.

2. Can I use dried fenugreek leaves (kasuri methi) if I can’t find fresh? What’s the conversion?

Yes, you can! Use about 2 tablespoons of dried fenugreek leaves (kasuri methi) for every 1 cup of fresh fenugreek leaves. Crumble the dried leaves between your palms before adding them to the curry.

3. What is the significance of using fennel seeds in this curry?

Fennel seeds add a lovely sweetness and subtle anise-like flavor that complements the greens beautifully. It’s a traditional ingredient in many Indian curries, especially those featuring leafy greens.

4. How can I adjust the heat level of this dish?

Reduce the amount of green chilies and chili powder. You can also remove the seeds from the green chilies to lessen the heat.

5. Can this curry be made ahead of time? How does it affect the flavor?

Yes, you can make it ahead of time! The flavors actually meld together even more beautifully after a day or two. However, the greens might lose some of their vibrant color.