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You are here: Home / Paneer Recipes / Methi paneer recipe, how to make dry methi paneer

Methi paneer recipe, how to make dry methi paneer

November 1, 2022 4 Comments

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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.

Table of Contents

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  • Methi Paneer Recipe
    • Ingredients  
    • Instructions 

Here’s a picture, see if you can spot all the plants I mentioned in the picture below.

Balcony GardenPin
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 methi leaves for methi paneerPin
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 recipePin

Methi Paneer Recipe

nags
Methi paneer recipe, a dry recipe with paneer and methi, easy and quick enough for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Paneer
Cuisine Indian
Servings 4

Ingredients
  

  • 2 cups paneer cubes
  • 1 cup fresh methi leaves or 4 tbsp kasuri methi
  • 1/2 tsp cumin seeds jeera
  • 1/2 cup finely chopped onions
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder adjust to taste
  • 1/4 tsp amchoor powder or juice of half a lime
  • 1 cup milk or 1/2 cup cream
  • 2 tbsp oil
  • 1/8 tsp 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
Keyword methi paneer

Step by Step Methi Paneer Recipe

Heat oil in a pan and fry the paneer cubes

methi paneer recipePin

until golden brown

methi paneer recipePin

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 recipePin

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 recipePin

Add the ginger garlic paste and sauté for a minute or so until fragrant

methi paneer recipePin

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 recipePin

Now add the milk and let it simmer in the gravy for a minute or two

methi paneer recipePin

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 recipePin

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.

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By nags Filed Under: Paneer Recipes

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Reader Interactions

Comments

  1. SELIN BABU

    October 20, 2015 at 10:59 am

    Instead of 1 cup milk can i use 1 cup cream

    Reply
    • Nagalakshmi V

      October 23, 2015 at 4:21 am

      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

      Reply
  2. Zehra A R

    October 12, 2015 at 7:32 pm

    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.

    Reply
    • Nagalakshmi V

      October 13, 2015 at 3:16 am

      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.

      Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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