Methi Corn Paneer Curry (Quick Paneer Gravy Recipe)
This Methi Corn Paneer Curry is a creamy, spiced paneer gravy recipe with sweet corn and fresh methi leaves. An easy and comforting dish that pairs perfectly with rice or roti.
Servings 4
Ingredients
- 1 cup paneer cubes
- 1 cup fenugreek leaves
- ¾ cup cashews
- ½ cup sweet corn
- ½ cup yogurt
- ½ cup water adjust as per consistency
- 1 inch ginger
- 3 green chili
- 2 teaspoon garam masala
- 1 tablespoon oil
- ¾ teaspoon salt adjust to taste, can be increased to 1 tsp.
Instructions
- Make the Cashew Paste: Drain the soaked cashews and blend them with ½ cup water, green chilies, and chopped ginger until smooth. Set aside.¾ cup cashews, 1 inch ginger, 3 green chili, ½ cup water
- Sauté the Corn: In a pan, heat oil on medium and add corn. Sauté for 3 to 4 minutes or until slightly golden brown.1 tablespoon oil, ½ cup sweet corn
- Add Methi: Add chopped methi and fry for 5 minutes, until wilted and the raw smell has disappeared.1 cup fenugreek leaves
- Prepare the Curry Base: Reduce heat to low. Add the cashew paste, whisked curd, garam masala, and salt. Mix well and let it simmer gently for 2 minutes, stirring often. Add water to adjust the consistency.½ cup yogurt, 2 teaspoon garam masala, ¾ teaspoon salt
- Simmer with Paneer: Add the paneer cubes and stir gently. Cover the pan and let it simmer on low for 5 minutes, allowing the paneer to absorb all the flavors. Turn off the heat and serve the creamy paneer gravy with soft Indian bread chapati or naan.1 cup paneer
Notes
Tested Tips from My Kitchen
- Soak cashews for a creamy, grain-free texture. Alternatively, you can use a high-speed blender to make a smooth cashew paste.
- Cook fenugreek leaves thoroughly to avoid bitterness. If you are new to Indian food, consider reducing the quantity of the leaves.
- Add yogurt on low heat and stir continuously to avoid curdling.
- Use fresh Indian cottage cheese or lightly sauté it before adding for a better texture. If you’ve never tried it before, my how to make paneer at home guide walks you through the exact method I use.
- To make a vegan version of this curry, I swap paneer with firm tofu and use non-dairy yogurt. The creamy cashew base is naturally vegan and blends beautifully with plant-based alternatives.
Nutrition
Calories: 406kcal | Carbohydrates: 20g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 585mg | Potassium: 263mg | Fiber: 3g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 550mg | Iron: 3mg
