Methi Paneer Recipe – Authentic Indian Fenugreek & Pea Curry

Last Updated on 4 months by Neha Deshmukh

Methi Paneer Recipe – Authentic Indian Fenugreek & Pea Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Methi Paneer. It’s a beautiful, fragrant curry featuring the slightly bitter, wonderfully unique flavor of methi (fenugreek) leaves. I first made this for a family gathering, and it was an instant hit! It’s a little different from your everyday paneer curry, but trust me, it’s worth the extra effort. Let’s get cooking!

Why You’ll Love This Recipe

This Methi Paneer isn’t just delicious; it’s a comforting hug in a bowl. The earthy notes of the fenugreek leaves pair beautifully with sweet peas and a creamy, subtly spiced sauce. It’s a relatively quick curry to make, perfect for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to get a good dose of greens into your diet!

Ingredients

Here’s what you’ll need to create this flavorful Methi Paneer:

• 2 Tbsp ghee or neutral oil (about 30ml)
• 1.5 cups methi leaves (about 150g), roughly chopped
• 1 cup frozen peas (about 150g)
• 1 medium yellow or white onion, finely chopped
• 1 inch ginger, grated
• 6 garlic cloves, minced
• 20 cashews
• 1 green chili (Serrano), finely chopped (adjust to your spice preference!)
• 1 tsp cumin seeds
• 0.5 cup heavy cream (about 120ml)
• 0.75 tsp garam masala
• 0.25 tsp amchoor (dry mango powder)
• 0.25 tsp nutmeg
• 1 tsp salt (or to taste)
• 1.5 cups water (about 360ml)

Ingredient Notes

Let’s talk ingredients! Methi (fenugreek) leaves are the star here. They have a distinct, slightly bitter flavor that mellows out beautifully when cooked. You can usually find them at Indian grocery stores, sometimes even in well-stocked supermarkets.

I prefer using ghee for that authentic Indian flavor, but a neutral oil like vegetable or canola oil works just fine. When it comes to garam masala, remember that blends vary regionally! Some are warmer, some are spicier. Feel free to use your favorite brand or even make your own. Cashews add a lovely richness to the gravy, but you can substitute with almonds if you prefer. And don’t be shy with the ginger and garlic – they’re essential for building flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those methi leaves a good wash. Soak them in water for a few minutes to remove any dirt, then separate the tender leaves from the tougher stems and chop them roughly.
2. Heat 1 Tbsp of ghee in a pan over medium heat. Sauté the chopped onions until they’re soft and golden brown – about 5-7 minutes. Then, add the minced garlic, grated ginger, cashews, and chopped green chili. Cook for another 3 minutes, stirring constantly, until fragrant.
3. Pour in 1 cup of water and bring to a boil. Let it simmer for 5 minutes. Now, carefully transfer this mixture to a blender and blend until you have a smooth, creamy paste. Add a little more water if needed to get the right consistency.
4. In the same pan, heat the remaining 1 Tbsp of ghee. Add the cumin seeds and let them toast for about 10 seconds, until they start to sizzle. Add the chopped methi leaves and cook until they wilt – this should take about 5 minutes.
5. Pour the cashew paste into the pan with the wilted methi leaves. If the mixture is too thick, add a splash of water. Stir in the frozen peas and salt. Cook for another 5 minutes, stirring occasionally, until the oil starts to separate from the sides of the pan. This is a good sign that the curry is coming together!
6. Finally, stir in the heavy cream, ½ tsp of garam masala, and amchoor. Simmer for just 1 minute. Finish with the remaining garam masala and a sprinkle of nutmeg. Give it a final stir and it’s ready to serve!

Expert Tips

• Don’t overcook the methi leaves, or they’ll become bitter.
• Blending the cashew paste really well is key to a smooth, creamy curry.
• Adjust the amount of green chili to your liking.
• Keep stirring to prevent sticking and burning.

Variations

• Paneer Addition: While this is a methi and pea curry, feel free to add cubes of paneer for extra protein and texture! Add them in the last 5 minutes of cooking.
• My Family’s Touch: My mom always adds a pinch of sugar to balance the bitterness of the methi. It’s a small addition, but it makes a big difference!
• Spicier Version: My friend loves to add a pinch of cayenne pepper for an extra kick.

Vegan Adaptation

To make this Methi Paneer vegan, simply substitute the ghee with a plant-based oil and the heavy cream with coconut cream or cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the green chili altogether.
• Medium: Use ½ a green chili, finely chopped.
• Hot: Use 1-2 green chilies, finely chopped, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

This Methi Paneer is a wonderful addition to a festive spread! It’s particularly good during Navratri, as it features ingredients that are allowed during the fasting period (check specific regional guidelines). It’s also a comforting dish to enjoy during Diwali celebrations.

Serving Suggestions

Serve this Methi Paneer hot with fluffy basmati rice, warm naan, or roti. A side of raita (yogurt dip) can help cool down the palate. It also pairs well with a simple salad.

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 methi and where can I find it?

Methi is the Hindi name for fenugreek leaves. You can find them at Indian grocery stores, and sometimes in well-stocked supermarkets. They have a unique, slightly bitter flavor.

Can I use fresh peas instead of frozen?

Yes, absolutely! About 1 cup of fresh peas will work perfectly. You might need to cook them for a minute or two longer than frozen peas.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is amchoor and can I substitute it?

Amchoor is dry mango powder, which adds a tangy flavor to the curry. If you can’t find it, you can substitute with lemon juice (about 1 tsp).

Can this be made ahead of time?

Yes, you can make the cashew paste ahead of time and store it in the refrigerator for up to 2 days. You can also make the entire curry a day in advance and reheat it before serving. The flavors actually develop even more overnight!