Sharing my Methi paneer recipe – its a light yet flavorful version of the methi paneer we get in restaurants. I’m not using any butter or cream in this recipe but instead whole milk (full fat milk). The milk makes it creamy without making it too heavy. Credit for the recipe goes to my sister Shruti who is also a great cook and makes some really great food at home. She made Methi Paneer for us when she came to visit us in Bangalore back in 2010 and the recipe became an instant hit as we love both Paneer and Methi. I really like this recipe as it is simple and quick and makes a great alternative to the normal paneer dishes I make at home. I love Methi! Be it in paranthas or missi roti, pakodas or chicken.. But if you don’t like the bitter taste of methi just use a little less kasuri methi in this recipe. Serve this dish with roti, plain parantha or naan. Enjoy 🙂
- 300-350gm of paneer or Indian cottage cheese (cut into pieces)
- 2 cups or 2 tomatoes (finely chopped)
- 1 cup or ½ onion (finely chopped)
- 1 inch or 1 tablespoon ginger (finely chopped)
- 2-3 green chillies or to taste (chopped)
- 1 cup fresh methi or fenugreek leaves (chopped)
- 2 tablespoon kasuri methi (you can add less if dont like the bitter taste)
- 1 tablespoon tomato ketchup
- 1 - 1 ½ cup whole milk (depending on how much gravy you like)
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon garam masala or to taste
- 2-3 tablespoon of vegetable oil
- Chopped coriander leaves for garnishing (to taste)
- Salt to taste
- In a pan or kadai, heat 2-3 tbsp of vegetable oil. Add 1 tsp of cumin seeds and once they develop some color add 1 cup of onions.
- Sweat the onions for 2-3 minutes and add 1 tbsp of chopped ginger. Stir and saute, let the onions develop a nice golden brown color.
- Once done, add the tomatoes and saute for a minute. Add 1 tsp turmeric powder, coriander powder and red chilli powder. Also add chopped green chillies and salt to taste.
- Cook the masala for 5 minutes or until the tomatoes are fully cooked and become like a paste.
- Then, add 1 cup of fresh methi leaves, stir and cook for another 2-3 minutes.
- Lower the flame and add 1 cup of milk. Stir well and let the gravy simmer for 2 minutes.
- Add 1 tbsp tomato ketchup and simmer for another minute. Then add 2 tbsp of crushed kasuri methi and stir. You can add some more milk, about half cup if you like more gravy.
- Lastly finish the gravy with 1 tsp of garam masala and roasted cumin powder. Mix well and add the paneer pieces. Cook for 2 more minutes and garnish with coriander leaves. Serve hot with chapati, parantha or naan. Enjoy!