How to make Kasoori Methi Paneer -

Kasoori methi or dried fenugreek leaves lifts this paneer dish to another level.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Kasoori Methi Paneer checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Tomato Paneer Raw Banana Curry Amrud ki Sabzi Methi Begun

Kasoori Methi Paneer

Kasoori Methi Paneer 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 : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kasoori Methi Paneer Recipe

  • Paneer (cottage cheese) cut into ½ inch cubes 200 grams

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 2 teaspoons

  • Oil 1 tablespoon

  • Green chilli-ginger paste 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Tomatoes finely chopped 2 medium

  • Dried mango powder 1 teaspoon


Step 1

Heat the oil in a non-stick pan; add the green chilli-ginger paste and cumin seeds and when they start to change colour, add the chilli powder, coriander powder and salt and mix.

Step 2

Immediately add the dried fenugreek leaves and cook on medium heat, stirring frequently, for two to three minutes.

Step 3

Add the tomatoes, stir and cook, over high heat, for two to three minutes. Add half a cup of water, reduce heat, cover and simmer for three to four minutes.

Step 4

Add the paneer cubes, sprinkle the dried mango powder and mix well.

Step 5

Cook till the paneer cubes are fully coated with the masala and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
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.