Palak Methi Paneer Curry

Palak methi paneer or Cottage cheese in a sumptuous and super healthy spinach & fenugreek gravy. This is a delicious take on the much loved palak paneer but with the goodness of  fresh in-season fenugreek leaves.

Bonus: 1. Recipe of how to make guilt free  malai Koftas in this delicious gravy. 

2. Video (on INSTAGRAM) of a tempering that will take this dish to another level!

Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!
Is it possible for home to be a person and not a place? Is it possible to feel happy by just being with someone..even if it is doing nothing special, or talking of nothing?

Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!

I remember going to the market with my mom on Saturdays..sometimes on Sundays. The markets seemed foreign to me at first. Going to the market was a scary proposition, a test I would rather fail ..a big jigsaw puzzle that I simply couldn’t finish. But over time, I started looking forward to these trips. The sight of the vegetable market laden with fresh produce, glittering vegetables, gleaming shining juicy fruits, the splash of green from the herbs, the crowd, the buttered /grilled corn vendor at the corner, the chuski wala (ice-candy/snow cone vendor), the mounds of fresh flowers,it all drew me in. Everyone knew my mom well as the English speaking professor and it used to be fun to tag along with her, helping her pick out tomatoes, and okra, gets pumpkins and green papaya one day, plantain and aubergines the next! My mind used to rush headlong into what mom would make for lunch the minute we started shopping.
 Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!
I got my love for cooking from her. No doubt of it. I also inherited her knack for making delicious curries!! Spices… what would life be without them!! Whenever I am upset, my hands reach for the beloved spice jars of their own accord..and I feel at peace with the world again, and at peace with myself. (Much more important)!
Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!
The day I made this curry, a familiar feeling of having my mom with me in the kitchen washed over me. Lost in the fond memories of my amazingly loved childhood, I found myself treading familiar territories..and indulging yet again in nostalgic cooking. Talking of cooking, I have been eyeing some of this awesome Lodge & Le Creuset cookware for so long.. This is what I want, really want darling P. Not a ring. No bling!  HINT: Valentine’s day coming up!! 

Home to me has always been more than a place.. Home to me is a feeling.

palak paneer kofta 5p

This particular plate of food talks to me of home. Its a take on my mom’s much adored palak paneer that we used to clamour for while growing up.  She still makes the most amazing palak paneer ever. But somehow, on that particular day, I was feeling rather indulgent. I wanted palak paneer..but with the additional goodness of fresh fenugreek (methi) leaves.

Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!

Result?? These cottage cheese batons that have been dunked in a delicious palak + methi gravy, with a simple tempering of hing, red chillie and ginger just the way my mom made it.

 Celebration all around!!

Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves. I grill lightly flavored paneer batons and give the curry a delicious tadka to make it much more delicious than a normal palak paneer. MUST try veggie option!

Make these anytime you want to taste what my home felt like..a dish that will warm your heart just as much as it pleases your palate, a dish that will be loved by the little adults and the big ones just the same..a dish that can double up as an easy Guilt-free party snack when made in huge batches, and a dish that’s completely make ahead!!!

Xo,

S :)

Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves.  MUST try veggie option!
4.3 from 3 reviews
Palak Paneer Kofta
 
Prep time
Cook time
Total time
 
Palak methi paneer curry is a delicious take on the much loved palak paneer but with the goodness of fresh in-season fenugreek leaves. I grill lightly flavored paneer batons and give the curry a delicious tadka to make it much more delicious than a normal palak paneer. MUST try veggie option!
Author:
Recipe type: Main course, Veg curry
Cuisine: Indian
Serves: 4
Ingredients
  • For paneer batons:
  • Paneer/ cottage cheese 200 gm ( soaked in lukewarm water for 30 mins before you start making it, if you are using frozen paneer)
  • red chillie powder - ½ tsp
  • Turmeric - pinch
  • Salt- as per taste
  • Achaar oil (i used mango pickle oil) - 2 tbsp or enough to brush the grill pan
  • For the curry/gravy:
  • Spinach - 5 bunch or 4 cups chopped.
  • Fenugreek leaf - 2 small bunch or 1 cup chopped.
  • Kasuri methi or dried fenugreek leaf - 2-3 tbsp
  • Butter -1 tbsp
  • To grind into paste:
  • Onion 1
  • Tomato 1
  • Ginger ½ inch
  • Garlic 10 cloves
  • Green chillie - 2
  • Others:
  • Water- ½ cup
  • Cream - ¾ tbsp
  • Crushed pistachio & cashew - 2 tbsp
  • Whole spices :
  • Cloves 2
  • Cardamom 3
  • Cinnamon 1 inch
  • Black pepper - 6
  • For tempering:
  • Butter 1 tbsp
  • Dried red chillies 2
  • Ginger juliennes
  • Hing/ asofoetida - a big pinch
  • kashmiri red chili powder - 1 tsp
  • Bonus recipe :
  • For the Koftas:
  • Paneer - 250 gms (presoaked in lukewarm water for 30 mins to make it soft)
  • Cheese cubes - 2 grated
  • Boiled potatoes - 2, mashed
  • Onion ½ - chopped very finely
  • Green chillies -3 or 4, deseeded and chopped
  • Coriander leaf, ½ cup, chopped fine.
  • Ginger grated - ½ inch
  • Cornflour - 2 tbsp
  • Spices:
  • Salt, Red chillie powder 1 tsp, Chaat powder ½ tsp, Sugar ½ tsp.
  • Other:
  • Raisins - handful
  • Maraschino cherries, 7-8, chopped.
  • 1 tbsp oil
Instructions
  1. Take the paneer out of the water, and lightly coat the 2" batons with a bit of the pickle/achaar oil. Sprinkle some red chiie powder, turmeric and salt on each and leave aside for 10 mins.
  2. Heat a grill pan, coat with the achaar oil. Grill the paneer batons 3 mins each side. Keep aside.
  3. For the curry/gravy:
  4. Begin by grinding everything as mentioned fr the paste.
  5. Blanch the spinach and fenugreek in boiling water for 5 mins. Remove, drain and grind to a smooth paste with a pinch of salt and a clove of garlic.
  6. Heat 1 tbsp oil and butter in a non stick kadhai or pan.
  7. Once add the whole spices and wait for it to pop.
  8. Add the ground masala paste and fry it for 10 mins or till oil separates from it. Keep adding a little water if it starts sticking. Give it a good stir and fry the masala well.
  9. When the masala is done, add the crushed kasuri methi to it and cook for 2 mins.
  10. Add the ground Spinach and fenugreek paste and cook covered for 3-4 mins. Add ½ cup of water , and let the gravy simmer for 10 mins. Keep checking to ensure it doesn't stick. Add more water is desired.
  11. When ready to serve, add the grilled paneer batons/ koftas to the gravy, 2 tbsp of fresh cream, 1 tbsp of butter and simmer for 5 mins.
  12. For the tempering:
  13. In a separate kalchhi / small tempering pan, heat butter, add the hing, dried red chillie and ginger juliennes, red chillie powder and let it cook till fragrant. Immediately pour this on the curry and cover.
  14. Let it rest for 5-10 mins before serving.
  15. To make the koftas ( optional)
  16. Make the koftas by mixing all the ingredients listed under the koftas together alongwith the spices, raisins and cherries.
  17. Make balls the size of ping pong balls and set aside.
  18. Using an air fryer, I sprayed the koftas with 1 tbsp cooking oil ,set the temperature to 180 and air fry for 18- 20 mins till golden brown,.Turn it over once to ensure even cooking.
  19. While the koftas are frying, make the gravy.
Notes
If you have an air fryer, you can deep fry the koftas on medium heat or even shallow fry them.
You can also bake these in a 180 C oven for 20 mins.

Leave out the fenugreek leaf if you can't find them, only spinach will also do.

I love serving this curry with the koftas instead of basic grilled paneer batons on special occasions,when I have guests over or on indulgent days that demand leisurely dinner!

You can keep some koftas aside to enjoy as snacks. makes a great evening snack with chopped onions sprinkled with chaat masala and lemon juice.

Garnish with 2 tbsp of cream, chopped pistachios and cashew. Optional of course, but strongly recommended!

Do NOT skimp on the tadka or tempering!

10 thoughts

  1. First of all, the pictures are GORGEOUS! There is something about making dishes that mom used to make that makes them seem so comforting. Although, I must admit, whenever I try my hand at something mom used to make, it always seems to come out not quite as good as hers always do! Thanks for the recipe!
    Taylor Thurston recently posted…Mandarin Orange SaladMy Profile

    1. Great to know that. I love fenugreek.. some people think its too bitter. but added to another veggie, it makes for a tasty curry! Hope you give this a go Mark :)

  2. What a beautiful dish! You photography is amazing. I am usually to scared to try harder dishes but you give me the courage to give it a go! Hopefully it will turn out as beautiful as yours!

  3. Rosy, so nicely written n such a lovely recipe. I always made this dish only with spinach, never with fenugreek. But the procedure almost the same. Loved the idea of putting paneer koftas in the curry. Loved your mention of home n memories of your humble mom , your accompanying me to Malgodown veg.market. When are you going to show me your book? Already enough material for two books. Cost should not be a problem. Publishers must be ready n willing to publish such a lovely book. If you need any help, I am there.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge