Methi Paneer | How to make Methi Paneer | Methi Paneer Recipe | Methi Paneer Recipe (Step by Step Directions)

Methi PaneerMethi Paneer:

Methi Paneer absolutely delicious Mughlai dish. It is a simple Indian curry, if you like fenugreek and paneer, you will definitely like this easy, flavorful dish. As the name says it is made from methi (fenugreek leaves), Paneer and with some spices.

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Methi Paneer recipe | How to make Methi Paneer

Main Ingredients: Fenugreek leaves and fresh cottage cheese
Recipe Type: Main Course
Cuisine: Mughlai
Level of Cooking: Easy
Author: Swati Paathak

Methi Paneer | How to make Methi Paneer | Methi Paneer Recipe | Methi Paneer Recipe (Step by Step Directions)
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 2 tablespoon ghee
  • 1 tablespoon cumin seeds
  • 2-4 green cardamom Pods
  • ½" cinnamon stick
  • 1 green chilli chopped
  • 2 teaspoon ginger-garlic paste
  • 4 teaspoon onion paste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander  powder
  • ½ teaspoon red chilli powder(optional)
  • salt to taste
  • 1 cup chopped fenugreek (methi)
  • ¼ cup fresh thick curds (dahi), whisked
  • ½ cup milk
  • water as per required approx ¼ cup
  • 200 gm cottage cheese (paneer) cubes
Instructions
  1. Heat the ghee in a kadhai and add the cumin seeds.
  2. When they crackle add cardamom and a small piece of cinnamon stick.
  3. Add the green chilli, ginger-garlic paste and sauté for 2 minutes.
  4. Add the boiled onion paste and sauté till it turns golden brown.
  5. Add the turmeric powder, coriander powder, chilli powder, salt and fenugreek leaves and cooks for 2-3 minutes, while stirring occasionally.
  6. Add the curds, milk and little water if required and mix well.
  7. Add the Paneer and mix gently so that the Paneer pieces do not break.
  8. Mix well and cook until gravy turns thick and adjust the salt also.
  9. Serve hot.
Notes
Serve hot with any Indian bread and rice.

 

Methi Paneer recipe (Step by step with Photo)

Heat the ghee in a kadhai and add the cumin seeds. When they crackle add cardamom and a small piece of cinnamon stick. add the green chilli, ginger-garlic paste and sauté for 2 minutes.
Add the boiled onion paste and sauté till it turns golden brown.

Add the turmeric powder, coriander powder, chilli powder, salt and fenugreek leaves and cook for 5 minutes, while stirring occasionally.

Add yoghurt, milk and little water if required and mix well, stir continuously over a low flame.

Add the paneer and mix gently so that the paneer pieces do not break.

Mix well and cook until gravy turns thick and adjust the salt also and Serve hot.

Enjoy!

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