Paneer Methi Masala Recipe
Paneer Methi Masala is a delicious North Indian-style curry made with paneer (Indian cottage cheese) and fresh fenugreek leaves (methi). Make it at home using my easy-to-follow recipe (vegetarian and gluten-free).
If you want more paneer gravies to include in your special or festive meals, here are a few more lined up for you – Kashmiri Laal Paneer, Paneer Butter Masala, Matar Paneer, and Paneer Ghee Roast.
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Table of Contents
About Paneer Methi Masala
Want a unique paneer gravy that tastes 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.
This paneer masala with methi can be prepared for everyday Indian-style meals, festivals, get-togethers, and special occasions.
The recipe is vegetarian and gluten-free and can be easily doubled or tripled.
Ingredients
Paneer (Indian Cottage Cheese)
You can use homemade paneer or buy a packet from any Indian grocery store near you. Nanak is my favorite brand of paneer. These days, Costco, Sam’s Club, and Trader Joe’s also carry paneer in their refrigerator section.
If the store-bought paneer is not soft, soak it in warm water for 10 minutes before using it in the recipe.
You can also use tofu cubes as a substitute for 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 prefer using Kashmiri red chili powder for its vibrant color and milder taste. You can substitute it with any red chili powder or even paprika powder.
If mustard oil is unavailable, use any cooking oil.
For The Curry
Oil – I cook this curry in canola oil, but you can use any cooking oil. To make it richer, replace the 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) give a distinct flavor to the curry. If fresh methi is unavailable, use frozen methi as a substitute. Use half the quantity of frozen methi as compared to fresh methi, as the frozen methi is compressed when packed.
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 make paneer methi for everyday meals.
Others – You will also need cumin seeds, onions, ginger-garlic paste, and pureed tomatoes.
How To Make Paneer Methi Masala
Marinate The Paneer
Step 1: Rinse a 7-oz (200 g) paneer slab with water and cut it into bite-sized pieces.
Note – Soak the cubes in hot water for 10 minutes if the paneer is chewy.
Step 2: Mix the following ingredients in a medium mixing bowl.
- ¼ cup 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
Step 3: Add the paneer pieces to the bowl and mix well to coat them with the marinade. Set the bowl aside.
Make The Curry
Step 4: Heat 2 tablespoon oil in a pan over medium-high heat.
Step 5: Once the oil is hot, add ½ cup of thinly sliced onions and cook them until they are slightly browned (6-8 minutes), stirring frequently.
Step 6: Add 2 teaspoons of ginger garlic paste and cook for 3-4 minutes, until the onions are nicely browned.
Step 7: Add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Step 8: Now add ½ cup of pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
Step 9: Add the following ingredients to the pan and cook until the oil starts to separate from the sides of the pan.
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
Step 10: Add ¼ cup of water if the masala is getting dry.
Step 11: Reduce the heat to low.
Step 12: Now add 1 cup of chopped methi leaves (packed) and mix well.
Step 13: Cover the pan and cook for 2 minutes.
Step 14: Now add the marinated paneer along with the marinade and 1 cup of water, and mix well.
Step 15: Cover and cook for 10 minutes.
Step 16: Add 2 tablespoons of unsweetened heavy cream and cook for an additional minute.
Step 17: Check for salt and add more if needed. Serve hot.
Paneer Methi Masala FAQs
Sometimes the methi is very bitter. There is a tip that can help reduce its bitterness. 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.
Paneer Methi Masala can be stored in the fridge for about 2 to 3 days. Store the curry in a properly cleaned, dry, airtight container.
Reheat it in a pan or microwave, and adjust the consistency with a bit of water if it has become too thick after refrigeration.
I do not recommend freezing it, as the gravy contains yogurt and cream, which may alter its texture once thawed.
Serving Suggestions
Paneer Aur Methi Masala can be served with any Indian bread. You can select from phulka, plain tawa paratha, lachha paratha, naan, tandoori roti, missi roti, and many more.
It tastes excellent with steamed rice, jeera rice, or lightly spiced pulao.
The leftover curry can be used to make delicious kathi rolls or sandwiches.
Other North Indian Curry Recipes We Recommend
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Paneer Methi Masala Recipe
Ingredients
To Marinate The Paneer
- 7 ounces paneer (200 g)
- 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 cooking oil)
For The Gravy
- 2 tablespoons 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
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 cook them until they are slightly browned (6-8 minutes), stirring frequently.
- Add ginger garlic paste and cook 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.
Can I use frozen fenugreek leaves if fresh are unavailable
Yes sure, you can.