Methi Paneer Recipe

This Methi Paneer recipe makes an aromatic curry with Paneer (Indian Cottage Cheese) and fresh Methi (fenugreek leaves). The use of Air Fryer in the recipe gives a unique texture to the paneer. You can also make this recipe with dried fenugreek leaves (Kasuri Methi). Pair this recipe with Jeera Rice, Basmati Rice, Roti or Paratha to make it a perfect weekend treat!

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Tips and Tricks for Making Methi Paneer

The Marinade:

The use of fresh yogurt in the marinate makes the paneer tender and juicy. I’ve used Kashmiri lal mirch in the marinade, it gives color and is not very spicy. If you use regular red chili powder/ cayenne powder, I’d recommend adjusting (use 1/2 tsp) it for a milder taste.

Cooking the paneer – Stove Top Vs Air Fryer:

The marinated paneer can be cooked on the air fryer or on the stove top. However, I prefer using the air fryer as it is it quicker, takes very less oil and tends a crispy crust to the paneer.

Fresh Fenugreek Vs Dried:

This recipe uses Fresh Fenugreek leaves, if you don’t have it, you can substitute it with 1 tbsp dried Fenugreek leaves.

The Shape of Paneer:

The Triangle shape creates visual interest and makes the dish look a bit fancy. You may cut them into square or rectangular pieces.

Step by Step process for making Methi Paneer

Ingredients:

2 lbs Paneer

1/2 cup Coriander

1/2 cup Chopped Fenugreek

For the Marinade

2 tbsp thick yogurt

1 tbsp oil

1 tsp cumin powder

1 tsp Kashmiri lal Mirch

1/2 tsp Salt

1/2 Warm milk

For the Gravy Mixture

2 Star Anise

8-10 Black Peppercorn

6-8 Cloves

6-8 Garlic Cloves

1/2 inch Ginger

4-5 Green Chillies

3 Large Tomatoes

1 tbsp Vegetable Oil

1 tsp Salt

1/2 tsp sugar

1/2 Large Onion (optional)

Final Gravy

2 Large Bay leaf

2 dry red chillies

1 inch Cinnamon

1.5 tsp Coriander Powder

2 tbsp Butter

1 tbsp Vegetable Oil

Preparation:

Veggies: Wash and chop coriander, fenugreek stems, tomatoes, and green chillies. Peel Ginger and garlic.
Paneer: Wash and cut the paneer into 1/2 inch triangle pieces and soak them in 1/2 cup warm milk/ water. Soaking the paneer before putting it in the air fryer helps keep the paneer moist and prevents it from becoming rubbery. (Pic#2)
Marinade Gather ingredients for the Marinade (Pic#3)Whisk the yogurt and ensure there are no lumps. Add in the cumin powder, salt, red chilli powder, chopped coriander, half of the fenugreek leaves and oil. Mix thoroughly (Pic#4)

Air-Frying Paneer:

Add the Marinade to the paneer and mix well to ensure the paneer pieces are coated with the marinade. (Pic#4)
Grease the Air Fryer tray with oil and place the coated paneer pieces. Cook on Air Fry mode for 5 minutes. (Pic#5)
After 5 minutes, turn off the air fryer, flip the pieces over and keep the tray inside for 1-2 more minutes. (Pic#6)
Take out the tray.

Gravy Mixture for Methi Paneer:

In a pan on medium heat, add oil. When the oil is warm, add in cloves, black peppercorns and green chillies. Saute for a minute. (Pic#7)
Add in the green chillies, ginger, and garlic. Saute until garlic is soft.
Add in the tomatoes, and a pinch of salt. Saute for 5-7 minutes or until the tomatoes are soft. (Pic#8)
Turn off the heat and let the mixture cool for about 5-7 minutes.
Transfer the contents to a blender and make the mixture into a smooth paste (Pic#9)

The Final Assembly:

In a pan on medium heat add the butter and Vegetable oil. Then add in the cinnamon sticks, Whole red chillies, star anise and Bay leaves.(Pic#10)
Saute for 1 minute, then add in the chopped Fenugreek leaves(Pic#11)
Saute for 2-3 minutes, then add in the gravy mixture paste. (Pic#12)
Cook for 5-7 minutes, then add the dry spices, turmeric, red chilli powder, coriander powder, salt and sugar (optional). Cover and cook for 5 minutes. (Pic#12)
Add in the air fried paneer and simmer for 2-3 minutes.
Optionally add in 1/4 cup of cream for a rich smooth gravy. Enjoy!