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Home » Recipes » Cuisine » Indian » Northern Indian

Palak Methi Paneer - Paneer with Spinach And Fenugreek

Published: Oct 13, 2017 by Manju · This post may contain affiliate links · 3 Comments

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Paneer combined with loads of healthy greens and spices to make it this delectable curry of Palak Methi Paneer. Enjoy this Punjabi favorite with some parathas, naan or rotis.

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Palak Methi Paneer

Paneer and greens are meant to be together.  Whether it is saag paneer with mustard greens, palak paneer with spinach, methi paneer with fenugreek leaves or this brilliant combo of Palak Methi Paneer.

It has the hearty, earthy taste of spinach and that lovely bitterness from the methi, that come together so well with the spices and is a great balance with the creamy paneer. Every bite of it with your favorite flat bread is a party in your mouth.

Palak Methi Paneer - Spinach and Fenugreek Paneer Curry (2 of 5)

And did I say its super uber healthy. All that goodness of the green leafy vegetables which does not feel all that clunky and chewy like most greens are. Even lil V here loves this dish!

This recipe is adapted from Tarla Dalal's recipe for Palak Methi Chaman.

If you love paneer and greens combo, you should totally check out my recipe for Palak Paneer. If you want recipes for just all things paneer, then here are my paneer recipes.

Palak Methi Paneer - Spinach and Fenugreek Paneer Curry (1 of 5)

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Palak Methi Paneer

Palak Methi Paneer

Paneer combined with loads of healthy greens and spices to make it this delectable curry of Palak Methi Paneer. Enjoy this Punjabi favorite with some parathas, naan or rotis.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 301kcal
Author: Manju
[recipe_key]

Ingredients

  • 5 cups chopped spinach
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 3 Thai green chillies chopped and crushed to a coarse paste
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ red onion chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon coriander powder
  • ½ cup dried fenugreek leaves / kasuri methi
  • 1 teaspoon garam masala
  • 10 oz paneer cut into 1" cubes, about 16-18 cubes
  • salt to taste
  • ½ lime squeezed

Instructions

  • Boil some water and add the spinach leaves to it for a couple of minutes. Drain them to a bowl of ice water and drain them again.
  • Puree them with the green chillies, ginger and garlic. Keep aside.
  • Heat the oil in a kadhai and add the cumin seeds to it. Once they splutter, add the onions and saute. Once they soften (dont wait for them to brown), add the turmeric powder, red chilli powder, coriander powder and salt. 
  • Add the pureed spinach mix to this. Mix in the kasuri methi and paneer. Let it simmer for a few minutes.
  • Sprinkle the garam masala on top and squeeze the lime. Mix well.
  • Remove from heat and serve hot with rotis, naan or parathas.

Nutrition

Calories: 301kcal | Carbohydrates: 8g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 161mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3610IU | Vitamin C: 18.7mg | Calcium: 391mg | Iron: 1.5mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

 

Palak Methi Paneer - Spinach and Fenugreek Paneer Curry (5 of 5)

Palak Methi Paneer

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Reader Interactions

Comments

  1. Me. Hussainsha says

    November 07, 2017 at 12:24 am

    So nice and I feel better to make. it's so easy method that you explained.

    Reply
    • Manju says

      November 07, 2017 at 12:25 am

      Thank you! ?

      Reply
  2. Alex Schwab says

    October 03, 2018 at 1:07 am

    5 stars
    That was real tasty! I added full fat cream and yoghurt to add more fat for a keto version of it.

    so good!

    Reply

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Hi, I'm Manju!

Pull up a chair and grab a cup of chai while I take you along on a fabulous journey in my kitchen. Whether you love to cook with spices or you are intimidated by them, I can help you discover the power of spices in your food.

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