Methi Tomato Paneer

Fenugreek leaves, tomatoes and cottage cheese cooked with spices.

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Methi Tomato Paneer
Main Ingredients Fresh Fenugreek leaves, Tomatoes
Cuisine Fusion
Course Main Course Vegetarian
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Methi Tomato Paneer

  • 1 bunch Fresh Fenugreek leaves chopped
  • 4 medium Tomatoes chopped
  • 200 grams Low fat cottage cheese (paneer) 1/2 inch cubes
  • 1 tablespoon Oil
  • 2 medium Onions finely chopped
  • 1 inch piece Ginger
  • 2-3 Green chillies
  • 1 teaspoon Kashmiri red chilli powder
  • 1 tablespoon Coriander powder
  • to taste Salt
  • 1 teaspoon Amchur powder


  1. Grind ginger, garlic and green chillies to a paste. Heat the oil in a non-stick pan, add the onions and sauté for three to four minutes or till it just starts turning brown.
  2. Add the ginger-garlic-green chilli paste and stir-fry briefly. Add the Kashmiri red chilli powder, coriander powder and salt to taste.
  3. Mix well. Immediately add the methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or till the methi leaves are completely cooked and dry.
  4. Add the tomatoes, stir and cook over high heat for two to three minutes. Add half a cup of water, cover and simmer for three to four minutes.
  5. Add the paneer, sprinkle dried mango powder and mix well. Cook to heat through and serve immediately.

Nutrition Info

Calories 980
Carbohydrates 54.6
Protein 53.2
Fat 61.1
Other Fiber 26.6 gm