Methi Paneer (Fenugreek and Paneer Curry)
Soft paneer and fresh fenugreek leaves simmered in a smooth onion and tomato gravy. Mild and creamy, lovely with rice, roti, or paratha.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 30 ml oil2.03 tbsp oil
- 5 ml ginger, grated1.01 tsp ginger, grated
- 5 ml garlic, minced1.01 tsp garlic, minced
- 240 ml onion, chopped1.01 cup onion, chopped
- 180 ml tomato, chopped12.17 tbsp tomato, chopped
- 3.75 ml garam masala0.76 tsp garam masala
- 240 ml fenugreek leaf, fresh, plucked1.01 cup fenugreek leaf, fresh, plucked
- 200 g paneer, cubed7.05 oz paneer, cubed
- 2.5 ml cumin seed0.51 tsp cumin seed
- 2 each green cardamom
- 12 each cashew
- heavy cream (optional)
- salt (to taste)
Steps
Make the Onion Tomato Puree
- Heat 1 tbsp of the oil in a pan over medium heat, then add the ginger and garlic and fry until fragrant, about 1 minute.
- Add the chopped onion and fry, stirring often, until lightly golden, about 4 to 5 minutes.
- Add the chopped tomato and cook until soft and mushy, about 4 minutes.
- Stir in the garam masala and fry for 2 to 3 minutes until the spices smell fragrant.
- Turn off the heat, add the cashews, and let it cool for a few minutes.
- Blend the mixture with 120 ml water until you have a smooth puree.
Saute the Fenugreek and Paneer
- Rinse the fenugreek leaves well in fresh water, then drain thoroughly.
- In the same pan, saute the fenugreek leaves over medium heat for 3 to 4 minutes until wilted.
- Add the paneer and saute gently for 2 minutes, then transfer to a plate and set aside.
Make the Gravy and Finish
- Add the remaining 1 tbsp oil to the pan, then add the cumin seeds and cardamom and let them sizzle for a few seconds.
- Pour in the onion tomato puree, adding a little water to reach a gravy consistency, and bring to a gentle boil.
- Simmer until the gravy thickens and you see traces of oil, about 5 minutes.
- Stir in the reserved fenugreek and paneer and warm through gently so the paneer stays soft.
- For a richer finish, stir in the cream if using, then serve with rice, roti, or paratha. For over-1s and adults, add a pinch of salt and a little chili to taste.
Nutrition
- Calories
- 441
- Protein
- 17g
- Fat
- 36g
- Carbs
- 11g
Tips by age
Mash or finely chop the paneer and chop the fenugreek small so it is easy to chew. Serve a small portion with soft rice and skip any added salt for this age.
Choking safety: Make sure the puree is fully smooth with no whole cashews; mash paneer cubes so they are soft and small.
Cut the paneer into small bite-size cubes and serve with rice or soft roti torn into strips. Keep added salt minimal.
Choking safety: Ensure the gravy is blended smooth so there are no whole cashew pieces.
Serve as written with rice, roti, or paratha. Add a little salt and chili to taste at the table if your child likes more flavor.
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