Mehti Paneer – Recipe for Fenugreek with fresh Indian Cheese – 21 Nov 15


I would like to give you the recipe for a very special dish today: Mehti Paneer, fresh fenugreek leaves together with fresh Indian cheese! The preparation for this dish may be a bit time-intensive but it makes the normally slightly bitter fenugreek taste less strong in combination with paneer. So if you get your hands on some fenugreek, adding paneer is a very good idea!

Mehti Paneer – Fenugreek with fresh Indian Cheese

A delicious combination of green leaves with freshly-made soft cheese! Try it yourself – you won’t regret the experiment!

How long does it take to prepare Methi Paneer?

Preparation Time:
Cooking Time:
Total Time:


2 l Milk
2 Lemons
500 g Fenugreek Leaves
1 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Garam Masala
1 tsp Coriander
1/2 tsp Turmeric

Fresh Coriander for Decoration
Salt according to taste

How to prepare Mehti Paneer

Start by preparing the paneer. You can do this according to this recipe. Once you have poured out the water, you will have the cheese in your fine cloth. Hang this cloth with the paneer over your sink or place it under a heavy pot so that the water comes out and the cheese becomes firmer. It will have to stay like this for about one hour.

In the meantime, you can take the fenugreek leaves and pick out all bigger stems. Leave only the small, fine stems and the leaves. Wash them afterwards.

Heat up the oil in a deep pan. Once it is hot, add cumin, garam masala, coriander and turmeric into the oil. Stir while frying the spices so that they don’t burn but can develop their aroma. Once they are getting a darker colour, you can add the fenugreek leaves into the pan. Sprinkle some salt on top and stir it all well. Place a lid on the pot and let the fenugreek get cooked. After about 15 minutes you can take the lid off, take your paneer out and crumble it into the pan as well. It should be pieces but as it is not hard, you can simply use your hands for it. Mix well once more.

Now you can let the mixture cook for the next fifteen minutes. In this time, the water at the bottom of the pan should evaporate and the fenugreek will be nicely cooked.

Finally, take the pan off the stove, wash and pick some coriander leaves and put them on top of your dish for decoration.


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