Methi Paneer, simply referred to as Indian Cottage Cheese Curry, is an aromatic, flavourful curry. Fragranced with the savoury, nutty, bitterness of Kasoori Methi (also known as Fenugreek Leaves), aromatic golden Turmeric Powder, Garam Masala, Coriander Seeds Ground, and a hit of heat with Kashmiri Chilli Ground.
This fragrant, spiced gravy is served with nuggets of paneer. Paneer is a firm, white Indian cheese similar to cottage cheese. Paneer holds its shape while cooking and makes a great vehicle for flavour.
Serve this delicious curry with fluffy rice, some plain yoghurt, and a small finishing sprinkle of Fenugreek Leaves.
To learn more about Kasuri Methi, click here.
Spices used in this recipe
Chillies Kashmiri Ground – Mild
The Kashmiri Chilli is a variety of chilli known for its intense red colour and lower heat rating, making it ideal to use in tandoori, butter chicken and rogan josh curries. They are dried and finely ground before adding to curries, soups, stews or even as a finishing sprinkle for a spicy heat. It is widely used especially in Indian cuisine, but also Mexican, Asian and Italian dishes.$3.45
Turmeric Powder (Alleppey)
Turmeric Allepey powder is a member of the ginger family that is native to India. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.$6.95
Garam Masala – Mild
Garam masala, “hot spices” in Hindi, is a richly aromatic blend of spices that gives a balanced blend of sweet and peppery flavours to Indian and Asian dishes. Even tough the ingredients vary according to the country, village or family, some of the ingredients of this versatile Indian mix are cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg. It is widely used in Indian and Asian cooking and seasoning and especially for adding flavour to curries.$3.45
Coriander Seeds Ground
Ground coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish brown colour and a a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Our coriander seeds ground are grown locally in Australia and ground to fine powder in our factory.$3.45
Fenugreek leaves, also known as methi leaves, are obtained from the fenugreek plant, which is a member of the legume family. The dried and highly aromatic leaves have a pale green colour and a bitter and nutty taste. They are widely used in India, North Africa and Middle East.$3.45
Add your onion, tomato, ginger, and garlic into a food processor or blender and whiz up to make a paste – if you don’t have one, you can also grind down in a mortar and pestle, just takes a little longer.
Place a large pan on medium heat with your oil. When hot, add in your Kashmiri chilli powder, turmeric, and a small pinch of your fenugreek leaves and saute for 1 min. Add in your tomato/onion paste and saute for a further minute. Add in your remaining spices, saute for 30 seconds, then cover with a lid and leave on low-med heat for 2 minutes, stirring in between.
Add your yoghurt to your sauteed paste and stir to combine – cooking for 1 min. Add in your remaining fenugreek leaves and stir, then follow with your water and salt, mix to combine, and saute on low heat for 2-3 mins.
Finally, add in your paneer cheese cubes and stir through. Serve with rice and enjoy!