Methi Paneer Recipe
Prep time
Cook time
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Methi paneer recipe, a dry recipe with paneer and methi, easy and quick enough for a weeknight dinner.
Recipe type: Paneer
Cuisine: Indian
Serves: 4
  • 2 cups of paneer cubes
  • 1 cup of fresh methi leaves
  • ½ tsp of cumin seeds (jeera)
  • ½ cup of finely chopped onions
  • 1 tsp of ginger garlic paste
  • 1 tsp of coriander powder
  • ½ tsp of red chilli powder (adjust to taste)
  • ¼ tsp of amchoor powder (or juice of half a lime)
  • 1 cup of milk
  • 2 tbsp of oil
  • ¼ tsp of methi seeds
  1. If using fresh paneer, refrigerate for at least 30 mins so it's firm before pan frying. If using frozen paneer, defrost completely before proceeding
  2. Heat the oil in a pan and shallow fry the paneer pieces until golden brown
  3. Dunk them into a bowl of warm water directly from the pan
  4. Let them soak in the water while you proceed with the rest of the recipe
  5. In the same oil used to fry the paneer, add the cumin and fenugreek seeds
  6. When they sizzle, add the onions and saute until light golden brown
  7. Now add the ginger garlic paste and saute again for a minute or so until fragrant
  8. Drain the paneer and squeeze out excess water. Add to the above along with the methi leaves, chilli powder, coriander, and amchoor (if using), and salt
  9. Sauté and let the spices cook for a minute
  10. Now add the milk and let it simmer in the gravy for a minute or two
  11. Let the gravy cook down until it coats the paneer pieces. Adjust salt if needed and add a pinch of sugar (optional) to enhance the flavours
Recipe by Edible Garden at