Ingredients

350-400 g tightly packed methi leaves (fenugreek), stems discarded, leaves only

300 g paneer, cubed

4 tablespoons ghee

1 large onion (~140 g), finely chopped

1.5 teaspoons garlic paste

1/2 tablespoon ginger, finely chopped

4 medium tomatoes (~210 g), pureed

1/2 teaspoon sugar

1 teaspoon cumin seeds

1/4 cup heavy cream

1 1/4 teaspoons salt, adjust to taste

1 teaspoon kasuri methi (dried fenugreek leaves), crushed

Hot water, as needed

2 teaspoons coriander powder

1/4 teaspoon turmeric powder

2 teaspoons red chili powder (hot), adjust to taste

1/2 teaspoon garam masala powder

Instructions

Step 1: Pick fresh methi leaves by discarding the stems and plucking only the leaves. Wash thoroughly, drain all water, roughly chop, and set aside.

Step 2: Use fresh, firm paneer. If dry, soak in warm salted water for 10 minutes, then drain and pat dry. Cut into cubes. Optionally, lightly pan-fry the cubes until golden.

Step 3: Keep 1–2 cups of hot water ready for the cooking process.

Step 4: Heat a kadhai or heavy cooking pot over medium heat. Add ghee and warm until hot but not smoking.

Step 5: Add cumin seeds and let them crackle. Then add the chopped onions and sauté on medium heat until golden brown, about 8–10 minutes.

Step 6: Add garlic paste and chopped ginger. Stir and cook for 1–2 minutes. Optionally, add a chopped green chili for heat.

Step 7: Lower the flame and add coriander powder, turmeric, red chili powder, and a splash of hot water. Stir well, increase heat, and cook for 3–4 minutes until oil separates from the masala.

Step 8: Add pureed tomatoes, sugar, and salt. Cook on medium heat until ghee separates from the masala, about 8–10 minutes. Add hot water as needed to prevent drying.

Step 9: Add chopped methi leaves to the masala, stir well. Cook for 5 to 7 minutes until the leaves wilt and darken, stirring occasionally and adding splashes of hot water to keep from sticking.

Step 10: Add paneer cubes, garam masala, and crushed kasuri methi. Gently mix and cook for another 2–3 minutes. Adjust salt to taste.

Step 11: Stir in heavy cream and let the curry simmer for 3–4 minutes until well blended. Optionally, garnish with fresh chopped cilantro and serve warm.

Tips & Variations

To reduce the natural bitterness of methi, soak chopped leaves in salted water for 10 minutes before cooking.

Lightly pan-frying paneer cubes before adding them enhances texture and prevents them from becoming soggy.

For a richer flavor, substitute ghee with butter or a mix of both.

Add a chopped green chili in step 6 for extra heat, or omit for a milder dish.

Kasuri methi enhances aroma; if unavailable, add extra fresh methi or a pinch of fenugreek seeds during cooking.

FAQs

Can I use frozen methi leaves for this recipe?

Fresh methi leaves are best for flavor and texture, but you can use frozen leaves if fresh is unavailable. Thaw and drain excess water before using to prevent a watery curry.

Is paneer necessary, or can I substitute another ingredient?

Paneer is traditional and adds creaminess, but you can substitute tofu for a vegan alternative or use boiled potatoes for a different texture and flavor profile.