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Dry curry made with methi (fenugreek leaves) and paneer. This is a simple dish that can be whipped up in no time and is a yummy when served with roti or as a side dish to rice.


23 serving

Total time

30 minutes


  • 1 cup Methi (Leaves)
  • 1 cup Paneer (, chopped)
  • 1 onion (Small , chopped)
  • 2 chilies (Green , slit)
  • 1 tsp ginger (- , grated)
  • 2 cloves garlic (, finely minced)
  • 6 ~ 8 Curry leaves
  • cup almond meal (Red (adjust as per taste))
  • cup almond meal
  • 1 ~ 2 tsps Methi (Kasoori , crushed)
  • 1 tsp Cumin seeds
  • to taste Salt


  1. Heat 2tbsp oil in a saute pan; add cumin seeds, chopped ginger and garlic. Cook for 30 seconds or until fragrant.
  2. Add onions, green chilies, curry leaves and methi leaves. Cover and cook till methi leaves are wilted and tender, about 4~5 minutes.
  3. Add salt, red chili powder, turmeric and the paneer. Gently toss it around and cook for 2~3 minutes or paneer is heated through.
  4. Finally add the crushed kasoori methi, mix well and turn off the heat. Serve hot with roti or rice.
  5. View the recipe instructions at Cook's Hideout

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