methi paneer recipe, how to make methi paneer | paneer methi masala recipe

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methi paneer recipe with step by step photos – easy and delicious paneer curry recipe with bitter hints of fresh fenugreek leaves in a tangy tomato based gravy.

finally i am adding methi paneer recipe. i wanted to add this recipe from a long time. i started making this particular recipe some years back. first time i had made methi mushroom, adapting it from jigg kalra’s book, prashad – cooking with indian masters. then later using the same recipe with a few adaptations, i made methi paneer.

since this methi paneer is a tomato based gravy, please use tomatoes which are ripe, red and not sour. if sour tomatoes are used, then the gravy will also become sour and won’t taste good.

apart from tomatoes even onions, curd and cream are added in the gravy. so the final taste is like a restaurant style gravy.

there are hints of bitterness coming in the gravy from fresh methi leaves. since we do not get very bitter fenugreek leaves here, i add them directly. but for very bitter fenugreek leaves, you can use the following tip.

tip to reduce bitterness in fenugreek leaves:

chop the methi leaves. sprinkle some salt on them. mix well and allow the mixture to sit at room temperature for 15 to 20 minutes. then squeeze the methi leaves with your hands and then add in the recipe. this way much bitterness can be removed from methi leaves.

before you proceed with the recipe, pluck methi leaves. rinse them well in water and then finely chop them. usually i get one or two bunches from the market. pluck the leaves and keep them in an airtight box in the fridge. the leaves stay good for about 10 days. then i just rinse them, chop them and add to the dish. its more easy this way and takes less time to make any recipe with methi.

serve methi paneer with rotis, naan or parathas. also goes well with jeera rice or saffron rice.

if you are looking for more paneer recipes then do check:

• paneer masala
• palak paneer
• methi malai paneer
• methi matar malai
• methi chaman recipe

methi paneer recipe below:

4.5 from 2 votes

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methi paneer recipe | paneer methi masala recipe

prep time

15 mins

cook time

30 mins

total time

45 mins

 

methi paneer masala recipe - easy paneer curry recipe with bitter hints of fresh fenugreek leaves in a tangy tomato based gravy.

course: main course

cuisine: north indian, punjabi

servings: 3 to 4

author: dassana amit

ingredients (1 cup = 250 ml)

for tomato puree:

• 240 grams tomatoes OR 2 large tomatoes OR can use 1 cup ready tomato puree

other ingredients for methi paneer:

• 3 tablespoons oil
• 1 medium to large onion OR 60 grams onions OR ⅓ cup tightly packed chopped onions
• ½ tablespoon ginger-garlic paste (adrak lahsun ka paste)
• 1 or 2 green chilies - silt (hari mirch)
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon red chilli powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 40 grams fresh methi leaves OR 1 cup tightly packed chopped methi leaves (fenugreek leaves)
• 70 grams curd OR ¼ cup fresh curd (dahi or yogurt)
• ½ cup water or add as required
• 200 to 250 grams paneer (cottage cheese) - sliced in cubes, squares or rectangles
• 1 to 2 pinch of garam masala
• 2 to 3 tablespoons low fat cream (optional)
• salt as required
• 2 to 3 tablespoon chopped coriander leaves (dhania patta)

whole spices for methi paneer:

• 2 cloves (lavang)
• 2 green cardamoms (choti elaichi)
• 1 black cardamom (badi elaichi)
• 1 inch cinnamon (dalchini)
• 1 small to medium tej patta (indian bay leaf)

how to make recipe

preparation for methi paneer recipe:

1. firstly rinse and chop tomatoes. no need to blanch them.
2. without adding any water grind or blend to get a smooth tomato puree. if using ready tomato puree, then add 1 cup tomato puree.
3. in a separate small bowl, whisk 1/4 cup fresh curd till smooth. keep aside.

making methi paneer gravy (curry):

