Methi Paneer Recipe – Authentic Indian Fenugreek & Paneer Curry

Last Updated on 2 months by Neha Deshmukh

Methi Paneer Recipe – Authentic Indian Fenugreek & Paneer Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Methi Paneer. It’s a beautiful, fragrant curry that perfectly balances the slight bitterness of fenugreek (methi) with the soft, creamy paneer. I first made this for a family gathering and it was an instant hit! It’s become a regular request ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Methi Paneer isn’t just delicious; it’s surprisingly easy to make. The flavour is complex yet comforting, and it’s a wonderful way to enjoy seasonal methi leaves. It’s a vibrant dish that looks as good as it tastes, and it’s perfect for a weeknight dinner or a special occasion. Plus, who doesn’t love a good paneer curry?

Ingredients

Here’s what you’ll need to create this magic:

• 250g Fenugreek/methi leaves
• 200g Paneer, cubed
• 2 Tbsp Oil / ghee
• 1 Onion, medium sized
• 0.5 cup Fresh tomato puree
• 2 Tbsp Tomato paste
• 3 Green chillies, chopped (adjust to your spice preference!)
• 1 inch Ginger, grated
• 3-4 Tbsp Cashew paste
• 1 cup Skim milk
• 1.5 tsp Kashmiri Red Chilli powder
• 0.5 tsp Turmeric powder
• 1 tsp Kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Fenugreek/Methi Leaves: Varieties & Fresh vs. Dried

Fresh methi leaves are the star here! Look for vibrant green leaves with a fresh, slightly sweet aroma. If you can’t find fresh, you can use dried methi leaves, but you’ll need about 2-3 tablespoons, rehydrated in warm water for 15-20 minutes. The flavour won’t be quite as bright, but it will still be delicious.

Paneer: Choosing the Right Texture & Freshness

Soft, spongy paneer is ideal. You can use store-bought or homemade. If using store-bought, make sure it’s fresh and hasn’t dried out. Soaking it in warm water for 10-15 minutes before using can help restore some moisture.

Cashew Paste: Making Your Own vs. Store-Bought

Cashew paste adds a lovely richness. You can buy it pre-made, but it’s super easy to make at home! Just soak about ¼ cup of cashews in warm water for 30 minutes, then blend with a little fresh water until smooth.

Kashmiri Red Chilli Powder: Colour & Mild Heat

This is my secret weapon for that beautiful red colour! It adds a lovely hue without too much heat. If you don’t have it, you can substitute with regular chilli powder, but use a little less.

Oil/Ghee: Regional Preferences & Flavour Impact

Traditionally, ghee (clarified butter) is used for a richer flavour. However, oil works perfectly well too! I often use a mix of both – a little ghee for flavour and oil to prevent it from burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your fresh methi leaves. Cube the paneer and set it aside.
2. Heat the oil/ghee in a pan over medium heat. Sauté the sliced onions, green chillies, and grated ginger until the onions are golden brown and fragrant. This usually takes about 5-7 minutes.
3. Add the tomato puree and tomato paste, along with a pinch of salt. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate.
4. Now, for the magic! Blend the tomato mixture into a smooth masala paste. You can use an immersion blender or carefully transfer it to a regular blender.
5. Temper cumin seeds in a little fresh oil. Add the blended masala and stir in the Kashmiri red chilli powder and turmeric powder. Sauté for a minute or two until the spices are fragrant.
6. Add the chopped methi leaves and cook until they wilt down – this will take about 3-5 minutes.
7. Pour in the skim milk, bring it to a gentle boil, then carefully add the paneer cubes and cashew paste.
8. Finally, finish with a sprinkle of kasuri methi. Simmer for just 2 minutes, allowing the flavours to meld together. Serve hot with rice, roti, or naan!

Expert Tips

• Don’t overcook the methi leaves, or they’ll lose their vibrant colour and flavour.
• Adjust the amount of green chillies to your spice preference.
• A splash of cream at the end adds extra richness (optional, but delicious!).

Variations

Vegan Methi Paneer (Tofu Adaptation)

My friend, Priya, is vegan and loves this dish! Simply substitute the paneer with firm or extra-firm tofu, pressed to remove excess water and cubed.

Gluten-Free Methi Paneer

This recipe is naturally gluten-free! Just ensure your spices are from a gluten-free source.

Spice Level Adjustment (Mild to Spicy)

Reduce or omit the green chillies for a milder flavour. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, a richer gravy with a touch of cream is always welcome!

Serving Suggestions

Methi Paneer is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy rotis or parathas
• Naan bread for soaking up all that delicious gravy
• 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.

FAQs

What is the best way to prepare fresh methi leaves?

Wash them thoroughly to remove any dirt, then chop them finely. You can also blanch them briefly in hot water to help retain their colour.

Can I use frozen methi instead of fresh?

Yes, but the flavour won’t be as vibrant. Thaw it completely and squeeze out any excess water before using.

How do I make cashew paste at home?

Soak about ¼ cup of cashews in warm water for 30 minutes, then blend with a little fresh water until smooth.

What is the difference between ghee and oil in this recipe?

Ghee adds a richer, more aromatic flavour. Oil is a good substitute if you don’t have ghee on hand.

Can this dish be made ahead of time?

Yes, you can make the masala base ahead of time and store it in the refrigerator for a day or two. Add the paneer and methi leaves just before serving.

Is Kashmiri Red Chilli powder essential for the colour?

Not essential, but it does give the dish its signature vibrant red hue. You can substitute with regular chilli powder, but use less.

Enjoy this Methi Paneer recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen. Happy cooking!