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).
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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.
Paneer Masala With Methi can be made for everyday Indian-style meals or festivals, get-togethers, and special occasions.
The recipe is vegetarian and gluten-free and can be easily doubled or tripled.
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
- Paneer Ghee Roast
- Methi Malai Paneer
- Paneer Korma
- Paneer Tikka Masala
- Paneer Lababdar
- Palak Paneer Bhurji
- Paneer Masala
Ingredients
Paneer – You can use homemade paneer or buy a packet from any Indian grocery store near you. These days Costco 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 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 unavailable, use any cooking oil.
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 ingredient gives 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 make paneer methi for 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 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.
Mix
- 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
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 2 tablespoon vegetable oil in a pan over medium-high heat.
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.
Add 2 teaspoon ginger garlic paste and cook for 3-4 minutes until the onions are nicely browned.
Add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Now add ½ cup of pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
Add
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon 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 1 cup of chopped methi leaves (packed) 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 2 tablespoon of unsweetened heavy cream and cook for another minute.
Check for salt and add more if needed. Serve hot.
Frequently Asked Questions
Sometimes the methi is very bitter. There is a tip using which you can 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.
Serving Suggestions
Paneer Aur Methi Masala can be served with any Indian bread. You can select from phulka, tawa paratha, lachha paratha, naan, garlic naan, tandoori roti, missi roti, and many more.
It tastes great with steamed rice, jeera rice, or lightly spiced pulao.
The leftover curry can be used to make delicious kathi rolls or sandwiches.
Storage Suggestions
Paneer Methi Masala will last about 2 to 3 days in the fridge.
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 bit of water if you feel it has become thick after refrigerating.
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Recipe Card
Paneer Methi Masala Recipe
Ingredients
To Marinate The Paneer
- 7 ounce 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 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
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.
Did you make this recipe? Let me know!