Tuesday, 15 April 2014

Methi Paneer - Paneer and Methi cooked in Coconut Gravy

Methi Paneer is a delicious gravy with paneer and fenugreek leaves. Cottage cheese / Paneer is the most rich ingredient for vegetarian gravy option. Fenugreek leaves are rich in Iron. This gravy is healthy and delicious. It pairs well with roti or naan or even flavoured rice and pilaf.


  • 250 Grams of Paneer cut into big cubes
  • 1/2 Cup packed Fresh Methi Leaves / Fenugreek Leaves - chopped
  • 1 Medium Onion chopped finely
  • 1 Tomato chopped finely
  • 1 Teaspoon Ginger and Garlic Paste
  • 1 Cup Thin Coconut Milk ( If you are using canned coconut milk, mix 1/2 cup coconut milk with 1/2 cup water )
  • 2 Tablespoon Fresh Cream
  • 1 Tablespoon Coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1 Tablespoon Oil + 1 teaspoon oil for frying paneer
  • Salt to taste


1. In a non stick pan, heat 1 teaspoon oil. When the oil is hot, add paneer cubes and fry until it is light brown. Flip sides and fry all sides. Paneer becomes tough and chewy if you over fry them. So fry quickly for 1 minute or just for few seconds. Remove paneer cubes and drain on paper towel. Set aside


2. In the same pan, heat 1 tablespoon Oil. When the oil is hot, add onions and fry until they are soft


3. Add Ginger garlic paste and fry on low flame until oil starts leaving from the mixture


4. Now add tomatoes and cook till they are mushy and soft and gets blended well with the onion mixture

5. Add coriander powder, chilli powder and mix everything together and fry for a minute


6. Add chopped methi leaves and fry for 5 minutes, stirring frequently

7. Add 1/2 Cup water and salt to the pan. Add fried paneer cubes. Let it cook for 10 minutes on low flame


8. Add coconut milk  and fresh cream and cook just until the gravy starts bubbling up. Switch off the flame


9. Serve hot with roti / naan / rice

No comments:

Post a Comment