methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer |
by Tarla Dalal

methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer |

methi palak paneer sabzi is an easy Indian accompaniment to rotis and parathas. Made from methi, palak, paneer, onions, tomatoes and spices. Learn how to make palak methi paneer saag.

You will love the delectable blend of traditional spices with your favourite greens and veggies, but remember to serve Indian style methi palak paneer sabzi fresh to enjoy the perfect aroma, flavours and colours.

This palak methi paneer saag can be enjoyed at lunch time too!. You can cool it and pack it in a tiffin to be carried to work.

Greens are wonder foods that we aim to include daily in our diets. This dry methi palak paneer is a wonderful recipe that includes two iron and vitamin A rich greens at one go, and calcium and protein loaded paneer on top of that! The fibre is a boon for the gut too!

But check out the calories in dry methi palak paneer and make your serving size choice. You can also reduce the amount of oil being used to save on some calories. Those who are aiming a low fat diet, can replace the high fat paneer with low fat paneer.

Tips for methi palak paneer sabzi. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use finely chopped onions and tomatoes and not roughly chopped for better mouthfeel. 3. Do not over cook the greens, else they will lose their colour. 4. The little quantity of sugar is to balance the tartness of tomatoes. But if you wish you can avoid it.

Enjoy with step by step photos below.

Methi Palak Paneer Sabzi, Palak Methi Paneer Saag

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Methi Palak Paneer Sabzi, Palak Methi Paneer Saag recipe - How to make Methi Palak Paneer Sabzi, Palak Methi Paneer Saag

For Methi Palak Paneer Sabzi
2 cups finely chopped fenugreek leaves (methi)
2 cups finely chopped spinach (palak)
2 cups small paneer (cottage cheese) cubes
2 tbsp oil
3/4 cup finely chopped onions
1 tsp finely chopped green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato pulp
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp dried mango powder (amchur)
salt to taste

For Serving
rotis or parathas

Method
For methi palak paneer sabzi

To make methi palak paneer sabzi recipe, heat 1 tbsp of oil on a non-stick tava (griddle), add the paneer pieces, salt to taste, a little turmeric powder and chilli powder.
Mix well and cook on a high flame for 4 to 5 minutes or till they turn light golden brown in colour. Remove from the flame and keep aside.
In the same non-stick tava (griddle), add the remaining 1 tbsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add green chillies, ginger garlic paste and mix well.
Add the tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder, dry mango powder and salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the fenugreek leaves and spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the sautéed paneer, ½ cup hot water and mix it lightly and cook on a medium flame for 3 to 4 minutes.
Serve methi palak paneer sabzi immediately with rotis or parathas.

Nutrient values (Abbrv) per serving

Energy	313 cal
Protein	11.6 g
Carbohydrates	11.5 g
Fiber	2.8 g
Fat	24.5 g
Cholesterol	0 mg
Sodium	35.5 mg

Click here to view calories for Methi Palak Paneer Sabzi, Palak Methi Paneer Saag

Methi Palak Paneer Subzi Video by Tarla Dalal

Methi Palak Paneer Sabzi, Palak Methi Paneer Saag recipe with step by step photos

like methi palak paneer sabzi recipe

methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | then do try other sabzi recipes also:
- rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma |
- paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag |

what is methi palak paneer sabzi made of?

See the below image of list of ingredients for making methi palak paneer sabzi recipe.

how to sauté the paneer

To make methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | heat 1 tbsp of oil on a broad non-stick pan.
Add 2 cups paneer (cottage cheese) cubes. The soft, chewy texture of paneer cubes provides a delightful contrast to the slightly mushy texture of the cooked greens. This creates a more interesting mouthfeel.
Add a little salt to taste.

Add ¼ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the paneer, making the dish visually appealing.
Add ½ tsp chilli powder. Chilli powder adds a warm, spicy kick that complements the earthy flavors of fenugreek (methi) and spinach (palak). It enhances the overall taste profile of the dish.
Mix well and cook on a high flame for 4 to 5 minutes or till they turn light golden brown in colour.
Remove from the flame and keep aside.

how to make methi palak paneer sabzi

Heat the remaining 1 tbsp of oil in a deep non-stick pan.

Add ¾ cup finely chopped onions. When cooked, onions soften and release their natural sugars, creating a slightly caramelized flavor. 1 This adds a pleasant texture and mouthfeel to the sabzi.
Sauté on a medium flame for 1 to 2 minutes.
Add 1 tsp finely chopped green chillies. Green chilies add a spicy kick to the dish, enhancing its overall flavor profile. The level of heat can be adjusted by using more or fewer chilies, or by choosing milder or hotter varieties.
Add 1 tbsp ginger garlic paste. Chili powder adds a warm, spicy kick that complements the earthy flavors of fenugreek (methi) and spinach (palak). It enhances the overall taste profile of the dish.
Mix well.

Add ½ cup tomato pulp. Tomato pulp provides a tangy flavor that balances the richness of the paneer and the slightly bitter taste of the methi (fenugreek).
Add the remaining ¼ tsp turmeric powder (haldi). Turmeric imparts a vibrant yellow color to the dish, making it visually appealing.
Add the remaining ½ tsp chilli powder. Chilli powder provides the necessary heat and spice level to the dish. The amount can be adjusted to your preference.
Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. By combining these two powders, you create a flavor foundation that is both complex and complementary to the other ingredients in the Methi Palak Paneer Sukhi Sabzi.
Add ½ tsp dried mango powder (amchur). By using a small amount of amchur powder, you can significantly improve the taste of your Methi Palak Paneer Sukhi Sabzi.

Add salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add 2 cups finely chopped fenugreek leaves (methi). By incorporating finely chopped fenugreek leaves, Methi Palak Paneer Sukhi Sabzi gains a unique depth of flavor, aroma, and nutritional value.
Add 2 cups finely chopped spinach (palak). Spinach adds a distinct earthy and slightly bitter flavor that complements the slightly pungent taste of fenugreek leaves.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the sautéed paneer.
Add ½ cup hot water.
Mix it lightly and cook on a medium flame for 3 to 4 minutes.
Serve methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | immediately with rotis or parathas.

pro tips to make methi palak sabzi

Opt for vibrant, fresh spinach and fenugreek leaves. Avoid wilted or yellowing leaves.

You can add a dollop of cream or butter, it adds richness to the dish.
Instead of paneer you can also use tofu cubes to make this recipe healthier.

benefits of methi palak paneer sabzi

Methi Palak Paneer Sabzi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). All the health conscious people can reduce the oil to 2 tsp to keep calories and fat under check and use coconut oil instead of processed seed oils. Substitute full fat paneer to low fat paneer to reduce the fat content of your recipe.
1. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 77% of RDA.
2. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots , mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves , broccoli , capsicum etc. 55% of RDA.
3. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 39% of RDA.
4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 31% of RDA.
5. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 21% of RDA.