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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Paneer Methi Masala

    Published: Nov 1, 2022 | Last Updated On: Nov 2, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Paneer Methi Masala

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    Paneer Methi Masala is a delicious North Indian style curry made using paneer, and fresh fenugreek leaves (methi). Make it at home using my easy recipe (vegetarian, gluten-free).

    If you are looking for more paneer gravies to include in your special or festive meals, then here are a few more lined up for you – Kashmiri Laal Paneer, Paneer Butter Masala, Matar Paneer, Paneer Ghee Roast, Methi Malai Paneer, Paneer Korma and Paneer Tikka Masala.

    Paneer methi masala served in a bowl.
    Jump to:
    • About Paneer Methi Masala
    • Ingredients
    • How To Make Paneer Methi Masala
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Paneer Methi Masala

    Want a unique paneer gravy that tastes just like the one you get at Indian restaurants? If yes, then you have found the perfect one – Paneer Methi Masala.

    This rich and creamy paneer curry comes together in under 30 minutes using a few simple ingredients.

    Paneer Masala With Methi can be made for everyday Indian-style meals or for festivals, get-togethers, and special occasions.

    The recipe can be easily doubled or tripled.

    Ingredients

    Paneer methi masala ingredients 1
    Paneer methi masala ingredients 2
    Paneer methi masala ingredients 3
    Paneer methi masala ingredients 4

    Paneer – You can use homemade paneer or buy a packet from any Indian grocery store near you. These days Costco and Trader Joes also carry paneer in their refrigerator section.

    If the store-bought paneer is not soft, then soak it in warm water for 10 minutes before using it in the recipe.

    You can also use tofu cubes instead of paneer.

    For The Marination

    To marinate the paneer, you will require – thick yogurt (or Greek yogurt), coriander powder, Kashmiri red chili powder, garam masala powder, cumin powder, black pepper powder, Kasuri methi, crispy fried onions, and mustard oil.

    I like to use Kashmiri red chili powder, for better color and a less spicy taste. You can substitute it with any red chili powder or even paprika powder.

    If mustard oil is not available, then use any oil of your choice.

    For The Curry

    Oil – I cook this curry in vegetable oil. If you want to make it richer, then replace oil with ghee or butter.

    Spice Powders – You will need a few basic Indian spice powders like coriander powder, salt, Kashmiri red chili powder, and turmeric powder.

    Fenugreek Leaves (Methi) – This is the ingredient that adds a distinct flavor to the curry.

    Heavy Cream – Unsweetened heavy cream makes this curry rich and creamy. It also balances the slight bitterness of the methi leaves.

    You can skip adding it if you are making paneer methi for your everyday meals.

    Others – You will also need cumin seeds, onions, ginger garlic paste, and pureed tomato.

    How To Make Paneer Methi Masala

    Marinate The Paneer

    Rinse a 200 g paneer slab with water and cut it into bite-sized pieces.

    Note – If the paneer is chewy, then soak the cubes in hot water for 10 minutes.

    Mix

    • 200 g of thick yogurt
    • 1 teaspoon coriander powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • ½ teaspoon cumin powder
    • ½ teaspoon black pepper powder
    • 1 tablespoon crushed Kasuri methi
    • ¼ cup crispy fried onions
    • 1 tablespoon mustard oil

    in a medium mixing bowl.

    Marination ingredients added to a bowl.
    Mixed well.

    Add the paneer pieces to the bowl and mix well to coat them with the marinade. Set the bowl aside.

    Paneer added to the bowl.
    Paneer coated with the marinade.

    Make The Curry

    Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ½ cup of thinly sliced onions and fry them until they are slightly browned (6-8 minutes), stirring frequently.

    Onions added to the pan.

    Add 2 teaspoon ginger garlic paste and fry for 3-4 minutes until the onions are nicely browned.

    Ginger garlic paste added to the pan.

    Add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Cumin seeds added to the pan.

    Now add ½ cup of pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.

    Pureed tomatoes added to the pan.

    Add 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon turmeric powder, and cook until oil starts to separate from the sides of the pan.

    Spice powders added to the pan.

    Add some water if required.

    Little water added to the pan.

    Reduce the heat to low.

    Now add 1 cup of chopped methi leaves (packed) and mix well.

