Lahsooni Methi Paneer is a delicious paneer curry where paneer cubes are cooked in a spicy gravy along with dried fenugreek leaves. Here is how to make it.
About This Recipe
There are days when you have sudden guests over and there is no time to make something fancy that has an elaborate process, this delicious Methi Paneer comes in handy.
It is an Indian gravy that has Paneer as the star ingredient, which is added in a rich and creamy yogurt gravy.
Dried Fenugreek leaves and garlic, are two main ingredients that not only adds a beautiful flavor to the dish but also make it aromatic.
This Paneer Gravy originally belongs to Punjab, but within a span of time it has become popular all over India and the ingredients are modified to match one’s taste and preference.
You can even replace the Paneer with Tofu in this curry or add Matar or Corn for that extra bite in your gravy.
You can even add fresh methi if it’s in season.
This Methi Paneer is,
- Rich and Creamy
- Easy to make
- Rich in protein
- Apt for Festive meals
Paneer – This is a great ingredient to use for vegetarians, to fulfil their protein intake of the day. You can either make it at home or use the store bought ones.
Kasuri Methi – This ingredient makes this dish different from others. While I love the earthy flavor of dried fenugreek leaves, I also add fresh methi when it is in season.
Yogurt and All Purpose Flour– The base of this gravy is made with yogurt. Use fresh yogurt for the best taste. Mix a little all purpose flour in the curd while adding as this makes the gravy thick and also gives it a nice texture.
Fresh Cream – This is optional! The days I make this for some special occasion, i add fresh cream. If I am making this for everyday meals, I skip Cream adding into this curry.
Honey – For that slight hint of sweetness, Honey is a must. You can even add a little sugar, if you don’t eat honey.
Spice Powders – When it comes to spices, I have used turmeric powder, coriander powder, garam masala powder, Kashmiri red chilli powder and salt.
For Tadka – I love the extra garlicky flavour in this curry and thus I add a ghee garlic tadka on top.
Other Ingredients – Other than these, we will need lemon, oil, onion, ginger and garlic.
Step by Step Recipe
Heat oil in a heavy bottom pan. Once the oil is hot, add garlic and fry for a few seconds.
Add onion and ginger and fry till onion turns slightly brown.
Whisk yogurt with flour and add it in the pan. Cook for a minute.
Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. Add little water and cook for a minute.
Now add paneer, cream, Kasuri methi, lemon juice and honey and cook for 2-3 minutes.
Add water if required and cook for another minute.
For the tadka. Heat ghee in a pan. When the ghee is hot, add garlic and fry till they turn light brown.
Pour the tadka over the curry. Serve hot with Laccha Paratha or Naan.
Frequently Asked Questions
Making Kasuri Methi at home is a very easy process. Whenever I have extra Methi at home, I dry them, Make Kasuri Methi and store for later use.
You can find my detailed recipe about how to prepare the same here – Kasuri Methi.
Burn coal directly on the flame until it turns red. Now place the coal in a steel bowl and place it in the middle of the curry in the pan. Pour some ghee on the coal and cover the pan with a lid.
Let it sit for about 3 to 5 minutes. Open the lid, take out the bowl and your smoky Methi Paneer is ready.
You can add fresh Methi after the onions are browned and then cook until they are soft and then follow the same processor you can also saute the Methi in a different pan with a little oil until soft and add with Paneer in the end.
Use fresh methi leaves in place of dried kasuri methi.
You can use crumbled paneer to make methi paneer bhurji.
Add corn, aloo or peas along with paneer.
You can make this gravy, add rice to it and cook like a pulao.
This Curry will last for about 2 days in the refrigerator when stored in an airtight container. Reheat it in a pan or microwave properly before serving.
Methi Paneer cannot be frozen, as the curd will split while you thaw the curry and it won’t taste good even after reheating.
With the perfect hint of Garlic and Kasuri Methi, this delicious Paneer Gravy tastes great with almost all the Indian bread such as Roti, Tawa Paratha, Laccha Paratha, Naan, Tandoori Roti, Missi Roti or any other bread that you prefer to make at home.
It also tastes great with Steamed Rice, Jeera Rice, Matar Pulav, or any other flavourful Pulav of your choice.
If you have leftovers of this Paneer Sabzi, you can even use it as a stuffing for your Parathas, and make Methi Paneer Parathas for breakfast.
Methi Paneer Recipe
- 4 tbsp Oil
- 3 tsp Garlic (Finely chopped)
- 1 cup Onion (Finely chopped)
- 1 inch Ginger (grated)
- 1/4 cup Yogurt
- 1 tsp All purpose flour
- 2 tsp Coriander powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 2 tbsp Fresh cream
- 2 tbsp Kasuri methi
- 200 gms Paneer
- 2 tsp Lemon juice
- 1 tsp Honey
For the tadka
- 1 tsp Ghee
- 1 tsp Garlic (Chopped)
- Heat oil in a heavy bottom pan.
- Once the oil is hot, add garlic and fry for a few seconds.
- Add onion and ginger and fry till onion turns slightly brown.
- Whisk yogurt with flour and add it in the pan.
- Cook for a minute.
- Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.
- Add little water and cook for a minute.
- Add paneer, cream, kauri methi, lemon juice and honey and cook for 2-3 minutes.
- Add water if required and cook for another minute.
For the tadka
- Heat ghee in a pan.
- When the ghee is hot, add garlic and fry till they turn light brown.
- Pour the tadka over the curry.
- Serve hot with Laccha Paratha or Naan.