How long does Methi Paneer keep in the fridge?

Methi Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Methi Paneer ahead of time?

Yes. Methi Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Methi Paneer?

Classic pairings include roti, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Medium

Methi Paneer

Name: Methi Paneer
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 350 g paneer, cubed; 3 cups fresh methi (fenugreek leaves), chopped; 1 large onion, finely chopped; 2 medium tomatoes, pureed; 1 tbsp ginger-garlic paste; 1 green chilli, slit; 1 tsp cumin seeds; 0.5 tsp turmeric; 1 tsp Kashmiri chilli; 1 tsp garam masala; 0.25 cup cream; 2 tbsp ghee; 1 tsp salt

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Onion-tomato + fresh fenugreek

Time: 35 min
Serves: 4
Calories: 410 kcal
Protein: 22 g

0:00 / 1:28

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Method

1Salt the methi lightly, rest 5 minutes, squeeze out water — kills bitterness.
2Heat ghee, crackle cumin, brown onion 6 minutes.
3Add ginger-garlic + chilli; fry 1 minute, then tomato puree, turmeric, Kashmiri chilli and salt; cook till oil separates.
4Gently mix in methi; cook 4 minutes till the green darkens and softens.
5Slide in paneer with 1/2 cup water; gently bubble 4 minutes.
6Stir in cream and garam masala, gently bubble 1 minute. Serve with rotis.

About this recipe

Tofu + cashew cream works as the dairy-free twin.

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