Paneer Methi Masala Recipe – Authentic Indian Curry with Fenugreek

Last Updated on 4 months by Neha Deshmukh

Paneer Methi Masala Recipe – Authentic Indian Curry with Fenugreek

Hey everyone! If you’re anything like me, you absolutely love a good paneer curry. But this isn’t just any paneer curry. This Paneer Methi Masala is special. It’s packed with the goodness of fresh fenugreek leaves (methi), and the aroma alone will transport you straight to an Indian kitchen. I first made this for my family on a chilly evening, and it was an instant hit – the perfect comfort food! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Paneer Methi Masala is a winner for so many reasons. It’s relatively quick to make – perfect for a weeknight dinner. The combination of paneer and methi is just divine, offering a unique flavour profile that’s both comforting and exciting. Plus, it’s a fantastic way to sneak in some extra greens! It’s a flavour bomb, honestly.

Ingredients

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

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 red chili (whole, dried)
• 1 pinch asafoetida (hing)
• 1 cup onion, chopped
• 1.5 tsp ginger-garlic paste
• 2 cups fenugreek leaves (methi), chopped
• 1 cup tomatoes, chopped (or tomato puree)
• 200 grams paneer, cubed
• 0.25 tsp turmeric powder
• 0.75 tsp red chili powder
• 1.5 tsp coriander powder
• 1 tsp roasted cumin powder
• 0.75-1 tsp garam masala powder
• 1.5 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Methi (Fenugreek Leaves): These aren’t just tasty, they’re incredibly good for you! Methi is known for its health benefits, like helping with digestion and managing blood sugar levels. You can find it at most Indian grocery stores.
• Paneer: I prefer using fresh paneer for this recipe, as it has a softer texture. You can also use store-bought paneer, but make sure to soak it in warm water for about 15-20 minutes to soften it up.
• Garam Masala: Every family has their own garam masala blend! Regional variations exist, with some blends being more cardamom-heavy, others leaning towards cloves. Feel free to use your favourite – it adds a lovely warmth to the dish.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds, red chili, and hing. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
2. Add the chopped onions and sauté until they turn golden brown. This takes patience, but trust me, it’s worth it. Then, mix in the ginger-garlic paste and cook until the raw smell disappears.
3. Now, stir in the chopped fenugreek leaves and sauté for 2-3 minutes. They’ll wilt down a bit, releasing their lovely aroma.
4. Add the tomatoes (or tomato puree) and cook until they become mushy. Then, add all the spice powders – turmeric, red chili, coriander, cumin, and garam masala. Sauté for another minute, stirring constantly to prevent burning.
5. Gently mix in the paneer cubes, ensuring they’re well coated with the masala. Be careful not to break the paneer!
6. Pour in 1.5 cups of water and season with salt. Give it a good stir, then close the pressure cooker lid. Cook for 1 whistle.
7. Once the pressure releases naturally, simmer for 5-6 minutes. This allows the flavours to meld together beautifully. Serve hot with rice or chapati.

Expert Tips

• Don’t overcook the paneer! It can become rubbery.
• If you don’t have a pressure cooker, you can make this in a regular pot. Just simmer for about 20-25 minutes, or until the paneer is heated through and the gravy has thickened.
• For a richer flavour, add a tablespoon of cream or cashew paste towards the end of cooking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to your liking. For mild, use 0.5 tsp. For hot, go up to 1 tsp or more. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a satvik version.

Serving Suggestions

Paneer Methi Masala is best served hot with:

• Steaming basmati rice
• Warm chapati or roti
• A side of raita (yogurt dip)
• 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

Let’s answer some common questions:

• What type of paneer works best for this recipe? Fresh paneer is ideal, but store-bought paneer works too – just soak it in warm water first!
• Can I use fresh tomatoes instead of tomato puree? Absolutely! Use about 2 medium-sized tomatoes, chopped.
• How can I adjust the spice level? Reduce or increase the amount of red chili powder.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.
• Can this dish be made ahead of time? You can prepare the masala base ahead of time and store it in the refrigerator. Add the paneer and water just before cooking.