curry
Creamy Paneer Methi with Fenugreek
A comforting North Indian curry where soft paneer cubes are simmered in a rich, aromatic gravy infused with fresh fenugreek leaves and warming spices.
Ingredients
Paneer, cubed
protein- Metric
- 250 grams
- Imperial
- 9 ounces
Fresh fenugreek leaves (methi), chopped
herb- Metric
- 1 cup
- Imperial
- 1 cup
Onion, roughly chopped
vegetable- Metric
- 1 large
- Imperial
- 1 large
Tomatoes, roughly chopped
fruit- Metric
- 2 medium
- Imperial
- 2 medium
Ginger-garlic paste
seasoning- Metric
- 1 tablespoon
- Imperial
- 1 tablespoon
Heavy cream
dairy- Metric
- 1/4 cup
- Imperial
- 1/4 cup
Cooking oil
fat- Metric
- 2 tablespoons
- Imperial
- 2 tablespoons
Cumin seeds
spice- Metric
- 1 teaspoon
- Imperial
- 1 teaspoon
Turmeric powder
spice- Metric
- 1/2 teaspoon
- Imperial
- 1/2 teaspoon
Coriander powder
spice- Metric
- 1 teaspoon
- Imperial
- 1 teaspoon
Garam masala
spice- Metric
- 1/2 teaspoon
- Imperial
- 1/2 teaspoon
Salt, to taste
seasoning- Metric
- to taste
- Imperial
- to taste
Method
Prepare the gravy base
8 minutesHeat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in ginger-garlic paste and cook for another minute until fragrant.
Blend and cook tomatoes
10 minutesAdd chopped tomatoes to the pan and cook until soft, about 5 minutes. Let the mixture cool slightly, then transfer to a blender and blend into a smooth paste. Return the paste to the pan and cook for 3-4 minutes until oil separates.
Add spices and fenugreek
3 minutesStir in turmeric powder, coriander powder, and salt. Add chopped fenugreek leaves and cook for 2-3 minutes until they wilt and release their aroma.
Incorporate paneer and cream
5 minutesGently add paneer cubes to the gravy, stirring carefully to coat them without breaking. Pour in heavy cream and mix well. Simmer on low heat for 5 minutes to let the flavors meld.
Finish and garnish
2 minutesSprinkle garam masala over the curry and give it a final stir. Turn off the heat and let it rest for 2 minutes before serving.
Equipment
- Heavy-bottomed pan or kadai
- Blender or food processor
- Cutting board
- Knife
- Measuring spoons
Nutrition facts
Tips
- For a richer flavor, lightly pan-fry the paneer cubes in a little oil before adding them to the gravy.
- If fresh fenugreek leaves are unavailable, use 2 tablespoons of dried kasuri methi, soaked in water for 10 minutes and then added.
- Adjust the cream quantity to control the richness, you can substitute with cashew paste for a dairy-free version.
Serving suggestions
- Serve hot with steamed basmati rice, naan, or roti.
- Garnish with fresh coriander leaves and a drizzle of cream for extra appeal.
Recipe by
Anaya Iyer
Specialises in Indian cuisineAnaya Iyer is an indian recipe author whose cooking is grounded in Indian spice layering, everyday curries, and regional home-cooked meals. Their work for AboutFoods focuses on authentic, well-tested home recipes and roughly 50 dishes within the indian section, helping cover a cuisine library of about 500 recipes.