Methi Paneer Recipe | How to make Methi Paneer Gravy

Tips for making Methi Paneer:

• If you are using store bought Paneer, cube and soak the paneer in hot water till we are ready to add paneer to gravy.
• We can also shallow fry paneer till golden brown and add it to the gravy. It’s completely optional. Add the fried paneer to hot water to make it soft till it’s used.
• Use only fresh methi leaves for this gravy.
• Pluck the leaves of methi, clean the methi leaves thoroughly in running water. We can sprinkle some sugar and set aside to bring down the bitterness a bit.
• We can add fresh cream instead of coconut milk.
• Instead of oil we can use butter or ghee.

You may also want to try:

• Paneer Coconut Curry – Paneer Curry is an ultimate accompaniment for any Indian flat bread like Roti, Naan, Paratha etc. This curry is unique as its enriched with coconut, pepper and other spices. A real treat for spice lovers!
• Malai Kofta – Malai Kofta is one of the very popular vegetarian gravy served in many restaurants. Paneer mixed with boiled potatoes along with Indian spices are transformed into dumplings and deep fried to make delicious koftas.
• Hara Bhara and Malai Paneer Tikka – Paneer Tikka is a very popular Indian starter. Hara Bhara (mint-Coriander) Marination and also Malai (Fresh Cream) Marination that would give a good flavour to the paneer tikka.

Recipe Card for Methi Paneer:

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Methi Paneer Recipe | How to make Methi Paneer Gravy

Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices. A very creamy and rich Indian Vegetarian Gravy that would be a perfect accompaniment for any Indian Breads like Roti / Paratha / Naan etc. Learn here how to make this Methi Paneer with step by step pictures, instructions and video

Course Accompaniment, Veg Gravies

Cuisine Indian, North Indian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 people

Calories 201kcal

Author Sowmya Venkatachalam

Equipment

• Mixer Grinder
• Heavy Bottomed Pan

Ingredients

• 1 cup Kasoori Methi (Dry Fenugreek Leaves)
• 300 grams Paneer cubed
• 2 nos Green Chili
• 1 tsp Ginger finely chopped
• 2 nos Garlic cloves finely chopped
• 1 nos Onion big
• 2 nos Tomato medium size
• 1 tbsp Almonds
• 1 tbsp Cashews
• 1½ tsp Salt adjsut to your taste
• ½ cup Coconut Milk

Masala Ingredients

• ¼ tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Red Chili Powder
• 1 tbsp Dry Kasoori Methi

For Tempering

• 2 tbsp Oil
• 2 tbsp Butter
• 1 tsp Cumin Seeds

Instructions

• Roughly Chop onions, tomatoes and keep it aside. Add cubed Panner to warm water and leave it aside till we use it.
• Heat oil in a pan. Add cumin seeds and allow it to sputter. Add chopped onions.
• Add ginger and garlic and saute the onions till they are light brown color. Then add chopped tomatoes.
• Add green chilli, cashews, almonds and mix well. Add salt and allow the tomatoes to cook till they are mushy.
• Then, allow the onion-tomato mixture to cool down completely. Take it to mixer and grind it to a smooth paste. The onion-tomato gravy ready.
• Heat butter in a pan. Add methi leaves along with turmeric powder and saute the leaves for 3-4 minutes till they are cooked. 
• Add onion-tomato gravy along with spices such as coriander powder, red chilli powder and salt. Allow the gravy to cook in low flame for 3-4 mintues.
• Add water to adjust the consistency. Also crush kasoori methi and add it to gravy. Also add cubed paneer and give a good mix.
• Allow the gravy to cook for couple of minutes so that the paneer gets blended with the gravy. Then add coconut milk or fresh cream. Switch off the flame and garnish with coriander leaves.
• The rich and creamy Methi Paneer is ready to serve!

Video

Nutrition

Serving: 1cup | Calories: 201kcal | Carbohydrates: 6.9g | Protein: 8.2g | Fat: 16g | Saturated Fat: 8.6g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 503mg | Potassium: 291mg | Fiber: 1.5g | Sugar: 3.7g

Instructions with step by step Pictures:

• Roughly Chop onions, tomatoes and keep it aside. Add cubed Panner to warm water and leave it aside till we use it
• Heat oil in a pan. Add cumin seeds and allow it to sputter. Add chopped onions

• Add ginger and garlic and saute the onions till they are light brown color. Then add chopped tomatoes

• Add green chilli, cashews, almonds and mix well. Add salt and allow the tomatoes to cook till they are mushy

• Then, allow the onion-tomato mixture to cool down completely. Take it to mixer and grind it to a smooth paste. The onion-tomato gravy ready

• Heat butter in a pan. Add methi leaves along with turmeric powder and saute the leaves for 3-4 minutes till they are cooked.

• Add onion-tomato gravy along with spices such as coriander powder, red chilli powder and salt. Allow the gravy to cook in low flame for 3-4 mintues

• Add water to adjust the consistency. Also crush kasoori methi and add it to gravy. Also add cubed paneer and give a good mix

• Allow the gravy to cook for couple of minutes so that the paneer gets blended with the gravy. Then add coconut milk or fresh cream. Switch off the flame and garnish with coriander leaves

• The rich and creamy Methi Paneer is ready to serve!

Methi Paneer Recipe | How to make Methi Paneer Gravy

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