Methi Paneer Recipe – Creamy Indian Fenugreek & Paneer Curry

Last Updated on 4 months by Neha Deshmukh

Methi Paneer Recipe – Creamy Indian Fenugreek & Paneer Curry

Hello friends! If you’re anything like me, you absolutely adore a good paneer curry. But this isn’t just any paneer curry. This Methi Paneer is special. It’s creamy, fragrant, and packed with the unique, slightly bitter flavour of fresh fenugreek leaves (methi). I first made this for a family gathering and it was an instant hit – everyone raved about the depth of flavour! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Methi Paneer is a hug in a bowl. Seriously! The combination of the soft paneer, the creamy sauce, and the distinctive methi flavour is just divine. It’s a relatively easy dish to make, perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to get your greens in! You’ll love how the subtle bitterness of the methi balances beautifully with the richness of the cashews and cream.

Ingredients

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

• 2 medium red onions
• 10 cashew nuts (roasted)
• 1 inch ginger
• 3-4 garlic cloves
• 1 green chili
• 3 green cardamom pods
• 1 cup water
• 2 tablespoons ghee
• 1-2 bay leaves
• 0.5 inch cinnamon stick
• 1 cup firmly packed methi/fenugreek leaves (about 60g)
• 225 grams paneer
• 1 teaspoon coriander powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala powder
• 0.5 teaspoon red chili powder
• 2 tablespoons heavy cream
• 1.5 cups water
• 1 teaspoon kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Fresh Methi Leaves: Please, if you can, use fresh methi. It truly makes a difference. The flavour is so much brighter and more vibrant.
• Cashew Paste: Don’t skip the cashew paste! It adds a wonderful richness and creaminess to the gravy. Roasting the cashews beforehand enhances their flavour.
• Paneer Quality: Good quality paneer is key. I prefer using fresh, soft paneer. If using store-bought, soak it in warm water for about 15-20 minutes to soften it up.
• Ghee: Ghee adds a beautiful aroma and flavour. You can substitute with oil, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the base of our gravy. Simmer the onions, ginger, garlic, cardamom, green chili, cashews, and 1 cup of water together in a pot for about 15-20 minutes, until the onions are soft.
2. Let the mixture cool completely, then blend it into a super smooth paste. This is where the magic starts!
3. Now, heat the ghee in a pan over medium heat. Add the cinnamon stick and bay leaves and sauté for about 30 seconds, until fragrant.
4. Add the onion-cashew paste and cook for 3-4 minutes, stirring frequently, until it starts to brown slightly.
5. Time for the spices! Mix in the coriander powder, turmeric powder, red chili powder, garam masala, and chopped methi leaves. Cook for another 2 minutes, stirring constantly to prevent burning.
6. Pour in 1.5 cups of water and add salt to taste. Simmer for 3-4 minutes to cook the methi leaves.
7. Gently stir in the heavy cream and paneer cubes. Simmer for just 2-3 minutes, allowing the paneer to absorb the flavours. Be gentle so the paneer doesn’t break!
8. Finally, sprinkle with crushed kasuri methi and a touch more garam masala. Serve hot with roti or paratha.

Expert Tips

• Don’t overcook the paneer! It can become rubbery. A gentle simmer is all it needs.
• Adjust the amount of green chili to your spice preference.
• For a smoother gravy, strain the onion-cashew paste before adding it to the pan.
• If the gravy is too thick, add a little more water.

Variations

• Vegan Adaptation: Substitute the ghee with oil, paneer with tofu, and heavy cream with coconut cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use the amount specified in the recipe.
  • Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for Navratri (using potatoes instead of paneer for a vrat-friendly version) or Diwali.

Serving Suggestions

Methi Paneer is best served hot with:

• Roti or Paratha
• Steamed Rice
• Naan Bread
• A side of raita (yogurt dip)

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 flavour actually develops even more overnight!

FAQs

What is the best way to prepare methi leaves for this recipe?

Wash the methi leaves thoroughly and pat them dry. Then, finely chop them before adding them to the curry.

Can I use frozen methi instead of fresh?

While fresh is best, you can use frozen methi in a pinch. Use about ¾ cup of frozen methi for every 1 cup of fresh.

What type of paneer works best for Methi Paneer?

Soft, fresh paneer is ideal. If using store-bought, soak it in warm water to soften it.

How can I adjust the sweetness in this curry?

A tiny pinch of sugar can balance the flavours if you find it too bitter.

Can this dish be made ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator. Add the paneer and cream just before serving.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer. Add it towards the end of the cooking process and simmer gently.

Enjoy this Methi Paneer recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!