![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20554659574_67dc3ba9a9_z1.webp)
Methi paneer recipe: learn how to make dry methi paneer, a delicious side dish recipe with paneer and fresh methi leaves.
I have an edible balcony garden, you guys. Actually, calling it a garden is a bit of a stretch but I do have a few gorgeous things growing there like methi leaves, okra, coriander leaves, carrot, cherry tomatoes, curry leaves, chillies, basil, and jasmine.
Here’s a picture, see if you can spot all the plants I mentioned in the picture below.
![]() |
My balcony garden – picture taken on my phone |
Methi is incredibly easy to grow. For my first batch, I just sowed some fenugreek seeds from my kitchen spice jar and had fresh leaves within a few weeks. While it wasn’t enough to make a dish of its own, I had enough fresh methi to make this methi paneer, a semi-dry dish that went nicely with roti and dal fry.
Love paneer? Try:
Tomato paneer pulao
Matar paneer
Paneer shashlik
Palak paneer
Paneer payasam
![]() |
Fresh homegrown methi |
For more pictures of my balcony garden and edible gardening journey in Singapore, please follow me on Instagram.
This is also the first time I tried frying paneer and then dunking it into warm water to keep them soft. I see this tip in almost all paneer recipes I see but had never tried it before. Verdict? It works but not as well as I had imagined. If you refrigerate paneer, it will turn hard so some gentle warming is definitely a good idea. Also, the excess oil floats into the water so it’s not a bad move, all things considered.
![methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20554659574_67dc3ba9a9_z-320x320.jpg)
Methi Paneer Recipe
Ingredients
- 2 cups of paneer cubes
- 1 cup of fresh methi leaves
- 1/2 tsp of cumin seeds jeera
- 1/2 cup of finely chopped onions
- 1 tsp of ginger garlic paste
- 1 tsp of coriander powder
- 1/2 tsp of red chilli powder adjust to taste
- 1/4 tsp of amchoor powder or juice of half a lime
- 1 cup of milk
- 2 tbsp of oil
- 1/4 tsp of methi seeds
Instructions
- 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
- Heat the oil in a pan and shallow fry the paneer pieces until golden brown
- Dunk them into a bowl of warm water directly from the pan
- Let them soak in the water while you proceed with the rest of the recipe
- In the same oil used to fry the paneer, add the cumin and fenugreek seeds
- When they sizzle, add the onions and saute until light golden brown
- Now add the ginger garlic paste and saute again for a minute or so until fragrant
- 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
- Sauté and let the spices cook for a minute
- Now add the milk and let it simmer in the gravy for a minute or two
- 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
Step by Step Methi Paneer Recipe
Heat oil in a pan and fry the paneer cubes
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20989414588_3c05061066_m.webp)
until golden brown
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20989415008_8b82a575c9_m.webp)
Drain and drop them into a bowl of warm water and set aside. This will ensure that the paneer pieces remain moist and don’t become rubbery on further cooking
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20990520939_2315bef465_m.webp)
In the same pan with the oil, add the cumin and fenugreek seeds. When the cumin starts to sizzle, add the sliced onions. Fry until golden brown
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20556222043_f645b034b3_m.webp)
Add the ginger garlic paste and sauté for a minute or so until fragrant
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21151095796_3d9e713825_m.webp)
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
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/21151095466_7fc7dc8135_m.webp)
Now add the milk and let it simmer in the gravy for a minute or two
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20556222313_3738c9c8a6_m.webp)
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. You are all done. Remove from heat and serve warm with roti or rice
![methi paneer recipe methi paneer recipe](https://www.cookingandme.com/wp-content/uploads/2015/09/20989415118_9dec9cb499_m.webp)
Note:
I made the methi paneer more of a dry version so if you want more gravy, you can add more milk, cream, coconut milk, cashew paste, etc along with enough water to make a gravy of your preferred consistency.
For methi paneer recipe in Hindi, Tamil, Telugu, Urdu, etc please use the Google translate button in the sidebar.
Instead of 1 cup milk can i use 1 cup cream
it will be too thick, so i'd recommend using 12/ cup cream and 1/2 cup water instead of the 1 cup milk in this methi paneer recipe
I made this dish for dinner today..gravy version..I added more milk for the gravy..added little turmeric powder for colour..It came out really yummy..we had it with Kerala Porotta..everyone liked it.
what a great idea to serve it with parotta. glad you liked it. yes, milk or cream will work very well to add some gravy.