Methi Paneer

Methi (Fenugreek) leaves are such a delicious and healthy way to spruce up a curry and my favourite is to have it with paneer. Cooked in a gravy made from cashew nuts it is utterly divine. Perfect dish for a fancy dinner as it is really tasty!


This recipe takes a bit of preparation work but is so very worth it! 


Onion paste:

  • One chopped red onion
  • One chopped green chilli
  • One teaspoon crushed ginger
  • One teaspoon crushed garlic
  • 30ml water
  • 1 tablespoon oil to cook with

Cashew paste:

  • Half a cup cashewnuts soaked in hot water for 30 mins

Other ingredients:

  • 1 cinnamon stick
  • A couple of bay leaves
  • 3 cloves
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons oil
  • A cup of chopped fresh methi leaves
  • A handful of crushed  kasoori methi leaves
  • A cup of cubed paneer
  • 1/2 cup cream


  1. First prepare the cashew nut paste by pre-soaking the cashews in hot water for around 30 mins. Then put in a food processor and blitz till it is a smooth paste. Add a bit of water if you need to.
  2. Now make the onion paste by cooking the onion, garlic, ginger and green chillies in a tablespoon of oil on medium heat for around 20 minutes. Add the water in.
  3. Now take the onion mixture and put aside till it cools down a little in a bowl.
  4. Once cool, blitz this onion mixture in a food processor so it becomee smoother.
  5. Now heat oil in a kadai on medium heat and add the cinnamon stick, bay leaves and cloves. 
  6. After around 3-4 minutes add the onion mixture and cook for around 10 minutes.
  7. Add the turmeric, red chilli, cumin powder and coriander powder and mix and cook for 2 minutes.
  8. Now add the methi leaves and 60ml water and let this cook for around 3 minutes and then add the cashew paste.  
  9. Add some more water if you need to so it has the consistency of gravy.   
  10. Cook this for a further 3 minutes and add the paneer cubes in.  
  11. Add the garam masala and salt and cook for a few minutes.
  12. Now add in the cream and kasoori methi leaves. 
  13. Put the lid on the pan and let this cook on low heat for around 5 minutes and this is then ready.
  14. Serve with naan or rotis.



About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way. It's my goal to get swept off my feet as often as possible!

Featured in

Next Travel Destinations

February 2021


She Awards 2021

Animal Star Awards Finalist

Finalist – The British Indian Awards

Finalist in the Asian Media Awards 2019 for ‘Best Blog’

Foodies100 Index of UK Food Blogs

Subscribe to my newsletter


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!