Methi Paneer / Cottage Cheese in Fenugreek Flavour

July 31, 2014 Motions and Emotions 15 Comments

Methi Paneer is a dish from Punjab. Though Aloo Methi is common in any restaurant menu card, but Methi Paneer is very rare.  Methi has a little bitter taste but full with lots of health benefits. Many people does not like the taste of methi, but I am sure they will like the taste of Methi Paneer. I have used lemon juice to add sourness to the gravy, you can also use curd instead of tomato. You can also add some dry methi leaves (kasoori methi) for garnishing the gravy. Here is the recipe of methi paneer my own way:

Methi Paneer / Cottage Cheese in Fenugreek Flavour

Paneer/Cottage Cheese - 200 gms
Methi (Fenugreek) Leaves - 11/2 - 2 cups
Methi (Fenugreek) Seeds - 1 teaspoon
Onion Paste - 1/2 cup
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Green Chilli - 2 to 3
Cumin (Jeera) Seeds - 11/2 teaspoon
Cumin Powder - 2 teaspoon
Turmeric powder -2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 2 teaspoon
Lemon Juice - 2 teaspoon
Keora Water - few drops
Salt to taste
Sugar - 2 teaspoon
Ghee - 2 teaspoon
Refined Oil


Warm  two cups of water and keep the paneer in warm water for ten minutes. Now take out the paneer and make small rectangular pieces. Heat oil in a pan and saute paneer pieces using salt and little garam masala powder. Keep them aside. Blanch methi leaves and make a smooth paste. Heat oil in a pan. Take methi seeds in a dry strainer and dip in the hot oil, so that the oil has the flavour of fenugreek. Once the methi seeds turn brownish take out the strainer. Add ghee in the oil and cumin seeds. Once the cumin seeds start crackling add onion paste. After five minutes, add ginger and garlic paste, green chilli, cook them for a while and next add dry spices ( turmeric powder, red chilli powder, cumin powder, coriander powder, salt, sugar,). Mix them well for sometime and add methi leave's paste. Cook until the raw smell is completely gone. Now slowly add some water and adjust gravy consistency. Add paneer pieces in the gravy and add lemon juice, garam masala powder. Cover with a lid and cook under slow flame for 5 minutes. Open the lid and add keora water (3 to 4 drops). Serve methi paneer with paratha or roti.


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