Methi Paneer - Fenugreek and Cottage Cheese Recipe

Creamy Methi Paneer – Cottage Cheese with Fenugreek

This Methi Paneer recipe has become a favourite in my home. I am not too fond of the traditional Palak Paneer. I have tried a variation with Cashews in the gravy and that is a version I can live with.

So I was looking for other greens that I could cook Paneer with when I discovered an array of Methi Paneer recipes.

After much research, I adapted the recipe featured at Yummily Yours because I loved the texture I saw in the photo. The result was a creamy dish that was a delight to relish with warm rotis. This recipe uses a gravy made from tomatoes, onions, cashews, fenugreek, and yogurt. The result is a gravy that tastes quite different from the regular gravies. The slight bitterness of the sauteed fenugreek is offset by the tangy tomato, the sweetness of the sauteed onions, and the yogurt. The cashews and the yogurt also result in a silky smooth texture that just calls to be tasted ever so often. 🙂

Methi Paneer or Cottage Cheese with Fenugreek


How to Make Methi Paneer

Creamy Methi Paneer
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This is a recipe for a creamy Methi Paneer that uses cashews, yogurt, and fenugreek in addition to tomato and onion in the gravy. Another way to make Saag Paneer!
Course: Main
Cuisine: Indian
Keyword: Methi Paneer
Servings: 4
Author: Aruna
  • 200 Gms Paneer or Cottage Cheese
  • 1/2 Cup Sliced Onions
  • 1/2 Cup Finely Chopped Tomatoes
  • 1/2 Packed Cup Fresh Methi or Fenugreek Leaves Substitute with 1/3 Cup Kasuri Methi, if required
  • 2/3 Cup Dahi or Yogurt
  • 6 to 8 Cashews
  • 2 Green Chillies
  • 1 tbsp Finely Chopped Garlic
  • 3/4 tsp Kitchen King Masala Or Garam Masala
  • 1/4 tsp Turmeric
  • 3 tbsp Oil
  • Salt to Taste
The Preparations for Methi Paneer
  1. Cut the Paneer into 1/2" cubes.
  2. In a pan, over low heat, heat 1 tbsp oil.
  3. Add the Paneer cubes and stir-fry till light golden. Be sure to cook over medium heat or the paneer will become tough.
  4. Remove from pan and step aside.
  5. To the same pan, add 1 tbsp oil.
  6. Add the garlic and onion.
  7. Saute till the onion is translucent.
  8. Add the green chillies and tomato pieces.
  9. Saute till the tomato is stewed.
  10. If you are using Kasoori Methi, add and stir-fry for a few seconds.
  11. Remove from the pan and let it cool
  12. If you are using fresh methi/fenugreek, to the same pan, add about 1/2 tsp oil, add the fresh methi/fenugreek leaves and fry till they wilt.
  13. Remove and set aside.
  14. Beat the yogurt till smooth.
  15. Set aside.
To Make the Methi Paneer
  1. Without using any water, grind the fried onion-garlic-tomato and cashews to a fine paste.
  2. To the paste add the fried methi.
  3. Just grind a bit so that the methi is reduced to small bits but is not a paste.
  4. In the pan, heat 1 tbsp oil.
  5. Add the ground paste, Kitchen King/Garam Masala, and Turmeric.
  6. Mix well and saute for about 3 minutes till the oil leaves the sides.
  7. Turn the heat to low.
  8. Add the beaten yogurt and mix well.
  9. Add about 1/4 cup water and salt.
  10. Mix well.
  11. Over low flame, let the gravy simmer a bit. Add more water, if required.
  12. Turn off the heat,
  13. Add the fried Paneer pieces.
  14. Mix well.
  15. Serve the Methi Paneer with warm rotis.




  1. I have become such a fan of methi I am hoping to plant some in my garden this year so I can have a good stock of it for recipes like this one. I will bookmark this for later.

    1. Methi is one of the most underrated greens around. It also has a bad name because of the bitter taste. Cooked well, it is delicious.

      You can also sundry the fresh methi and save it for use later. Much better than freezing.

      1. I plan to dry it – much better than freezing for so many things because of flavour, texture and space. I even dry tomatoes and grind them into a fine powder. I can fit about a bushel in one little jar!

I would love to hear your thoughts and suggestions. Do leave me a comment.