Methi Paneer Bhurji curry is super easy and quick curry for chapathi. Paneer is crumbled and cooked along with methi leaves in an onion tomato base curry.

I have used freshly made (homemade) paneer. So, i have not let it sit to set. I used it directly after filtering it out from the residue. If using store bought paneer, then crumble them manually.

I have soaked the methi leaves in salt water for 5 minutes before cooking as it helps getting out the bitter taste. Adding too much methi leaves may turn the curry bitter.

Methi Paneer Bhurji curry – pictorial directions:

heat oil,

saute the methi leaves until it shrinks. keep it aside

again, heat oil, put in cinnamon, cloves, cardamom, green chilli, fennel seeds

when a nice aroma reaches you, add chopped onions and ginger garlic paste

When its transparent, add the chopped tomato and red chilli paste (substitute with red chilli powder if you do not have red chilli paste handy)

Mix well and after the tomatoes turn mushy and cooked, add the spice powders. Turmeric, coriander and garam masala, cumin powder and salt. Mix well and saute in simmer until oil leaves the sides

Add crumbled paneer and sauteed methi leaves

Mix well. add little water and give it a boil.

Methi Paneer Bhurji curry recipe: