How to make Paneer Methi Makhni - SK Khazana -

Master the perfect Paneer Methi Masala recipe with a double dose of methi.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Dried fenugreek leaves (kasoori methi) (कसूरी मेथी )

Cuisine : Indian, Punjabi, Fusion

Course : Main Course Vegetarian

For more recipes related to Paneer Methi Makhni - SK Khazana checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Mor Kozhambu Lasooni Palak Aviyal- Sk Khazana Kashmiri Nadru Palak - SK Khazana

Paneer Methi Makhni - SK Khazana

Paneer Methi Makhni - SK Khazana Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Methi Makhni - SK Khazana Recipe

  • Paneer (cottage cheese) cut into medium cubes 400 grams

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Fresh fenugreek leaves (methi) chopped 1 1/2 cup

  • Dried fenugreek leaves (kasoori methi) a pinch of

  • Oil 2 1/2 tablespoons

  • Star anise 1/4

  • Green cardamoms 2-3

  • Black peppercorns 5-6

  • Mace blade 1/2 inch

  • Cinnamon 1 1/2 inch stick

  • Bay leaf 1

  • Onion finely chopped 1 medium

  • Salt to taste

  • Ginger-garlic paste 1 1/2 tablespoons

  • Red chilli powder 2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Paneer masala 1 teaspoon

  • Fresh tomato puree 1 cup

  • Green chillies chopped 1-2

  • Yogurt 1/2 cup

  • Fresh cream 1/2 cup

  • Fresh coriander leaves chopped 1 tablespoons


Step 1

Heat oil in a non-stick pan, add star anise, green cardamoms, black peppercorns, mace blade, cinnamon and bay leaf and saute till fragrant.

Step 2

Add onion and a pinch of salt, saute for 3-5 minutes or till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear.

Step 3

Add salt, red chilli powder, turmeric powder and Tata Sampann Paneer Masala. Reduce heat. Crush dried fenugreek leaves and add and mix well. Add 2 tbsps water and sauté for 30 seconds.

Step 4

Add tomato puree and mix well. Cover and cook for 5 minutes or till oil separates.

Step 5

Add green chillies and mix. Switch the heat off, add yogurt and mix continuously.

Step 6

Place the pan back on the heat, add fresh fenugreek leaves and mix. Add 2 tbsps water and mix well. Reduce heat to medium, cover and cook for 5-7 minutes or till the fenugreek leaves get cooked.

Step 7

Reduce heat to low, add ¼ cup fresh cream and mix well.

Step 8

Add cottage cheese cubes, dried fenugreek leaf powder and coriander leaves, mix gently, cover and cook on low heat for 2-3 minutes.

Step 9

Transfer into a serving bowl and serve hot with roti, paratha or naan.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.