    Methi added to the pan.
    Mixed well.

    Cover the pan and cook for 2 minutes.

    Pan covered with a lid.

    Now add the marinated paneer along with the marinade and 1 cup of water and mix well.

    paneer along with the marinade and some water added to the pan.

    Cover and cook for 10 minutes.

    Pan covered with a lid.

    Add 2 tablespoon of unsweetened heavy cream and cook for another minute.

    Heavy cream added to the pan.

    Check for salt and add more if needed. Serve hot.

    Ready paneer methi masala.

    Frequently Asked Questions

    Why is my methi tasting bitter?

    Sometimes the methi is very bitter in taste. There is a tip using which, you can reduce its bitterness.
    Just mix the chopped methi with a teaspoon of salt and keep it aside for 10 minutes. Now squeeze the liquid from the methi and use it in your recipes, it will be less bitter.

    Serving Suggestions

    Paneer Aur Methi Masala can be served with any Indian bread of your choice. You can select from phulka, tawa paratha, lachha paratha, naan, garlic naan, tandoori roti, missi roti, and many more.

    It also tastes great with steamed rice, jeera rice, or any lightly spiced pulao.

    The leftover curry can be used to make scrumptious kathi rolls or sandwiches.

    Storage Suggestions

    Paneer Methi Masala will last in the fridge for about 2 to 3 days.

    Store the curry in a properly cleaned and dry air-tight container.

    Reheat it in a pan or microwave, and adjust the consistency with a little water if you feel it has become thick after refrigerating.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Paneer Methi Masala is a delicious North Indian style curry made using paneer, and fresh fenugreek leaves (methi). Make it at home using my easy recipe (vegetarian, gluten-free).

    Paneer Methi Masala Recipe

    Paneer Methi Masala is a delicious North Indian style curry made using paneer, and fresh fenugreek leaves (methi). Make it at home using my easy recipe (vegetarian, gluten-free).
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 230kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate The Paneer

    • 200 grams paneer
    • ¼ cup thick plain yogurt (dahi, curd)
    • 1 teaspoon coriander powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • ½ teaspoon cumin powder
    • ½ teaspoon black pepper powder
    • 1 tablespoon crushed Kasuri methi
    • ¼ cup crispy fried onion
    • 1 tablespoon mustard oil (or any other oil)

    For The Gravy

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • ½ cup thinly sliced onions
    • 2 teaspoons ginger garlic paste
    • ½ cup pureed tomatoes
    • 1 teaspoon salt (or to taste)
    • 1 teaspoon coriander powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon turmeric powder
    • 1 cup chopped methi leaves (fenugreek leaves) (packed)
    • 2 tablespoons unsweetened heavy cream
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    Instructions

    Marinate The Paneer

    • Rinse the paneer slab with water and cut it into bite-sized pieces.
    • Note – If the paneer is chewy, then soak the cubes in hot water for 10 minutes.
    • Mix all the marination ingredients in a medium mixing bowl.
    • Add the paneer pieces to the bowl and mix well to coat them with the marinade. Set the bowl aside.

    Make The Curry

    • Heat oil in a pan over medium-high heat.
    • Once the oil is hot, add onions and fry them until they are slightly browned (6-8 minutes), stirring frequently.
    • Add ginger garlic paste and fry for 3-4 minutes until the onions are nicely browned.
    • Add cumin seeds and let them crackle for 4-5 seconds.
    • Now add pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
    • Add salt, coriander powder, chili powder, and turmeric powder, and cook until oil starts to separate from the sides of the pan.
    • Add some water if required.
    • Reduce the heat to low.
    • Now add methi leaves and mix well.
    • Cover the pan and cook for 2 minutes.
    • Now add the marinated paneer along with the marinade and 1 cup of water and mix well.
    • Cover and cook for 10 minutes.
    • Add heavy cream and cook for another minute.
    • Check for salt and add more if needed. Serve hot.

    Notes

    The recipe can be easily doubled or tripled
    You can skip adding cream if you are making paneer methi for your everyday meals.

    Nutrition

    Calories: 230kcal | Carbohydrates: 6g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 621mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 281mg | Iron: 1mg
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    More Veg Curry Recipes

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    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
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    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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