Methi paneer recipe | Methi paneer dry

Methi paneer dry style is a quick and easy to prepare side dish that goes well with both rice and roti.

When I was thinking about a paneer side dish for my lunch menu, I thought I can prepare methi paneer and found this easy recipe here.

It was perfect with cabbage paratha as well as rice. With soft paneer and methi’s flavour, it was delicious.

Make sure good quality soft paneer. I used Kohinoor paneer (frozen) and it was so soft even after cooling down. Using fresh paneer is best.

This can easily prepared and be a part of your thali menu. When methi is in season, you can make this nutritious dish. Make sure to prepare hot and enjoy it fresh.

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Methi paneer dry

Methi paneer dry style is a quick and easy to prepare side dish that goes well with both rice and roti.

Course Side Dish

Cuisine Indian

Prep Time 20 minutes

Cook Time 15 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 1 cup Paneer frozen, measured after thawed
• ½ cup Methi leaves I used frozen
• 1 teaspoon Ginger chopped
• 2 Green chilli slit
• ¾ teaspoon Red chilli powder
• ¾ teaspoon Coriander seeds powder
• ½ teaspoon Garam masala
• ⅙ teaspoon Turmeric
• ½ Lemon
• Salt

To temper

• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• ⅛ teaspoon Asafoetida

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Instructions

• Keep paneer cubes immersed in hot water until use. In a pan, add oil and temper with cumin seeds, add asafoetida, chopped ginger and slit green chilli. Give it a stir and add the methi leaves.
• Cook in medium flame for a minute. Add red chilli powder, coriander powder, salt, turmeric and give a quick stir.
• Add 3 tablespoon water and mix well. Add paneer, toss well until the masala coats the paneer well.
• After a minute, sprinkle garam masala and lastly switch off the flame to squeeze ½ lemon. Mix.

Notes

• Make sure good quality soft paneer. I used Kohinoor paneer (frozen) and it was so soft even after cooling down. Using fresh paneer is best. 

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Methi paneer Method:

1. Keep paneer cubes immersed in hot water until use. In a pan, add oil and temper with cumin seeds, add asafoetida, chopped ginger and slit green chilli. Give it a stir and add the methi leaves.
2. Cook in medium flame for a minute. Then add red chilli powder, coriander powder, salt, turmeric and give a quick stir.
3. Add 3 tablespoon water and mix well. Finally add paneer, toss well until the masala coats the paneer well.
4. After a minute, sprinkle garam masala and lastly switch off the flame to squeeze ½ lemon. Mix.

Serve as accompaniment for rice/ roti/ paratha.