1. heat 3 tablespoons oil in a pan. add all the whole spices, listed under the list title "whole spices"
2. saute the spices for some seconds till the spices splutter and become fragrant.
3. now add 1/3 cup tightly packed chopped onions.
4. begin to stir and saute the onions on a low to medium flame.
5. saute till the onions start turning golden or getting caramelized.
6. now add 1/2 tablespoon ginger-garlic paste.
7. mix and saute till the raw aroma of both ginger & garlic goes away.
8. then add 1 or 2 green chilies, slit or chopped and tomato puree. mix well.
9. then add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1 teaspoon coriander powder. mix the spice powders very well with the onion-tomato masala.
10. saute the masala, till you see some oil releasing from the sides. the masala mixture will also thicken.
11. then add chopped fenugreek leaves. mix well and saute for 3 to 4 minutes.
12. now switch off the flame and keep the pan on the kitchen counter top.
13. add the whisked curd.
14. as soon as you add curd, begin to stir quickly and very well. make sure that the entire curd is mixed with the onion-tomato-spices masala.
15. then add 1/2 cup water and mix again. you can add water as required depending on the consistency you want in the gravy.
16. keep the pan on stove top and keep the flame to a low.
17. cover the pan with a lid and simmer the gravy/curry 8 to 10 minutes on a low flame. the curry will thicken and you will also see oil specks on top.
18. now add paneer cubes and salt as per taste. mix well.
19. then add a pinch or two of garam masala powder or punjabi garam masala powder. mix well.
20. lastly add 2 to 3 tablespoons low fat cream.

21. mix the cream with the rest of the methi paneer gravy and then switch off the flame. cream is optional and you can skip it if you want.

22. serve methi paneer with rotis, phulkas or chapatis.

recipe notes

tips for making methi paneer recipe:
1. use tomatoes which are not too sour.
2. please use fresh yogurt in the recipe. if the yogurt is not fresh or sour, there are chances of it getting split in the gravy.
3. you can reduce or increase the amount of red chili powder, green chilies as per your preference.
4. instead of oil, you can also use ghee or butter.
5. instead of paneer, you can use tofu.

how to make methi paneer recipe:

1. firstly rinse and chop 2 large tomatoes (240 grams). no need to blanch tomatoes.

2. without adding any water grind or blend to get a smooth tomato puree. if using ready tomato puree, then add 1 cup tomato puree.

3. in a separate small bowl, whisk ¼ cup fresh curd till smooth. keep aside.

4. heat 3 tablespoons oil in a pan. add 2 cloves, 2 green cardamoms, 1 black cardamom, 1 inch cinnamon and 1 small to medium tej patta. saute for some seconds till the spices splutter and become fragrant.

5. now add ⅓ cup tightly packed chopped onions.

6. begin to stir and saute the onions on a low to medium flame.

7. saute till the onions start turning golden or getting caramelized.

8. now add ½ tablespoon ginger-garlic paste.

9. mix and saute ginger-garlic paste till the raw aroma of both ginger and garlic goes away.

10. then add 1 or 2 green chilies, slit or chopped.

11. add the tomato puree.

12. mix well.

13. then add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 teaspoon coriander powder. mix the spice powders very well with the onion-tomato masala.

14. saute the masala, till you see some oil releasing from the sides. the masala mixture will also thicken.

15. then add chopped fenugreek leaves.

16. mix well.

17. saute for 3 to 4 minutes.

18. now switch off the flame and keep the pan on the kitchen counter top. add the whisked curd.

19. as soon as you add curd, begin to stir quickly and very well. make sure that the entire curd is mixed with the onion-tomato-spices masala.

20. then add ½ cup water and mix again. you can add water as required depending on the consistency you want in the gravy.

21. keep the pan on stove top and keep the flame to a low. cover the pan with a lid and simmer the gravy/curry 8 to 10 minutes on a low flame.

22. the curry will thicken and you will also see oil specks on top.

23. now add paneer cubes and salt as per taste. mix well.

24. then add a pinch or two of garam masala powder or punjabi garam masala powder.

25. mix again.

26. lastly add 2 to 3 tablespoons low fat cream.

27. mix the cream with the rest of the gravy and then switch off the flame. cream is optional and you can skip it if you want.

28. serve methi paneer with rotis, phulkas or chapatis or jeera rice.

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