Paneer Methi Masala is a delightful vegetarian curry where the subtle bitterness of fresh fenugreek leaves meets the creaminess of paneer and the richness of a spiced yogurt marinade. The paneer is first coated in a flavorful blend of curd, spices, and fried onions to absorb the flavors before being simmered in a luscious tomato-onion gravy. Fresh cream at the end adds a silky texture, making this curry perfect for pairing with naan, parathas, or jeera rice.
This dish is a staple in Indian households and restaurants, known for its balanced flavor profile—slightly tangy, mildly bitter, and richly spiced without being overpowering.
Marinate the Paneer
Rinse paneer under water and cut into bite-sized cubes.
In a medium mixing bowl, combine curd, coriander powder, Kashmiri red chili powder, garam masala powder, cumin powder, black pepper powder, crushed Kasuri methi, fried onion, and mustard oil.
Add paneer cubes and toss gently to coat. Set aside for at least 15 minutes
Make the Gravy
Heat vegetable oil in Prestige Magic Base Cookware over medium-high heat.
Add sliced onions and cook until lightly browned.
Add ginger garlic paste and sauté for 3–4 minutes until the onions turn golden brown.
Add cumin seeds and let them crackle for 4–5 seconds.
Add pureed tomatoes and cook for 2–3 minutes.
Stir in salt, coriander powder, chili powder, and turmeric powder. Cook until oil separates from the sides. Add a splash of water if needed.
Add Methi & Paneer
Reduce heat to low and add chopped methi leaves. Mix well.
Cover and cook for 2 minutes to soften the leaves.
Add the marinated paneer along with all the marinade and 1 cup water. Mix gently.
Cover and cook for 10 minutes so the flavors blend.
Finish & Serve
Stir in fresh cream and cook for 1 more minute.
Adjust salt if needed and serve hot with naan, parathas, or steamed rice.
Tips and Tricks
- Avoid Overcooking Paneer: Cooking paneer too long can make it rubbery; keep it soft by simmering gently.
- Mustard Oil Flavor: Heating mustard oil until it just starts to smoke removes bitterness while retaining aroma.
- Kasuri Methi Boost: Crush dried fenugreek leaves between palms before adding for enhanced fragrance.
- Creamy Finish: For a richer gravy, add a tablespoon of cashew paste along with cream.
Frequently Asked Questions
Yes, substitute with 2 tbsp dried Kasuri methi for a similar flavor.
Use tofu instead of paneer, coconut yogurt instead of dairy curd, and cashew cream instead of dairy cream.
Soft butter naan, garlic naan, or jeera rice pair beautifully.
