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Methi Paneer in a serving bowl

Methi Paneer (No Onion No Garlic)

By Jigna
This Methi Paneer curry is made with tender paneer with fresh methi leaves in a gravy without onion and garlic. The dish is creamy, rich, and flavorful, and the spice level can easily be customized to the preferences.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet No Onion No Garlic, Vegetarian
Servings 4

Ingredients
  

For The Gravy

  • 2 teaspoon oil
  • 1- inch ginger peeled and chopped
  • 2 green chilis chopped (or add to taste)
  • 10 whole cashews
  • 2 medium tomatoes
  • 2 small celery stalks roughly chopped
  • ½ teaspoon salt
  • ½ cup water

For The Methi Paneer

  • 1 teaspoon oil
  • 1½ cups fresh methi leaves finely chopped
  • Prepared tomato puree
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder or add to taste
  • 300 g paneer cubes
  • Salt to taste
  • ½ teaspoon sugar (optional)
  • water as required to adjust the consistency

Instructions
 

Preparations

  • Rinse fenugreek leaves thoroughly, drain, and chop them finely. Set aside.

Making The Gravy

  • Heat oil in a pan and add chopped ginger, green chilis, celery, and cashews. Mix and saute for two minutes.
  • Add chopped tomatoes and ½ teaspoon salt, stir well, and cook until tomatoes are soft and mushy.
  • Turn off the heat and allow the tomato mixture to cool down slightly. Then transfer it to the blender jar, add ½ cup water, and blend into a fine puree.

Making The Methi Paneer

  • Heat oil in a pan and add finely chopped methi leaves. Then, saute for 2 minutes or until they are wilted and start releasing moisture.
  • Add prepared tomato puree and stir well. Then add turmeric powder, coriander powder, garam masala, and red chili powder. Mix well and continue cooking tomato gravy on medium-low heat for 8-10 minutes, stirring frequently.
  • Now add paneer cubes, salt to taste, and sugar. Mix well and add water to adjust the consistency if required.
  • Turn the heat on low-medium, cover the pan with the lid, and cook for 4-5 minutes. Stir occasionally to prevent the curry from sticking to the pan.
  • Turn off the heat and transfer the Methi Paneer to a serving bowl.

Serving Suggestions

  • Serve this delicious curry with any Indian flatbread of your choice.
  • Methi Paneer goes well with Roti, Tandoori Roti, Naan, or Kulcha.
  • However, you can also serve it with plain rice, Jeera Rice, or Pulao.

Notes

  1. Paneer: Use Malai paneer for the best Methi Paneer. However, if you make paneer at home, use only full-fat or whole milk.
  2. Fresh Methi Leaves: 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 thoroughly under running water; this will help reduce the bitterness of Methi leaves.
  3. Celery: If you do not have celery, you can skip it and add one more tomato instead.

Nutrition (Approximate Values)

Calories : 290kcalCarbohydrates : 7gProtein : 13gFat : 24gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 50mgSodium : 314mgPotassium : 116mgFiber : 2gSugar : 1gVitamin A : 272IUVitamin C : 5mgCalcium : 445mgIron : 2mg
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