Paneer Paro Recipe – Methi Paneer Video

Paneer Paro is one of the Paneer delicacy prepared with Dry Fenugreek Leaves. It is more commonly known as Methi Paneer and is perfect for a main course menu.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Paneer Paro Recipe – Methi Paneer Recipe [Video, Pics]

Paneer Paro, certainly is a unique name and speaking frankly, I also do not know the logic behind the name ‘Paro’. My mom used to make this dish and used to call it with this name. I tried thinking of some other good name but my creative horns failed to respond as they were simply lost in the taste of this dish.

My husband who is the main contributor of all the names that you see on this site also could not find a better name. He simply said, this paneer is simply amazing and no other name would be able to uniquely identify this recipe. So, we decided to keep the same name.

By the way, It is more commonly known as Methi Paneer in the restaurant world.

Now, lets talk about the recipe and its taste. The main ingredient here is off-course Paneer (also known as cottage cheese) and we have tried to create a different taste around it by mixing and matching different Indian spices. The whole dish is a dry one and has a unique and new taste.

  • 250 Gms Paneer (Cottage Cheese)
  • 1 Cup Curd (Yogurt)
  • 1/2 Cup Dry Fenugreek leaves (Kasoori Methi)
  • 2 Tbsp Oil
  • 3/2 Tsp Ginger (Finely chopped or paste)
  • 3/2 Tsp Garlic bud (Finely chopped or paste)
  • 1 Tsp Green Chili (Finely chopped)
  • 1/2 Tsp Cumin Seeds (Jeera)
  • 3/4 Cup Tomato (Paste)
  • 1 Tsp Red Chili Powder
  • 1/2 Tsp Salt (or To taste)
  • 3/4 Cup Onion (Grated)
  • 1/2 Tsp Garam Masala
  1. Ingredients for Paneer Paro should be ready now,
  2. It is a well known fact that all Paneer recipes have the gravy creation as the most important part. It is the gravy that decides the final taste and look of the final dish.So, We will start with the gravy itself. Take a pan and add oil. Heat it on high flame and then add Cumin seeds. Wait until they become light golden brown in color. Keep your stove on high flame.
  3. Once cumin seeds are in good shape, add grated Onion, Ginger and Garlic. Mix well and cook until they become light golden brown in color. The best way is to observe the color of Onion. Usually Onion’s color will turn light pink. If it gets light pink, you can proceed for the next step.Keep stirring to avoid burns.
  4. Once done, add Red Chili powder and Salt. Mix it well. Cook on high flame.
  5. Now add Tomato paste and Green chili. Mix well and let it cook for 1 minute on high flame.
  6. Once you see your gravy is separating from the oil, it is cooked properly as shown. It is pretty simple to observe the separation. The oil will clearly be visible floating around the circumference of gravy.
  7. Now add our special ingredient i.e. Kasoori Methi. Mix well and let it cook for about 2 minutes on medium flame. Keep stirring to avoid burns.
  8. Add chopped Cottage Cheese and mix well. Keep the stove on low flame.
  9. After mixing the Cottage Cheese, add Garam masala. Mix well again.
  10. Once done, add thick curd. Keep this in mind that curd should be thick (without water). Mix well and cook for 2 minute. After that switch off the stove.
  11. Time to enjoy this delicious paneer recipe with naan / chapati / paratha.

You can refrigerate Methi Paneer for up-to 3 days for best result. Re-heat using a microwave or tawa before serving again.

Paneer Paro
Main Dish


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.