Methi Paneer - Fenugreek with Cottage Cheese
This Methi Paneer is a creamy, comforting North Indian–style curry made with fresh methi (fenugreek) leaves and paneer (cottage cheese), cooked together in a richly spiced onion-tomato base enhanced with cashew cream. The dish balances the slight bitterness and aroma of methi with the soft, mild flavor of paneer, making it both nourishing and indulgent. It is quick to prepare—ready in under 30 minutes—and wonderfully versatile, suitable for serving to family or guests. Enjoy it hot with roti, naan, or steamed rice for a classic comfort meal.
Ingredients 14
500 g paneer, fresh, cubed
1 bunch methi (fenugreek leaves), plucked and washed
2 onions, large, finely chopped
1⁄2 cup tomato paste
1 tomato, finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2 tsp coriander powder
2 tsp cumin powder
1 1⁄2 tsp red chilli powder, adjust to taste
salt, to taste
15 unsalted cashews, soaked in hot water for 15 mins, ground into a smooth paste
2 tbsp vegetable oil
1 tbsp fenugreek leaves (kasuri methi), dried
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Method 9
Method
Heat the or ghee in a heavy-bottomed pan over medium heat.
Add the and let them crackle. Stir in the and sauté for 30 seconds.
Add the and cook until golden brown.
Mix in the , chopped , and salt. Cook until the tomatoes are soft and mushy.
Add the , , and . Stir well.
Add the fresh and cook until softened.
Stir in the cashew paste and cook for 2–3 minutes, adding a splash of water if needed.
Gently add the and simmer on low heat for 5 minutes.
Finish with the and stir gently to combine.
Bhavna - The Modern Desi Co's tips
The best part of this dish is that you can switch up the protein and replace the paneer with tofu, mushrooms, or even prawns. It truly doesn’t get any more versatile than this.
