Methi Paneer Recipe With Step By Step Pictures Ruchiskitchen

Serve this sumptuous Methi Paneer gravy with hot kulchas, Naan, or rotis, and see how it garners praises from your loved ones.

Whether it be Paneer butter masala, paneer pasanda, or tawa paneer – kids and grown-ups alike often request paneer dishes for dinner. And the next addition to the endless paneer dishes on the authentic North Indian cuisine is Methi Paneer gravy. Methi Paneer is an Indian curry dish prepared with Methi leaves and Paneer cooked in a flavorful gravy that is a harmonious blend of onions, tomatoes, and yogurt that tastes more like a restaurant-style; and looks luscious! Fenugreek leaves are available all year round but are more abundant in the winters. They are rich in iron, folate, and antioxidants and make a great reservoir of these nutrients in a delectable way. Paneer is rich in protein and calcium and is a healthy addition to the dish.

Rich Creamy Family-friendly Overloaded with nutrition and fiber Filling Bursting with flavor with each bite you take, and Ready in just 30 minutes.

Fresh methi leaves lend a soft texture to the gravy and Paneer as the succulent addition contributes to a rich and delicious dish. In short, Methi Paneer gravy is a perfect medley of flavors and textures.

Paneer — Also known as the ‘Indian Cottage Cheese,’ Paneer is one of the significant ingredients of this recipe. I have cut the paneer pieces diagonally for this dish. You can cut them lengthwise as well. Methi Leaves — Fenugreek leaves, also called Methi leaves in India, are rich in nutrients and are the star ingredient of this recipe. They bring an incredible twist to the whole recipe. Onions — Onions lend a sweet and pungent flavor to the dish and are used as a base ingredient for the gravy. Together with other ingredients, Onions help to define the taste of the recipe perfectly. Ginger-Garlic paste — Use fresh ginger and garlic, as they are meant to enhance the recipe’s flavor. Tomatoes — Tomatoes are used to add some tanginess and a lot more creaminess and color to our dish. Yogurt — Thick curd is used in this recipe for a creamy texture and a mild tangy flavor. You can substitute curd with cashew paste if you want a vegan variation. Cashews are also known to render a mild taste and creaminess to the recipe. Spices — Whole spices (black cardamom, cloves, cumin seeds, bay leaves) and spices like coriander powder, garam masala, deggi mirch, and turmeric powder give a punch of flavors to the recipe. Adding these will lift the character of the whole recipe. Dried Methi leaves (Kasuri methi) — Dried methi leaves lend their unique, intense flavor and aroma to the recipe. Cilantro — Chopped cilantro is used for garnishing.

Clean Methi Leaves — Pluck the methi leaves from their stems and set them in a bowl. Discard the stem. Transfer the leaves to a huge bowl. Fill it up with water and salt (the salt helps to remove any impurities). Stir the leaves around a bit to loosen the lingering dirt or other pollutants. Allow the leaves to soak in this saltwater for 3-4 minutes. This will help in settling all the dirt at the bottom of the bowl. Now carefully lift all the soaked methi leaves from the top and transfer them to a fresh, clean bowl. Discard the dirt water in which the leaves were soaked.

Now wash the greens thoroughly under running tap water 3-4 times until the water runs clear. Transfer the clean methi leaves onto a kitchen towel to drain off the excess water. Using a sharp knife, coarsely chop methi leaves. Set aside. Grill Paneer — Thinly slice paneer into rectangles. If using the store-bought one, soak it in water for some time to soften, then cut into slices. Heat and grease a griddle. Transfer the paneer pieces onto the hot griddle and cook until light brown from both sides. Once cooked, remove from heat and set aside. Protip — Do not cut the paneer slices (in triangles) when hot, as they my crumble into pieces. Now, heat oil in a heavy-bottomed wide pan. Add whole spices, and as they start to crackle, add in ginger-garlic paste. Sauté for a minute. Add onion paste and sauté until the onions are light brown in color. Stir in the tomato mixture and cook for 3-4 minutes on a medium-low flame or until the oil separates the masala. Assemble Methi Paneer Recipe — Add in fresh methi leaves and dried methi leaves. Give it a good mix and cook for additional 2 minutes over medium-low heat. Add water to the cooked methi mix and bring it to a boil. Allow it to boil for 2-3 minutes on a medium flame.

Cut paneer into triangles and add them to the simmering gravy. Mix the pieces gently in the methi gravy. Adjust the seasonings and take them off the flame. Cover the pan and allow the paneer to soak in all the flavors. Serve hot garnished with freshly chopped cilantro leaves.

Naan Garlic Roti Tandoori Naan

Storage and Reheating!

You can store the leftover Methi Paneer. Transfer it to an airtight container, and it will stay good for 2-3 days in the fridge. When you want to reuse it, reheat it in the microwave or transfer to a skillet and place it on the cooktop to heat. Just make sure to add a little water to the gravy before heating as it may have thickened in the refrigerator. Can use dried methi — You can use dried methi leaves instead of fresh ones if there is an unavailability of the latter. Dried methi leaves (Kasuri methi) have a more intense flavor than the fresh ones, so it is better to use them in lesser quantities. A good ratio is 1:3, where 1 part of dried leaves is equivalent to 3 parts of fresh methi leaves. Adjust the thickness of the methi paneer gravy as per your preference. You may prefer thick gravy, in which case, add ¾ cup of water, and it will be good. For thin gravy, however, you can add more water and bring it to a boil. Substitute for paneer — Tofu can be substituted for paneer if you want a completely vegan recipe. Substitute for curd (yogurt) — Yogurt is added to the dish to bring in a pleasing creaminess. For a vegan version, curd can be conveniently replaced with cashew paste that renders richness and creaminess to the gravy. Roast the cashews and blend them with tomatoes and add to the methi paneer gravy to get the creamiest texture. Always use fresh yogurt as sour yogurt will spoil the taste of the dish. Fresh homemade paneer is my first preference, but just in case you are using the store-bought one, soak it in water for some time to soften. Using the leftover curry — You can go smart while using the leftover curry. Toss the leftover Methi Paneer with rice to make Pulao as another exquisite dish to delight your loved ones! Add the cream — To finish off the dish with a more creamy texture, swirl some fresh cream over the methi paneer dish when ready to serve. May use ghee/ butter — Ghee/ butter is a secret weapon of sumptuous Indian cuisine! Ghee is known to take a dish to another level. You may also use ghee or butter to prepare this delicacy and take its flavor a notch up. Fry the paneer pieces for more flavor — You may add paneer pieces to the methi wala paneer gravy just as they are or deep fry them for an added flavor and firmness. Add some sugar to balance the bitterness — Methi leaves have a distinct bitter taste and, when added to the dish, may give some bitterness to the dish. To overcome this, you may add a little amount of sugar or honey that perfectly balances the taste. As a bonus, if you are a picky eater parent or find trouble convincing your kids to eat their greens, then this paneer recipe with methi leaves will be an ideal way to lure them!