Methi Paneer is a delicious gravy in which fresh fenugreek leaves (methi) and paneer (Indian cottage cheese) are cooked in onion tomato gravy. It is easy to make, very healthy and goes well with pulao, flavored rice, chapati and parathas. Today we will learn how to make methi paneer masala gravy following this easy recipe with step wise pictures.
Methi Paneer Gravy-Side dish for pulao and chapati
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Ingredients needed
Onion – 1 cup finely chopped
Ginger-garlic paste – 1 1/2 tsp
Fenugreek leaves/methi – 2 cups finely chopped
Tomatoes – 1 cup finely chopped or tomato puree
Paneer – 200 grams
Salt needed
Spice Powder
Turmeric powder – 1/4 tsp
Red chilli powder – 3/4 tsp
Coriander powder – 1 1/2 tsp
Roasted Cumin powder -1 tsp
Garam masala powder – 3/4 – 1 tsp
For the seasoning
Oil – 2 tbsp
Cumin seeds – 1 tsp
Red chilli – 1
Asafoetida/hing – a generous pinch
Preparation
Wash and clean fenugreek leaves. You can use the tender stems also. Chop it finely and keep it aside.
Chop onions and tomatoes finely. You can use tomato puree also instead of chopped tomatoes.
Cut paneer into cubes.
Method
Heat oil in a pressure cooker/pan, add cumin seeds, red chillies and hing. When cumin seeds sizzles, add finely chopped onions.
Saute onions until it turns light brown. Add a little salt to speed up the process.
Add ginger garlic paste and saute for a few more minutes.
Once the onion turns brown and the raw flavor of the ginger garlic paste goes, add finely chopped fenugreek leaves.
Saute for 2-3 minutes and then add finely chopped tomatoes or tomato puree (just grind the raw tomatoes) and cook for 3-4 minutes on medium heat.
Add all the spice powder mentioned under “spice powder”.
Cook until the tomatoes become mushy and the mixture looks almost dry.
Add the paneer pieces and mix well so that the paneer is well coated with the masala.
Add 1 1/4 – 1 1/2 cup of water, salt needed and close the pressure cooker.
Cook for 1 whistle. Once the pressure subsides, open the cooker and simmer for 5-6 minutes.
Enjoy delicious and nutritious Methi Paneer gravy with rice or chapati.
Note – If you do not have a cooker, you can make this in a pan or kadai also.
Enjoy preparing more Methi Recipes
Vendhaya Keerai Sadam South Indian style
Vendhaya Dosa (Fenugreek seeds dosa)
Wow… Looks lovely & nutritious too.. ☺
Looking yummy with greens .thanks for sharing padhu.
Looks awesome, shall try it in coming week
Can we kasturimethi leaves? BTW, what pressure cooker u use, is it nonstick or anodised….
Use fresh methi leaves for this recipe. It is prestige black deluxe plus hard anodized pressure pan.
Hi what brand of paneer you use? If I buy readymade paneer can I use in cooking strait.can I do anything before adding in cooking?
I used milky mist paneer for this recipe. Just wash it and use it directly.
Yummy…
Hi padhu, I have a doubt in baking cake can we use pasteurised butter it won spoil the taste uh?
Thank you for this delicious recipe ….i tried it and it came out awesome.Thank you 🙂