Simple Methi Paneer Ki Sabzi Recipe - Paneer cooked with methi in a jiffy

This is an exclusive website recipe.

Main Ingredients : Fresh fenugreek leaves (methi), Paneer (cottage cheese)

Cuisine : Punjabi

Course : Main Course_Veg

Simple Methi Paneer Ki Sabzi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Simple Methi Paneer Ki Sabzi Recipe - How to make Paneer cooked with methi in a jiffy


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Fresh fenugreek leaves (methi) chopped1 small bunch

  • Paneer (cottage cheese) cut into ½ inch cubes250 grams

  • Oil 6 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Fresh cream 4 tablespoons

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat four tablespoons oil in a non stick pan, add paneer cubes and sauté till golden brown.

Step 2

Drain on absorbent paper and set it aside. Heat remaining oil in the same pan, add methi leaves and sauté for five minutes.

Step 3

Add turmeric powder, red chilli powder, fresh cream, salt and paneer cubes and sauté for two minutes. Serve hot garnished with coriander leaves.