Methi Paneer Bhurji (No Onion No Garlic)

Healthy, easy, quick, creamy, Methi Paneer Bhurji is rich and delicious! It is made with Paneer, an Indian cheese, fresh fenugreek leaves, yogurt, and spices.

Methi Paneer Bhurji is without onion and garlic, easy to make, and a very comforting dish. Serve it with Roti or Naan for a complete meal or spread on bread toast for a healthy breakfast or filling brunch.

Jump to:

• About Methi Paneer Bhurji
• Why You Will Love This Recipe
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• More Paneer Recipes
• Recipe Card

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About Methi Paneer Bhurji

When it is winter, we often include greens in our meals. And Methi or fenugreek leaves are greens that we use in many recipes, from snacks to the main course. They give a slightly bitter taste, but it goes incredibly well with other spices and herbs.

I have adapted this recipe from my other recipe of Paneer Bhurji. But then, I have used yogurt in this recipe to balance the bitterness of Methi leaves and make the Bhurji creamy.

Making Methi Paneer Bhurji is an excellent way to include some greens in our diet, and Paneer in the dish makes it kids-friendly. It is a quick recipe perfect for a complete meal if you serve it with Roti, Paratha, or Naan. Or you can enjoy it as a side dish with Dal and Rice.

So again, I am here with another Paneer dish without onion and garlic, but delicious and full of flavors. And try to make Methi Paneer Bhurji with homemade Paneer or Chhena. Because freshly made Paneer or Chhena will make the Bhurji amazingly delicious.

You can check out my Homemade Paneer recipe and follow the process until you make the Chhena. Then rinse the Chhena, let it cool down, then crumble and use in the recipe.

Ingredients

1. Paneer or Chhena: Paneer Bhurji is made with scrambled or grated Paneer. But instead of scrambling or grating the Paneer, I always make this sabji with freshly made chhena. Chhena is softer and moist than Paneer, and so the Paneer Bhurji becomes melt in the mouth. So if you make Paneer at home, do not tie and press the chhena; instead, use the freshly made chhena in the recipe. And if you are using homemade or store-bought Paneer, grate it or scramble it, and then use it in the recipe. If using a Paneer block, I recommend keeping it in hot water for 15 minutes to make it softer before using it for the recipe.
2. Methi Leaves (Fenugreek Leaves): Use fresh leaves and remove the wilted Methi leaves. If you want to remove the bitterness of Methi leaves, mix them with some salt and leave them aside for 10 minutes. Then wash them under running water thoroughly; this will help reduce the bitterness of Methi leaves.
3. Tomatoes: Choose ripe tomatoes and chop them very finely. We are not making tomato puree for this sabji, but once tomatoes are cooked, they will be soft. The tomatoes will become soft, pulpy, and the tomato mixture will be like a thick gravy. 
4. Green Pepper: Green pepper adds nutrition, color, and a nice crunch to Methi Paneer Bhurji. However, it is not necessary to use green pepper. Instead of green pepper, we can also use red, orange, or yellow bell pepper.
5. Yogurt: Plain yogurt will make this dish creamy, rich, thick, moist, and balance the bitterness of Methi leaves. I have used plain Homemade Yogurt, and I will recommend the same. Do not use Greek yogurt.
6. Spices and Herbs: We need the spices and herbs that are pantry staples for this recipe. For this recipe, you can use either Garam Masala or Kitchen King Masala, depending on what you have.

Step by Step Directions

• Heat oil in a pan and add cumin seeds.
• Allow cumin seeds to sizzle, and then add chili and ginger.
• Saute them for a few seconds.

• Now add chopped green pepper and mix well.
• Cook the green pepper for 2-3 minutes or until they become soft.

• Add chopped tomatoes, mix well, and continue cooking until tomatoes are soft, pulpy, and mushy.

• Then add chopped fenugreek leaves, mix well and cook for two minutes.

• Add yogurt, Salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
• Mix everything well and cook the yogurt mixture on medium heat, stirring often.

• Cook it until the mixture becomes thick and most of the water from the yogurt evaporates.
• Make sure to stir it at regular intervals.
• It may take about 7-8 minutes.

• Once the yogurt gravy is thick, add crumbled Chhena or grated Paneer.
• Mix well and cook for 3-4 minutes. 

• Then add coriander leaves and Kasoori Methi.
• Stir well, taste, and add more salt and other seasonings if needed.

• Turn off the heat and transfer Methi Paneer Bhurji to a serving bowl.

Serving Suggestions

• Serve this delicious curry with any Indian flatbread of your choice.
• It goes well with Roti, Tandoori Roti, Naan, Kulcha, Paratha, or this Whole Wheat Kulcha (No Yeast) / Kulcha On Tawa.
• You can also serve it with plain rice, Jeera rice, or Pulao.
• Bhurji is a great option for breakfast or brunch. Spread it on the whole wheat bread toast for the healthy and filling brunch or breakfast.
• If you want to make a festive meal, pair Methi Paneer Bhurji with other Dal preparations and accompaniments like Boondi Raita or Cucumber Raita.

Helpful Tips

• Make this dish with fresh and soft Paneer for the best taste and flavors. If possible, make Methi Paneer Bhurji with freshly made Chhena.
• Use fresh Methi leaves, and discard the wilted leaves. If you want to remove the bitterness of Methi leaves, mix them with some salt and leave them aside for 10 minutes. Then wash them under running water thoroughly; this will help reduce the bitterness of Methi leaves.
• Do not use sour yogurt, and also do not use Greek yogurt. Homemade or store-bought plain yogurt is perfectly fine for the rich and creamy Methi Paneer Bhurji. 
• Add green chilis and other spices according to your taste preferences.

More Paneer Recipes

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