Methi and Paneer Sabzi
Gravies & Curries

Methi and Paneer Ki Sabzi

Methi and Paneer Ki Sabzi Ingredients
Methi and Paneer Ki Sabzi Ingredients

A tasty and unique recipe that goes well with warm parathas or fulkas.



Methi  (fenugreek leaves) 3 cups
Matar (peas) 3/4 cups
Gaajar (carrots) chopped 3/4 cups
Paneer 100 gms
Milk 1/2 cup
Kaju (cashew nut) 15
Kismish   (raisins) 30
Tomatoes 3 big
Green chilies 2
Ginger chopped 1/4 tsp
Green cardamom 1
Tej patta    ( bay leaf) 1
Cinnamon  (daalaceenee) 1/2 inch
Jeera 1/4 tsp
Haldi 1/4 tsp
Chilli powder 1/2 tsp
Garam masala powder 1/4 tsp
Sugar 1/4 tsp
Oil 2 tsp
Salt according to taste
Coriander leaves for garnishing


Methi and Paneer Sabzi
Methi and Paneer Sabzi

1. Blanch matar and gaajar.

2. Add peas to the boiling water, for 2 to 3 minutes. When it is cooked 80%, take out peas immediately from water, use same water to blanch carrots (repeat the same process). After blanching the vegetables, use this nutritional water to make soup, dal, gravies or to knead the flour for rotis.

3. Churn tomatoes and ginger in mixer-grinder. Heat oil in pan, add jeera. When jeera sizzles, add green cardamom, tej patta and cinnamon. Then add chopped green chillies and haldi. Immediately put tomato puree and keep stirring till it extracts oil. Now put methi leaves, matar and gaajar. Put salt and mix. Cover and cook till methi is done.

4. Keep aside little paneer, few kaju and kismish for garnishing. Churn remaining paneer and milk in mixer-grinder. Now add sugar, chilli powder, garam masala powder, chopped kaju, kismish, paneer and milk mixture. Mix  and cook on slow flame for 5 minutes.

5. Dish out and garnish with paneer, kaju, kismish and coriander leaves.


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