This Lasooni Methi Paneer is by far one of the best curries Iโ€™ve ever had! With coconut milk creating a creamy yet light texture, this one, I promise, is better than that you would get at any top-notch Indian restaurant.

Lasooni Methi Paneer

I was doing some casual reading the other day and I came across an article that said that most couples share a similar gene pool and they start to look more like each other with time. Their life experiences mold their physical appearances. This article had also had a photograph of an old married couple who, I swear, looked like fraternal twins! ๐Ÿ˜€ While Nachiket and myself do not look like each other, I can agree to the fact that some of our traits have rubbed off on the other. Will this eventually lead to us looking alike? Only time can tell! ๐Ÿ˜€

If you have shared an ample number of years with your spouse, may be you could check if your traits and appearances have begun to match? ๐Ÿ™‚

Cheese in a garlic curry

Nachiket has started to cook. Sometimes, it is once in 2 weeks, sometimes it is twice in a week. There is no scheduled timetable he follows. And I like it that way because, if there was a pattern to it, it would have been more of a chore than a leisurely therapeutic hobby. ย Whatโ€™s more? He even researches about what he wants to make. Now, wouldnโ€™t you call that a quintessential trait rub-off between couples?ย 

In short, my husband took inspiration from the internet, merged a few recipes, made a few changes himself and made the curry. While it was truly amazing, I stepped in, (the next weekend), and changed a few other things (like the earthy herb flavors, the light coconut milk to complement the flavors of garlic) and thus, we created this beautiful bowl of Lasooni Methi Paneer!

A delicious curry with Naan

Since I strongly believe in modifying a recipe to the available ingredients in your pantry and to suit your taste, I have provided (as with most of my recipes), a few changes that can be made to our Lasooni Methi Paneer in โ€œmy take sectionโ€. Whether you want to make it vegan, or you want to make it rich and creamy or you cannot find fresh methi leaves, you can find it all.

Lasooni Methi Paneer

FIndย more cheese/paneer recipes here

Hereโ€™s our recipe for:

Lasooni Methi Paneer


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 3-4



  • 10 + 2 cloves of garlic (the big kind)
  • 1 cup paneer (pressed cottage cheese) cubes (Tofu for a Vegan version)
  • 1/2 cup sliced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup fresh/frozen methi leaves (fenugreek) โ€“ other options in โ€œMy Takeโ€ section
  • 1/4 โ€“ 1/2 cup coconut milk
  • 2-3 green chili (bird eye chilies)
  • Salt to taste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 4 tbsp oil
  • 1 tbsp butter


  1. Heat a tbsp of oil in a pan. Place the cottage cheese cubes and let them roast till golden on atleast 2 sides. Once, done, set them aside.
  2. Add another tbsp of oil in the pan. Add chopped garlic (10 cloves) and chopped onions.
  3. Sautรฉ them until they lose raw smell and onions turn translucent.
  4. Add the tomatoes, green chilies, fenugreek leaves and turmeric and cook for another min.
  5. Blend the sautรฉed mixture using minimum amount of water if required.
  6. Add 2 tbsp oil into the pan. Add the garam masala into the hot oil. Add the pureed mixture and salt. Cook for a min.
  7. Add 1/4 cup coconut milk and mix well. Add the golden cheese cubes and let them simmer in the curry for a min.
  8. Turn the heat off. Add extra coconut milk if required to adjust the consistency of the curry.
  9. Sautรฉ the remaining two cloves of garlic (chopped) in a tbsp. of butter and drizzle over the curry.

My Take:

The methi leaves can be replace with spinach or any other green of choice.

You can also use Kasoori Methi (dried fenugreek). Only 1/8 cup is required since the flavor is stronger than fresh leaves.

Cook the garlic-onion mixture well before blending to remove any trace of raw smell.

Instead of coconut milk: add water (about 1/8 cup) for the curry to simmer with the paneer in step 7 of the recipe. In step 8, add heavy cream. stir and let rest. If you do not want cream either. Mix 2 tbsp of yogurt in little less than 1/2 cup water and use in step 7. Allow to cook till it thickens to desired consistency.

For a vegan version, replace paneer with roast tofu and use vegetable butter for the garlic drizzle.

Yummily Yours'


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  1. lovely recipe …u have got a wonderful blog ๐Ÿ™‚

  2. Wow curry looks so inviting and rich. Nice combine effort.

  3. Is there anything that can be used in place of coconut milk?

    • Hi Bhagyashri,
      Instead of coconut milk: add water (about 1/8 cup) for the curry to simmer with the paneer in step 7 of the recipe. In step 8, add heavy cream. stir and let rest. If you do not want cream either. Mix 2 tbsp of yogurt in little less than 1/2 cup water and use in step 7. Allow to cook till it thickens to desired consistency. Hope this helps ๐Ÿ™‚

  4. Looks interesting..will definitely try. While using kasoori methi at which stage should I add?

    • Thank you Anagha. Kasoori Methi can be added in step 6 along with the garam masala. Just crush them slightly with your hands before adding. Happy cooking! ๐Ÿ™‚

  5. Prashanthi. .. it looks sooo yummm… and im sure it tastes just as yumm as well. .. ๐Ÿ™‚ will def try it sometime n relish the taste. .. ๐Ÿ™‚

    • Thanks Kavi!! ๐Ÿ™‚ I remember first enjoying paneer curry after exams at your place. I still remember gobbling up so many cubes ๐Ÿ˜€

  6. wow…looks really yummy dear..wonderful meal set!

  7. Prash, what I love the most about our online friendship is that we’re from different countries with vastly different cuisines. You’ve never had apple pie and I’ve never had paneer.
    I think we need to meet for dinner ๐Ÿ™‚

  8. Hello,

    I made this tonight and mine came out green and a little bitter. I am assuming the green is because of more methi but would u know why it was bitter?


    • Hey Mohini!
      Thanks for trying out the recipe. Yes. You are right. The green is because of the methi. SO is the bitterness. If you added enough methi for it to become green, then it comes with a bitterness because that is characterstic of methi. Now, if you added extra methi on purpose, then here are a few tips to beat the bitterness:
      1) Soak in water + 1 tbsp yogurt + Pinch of salt for about 10-15 min. Rinse off with cold water
      2) Blanch in hot water with a pinch of salt and a drop of lemon juice. Rinse off with cold water
      While there are other methods, these two retain the green color and ensure minimal carryover of salt from methi leaves submerging.

  9. Tried out this recipe yesterday and it turned out great. What I liked most is the simplicity which brings the ability to make this dish a part of our regular fare. Finding ways to get greens into my daughter’s palate while juggling a busy job means I am always on the lookout for tasty but not overly elaborate recipes. This one fits that model great. Will be following your blog for more recipes ๐Ÿ™‚

    • Thank you Tulsi. I am glad it helped you make things a little more convenient for you ๐Ÿ™‚ I also appreciate you taking time to leave your thoughts behind. Helps me find a direction to what my readers would like. Thank you ๐Ÿ™‚

  10. Tried it this evening Prash, and it came out very well.. You really are doing a great job, good luck !!

  11. simply superb prashanthi….i just luv d color of d gravy…!

  12. Can I substitute coconut milk with either yogurt/regular milk/whipping cream since I don’t have it as of now in pantry?

    • Hi Rajshree! Sure you can ๐Ÿ™‚ Instead of coconut milk: add water (about 1/8 cup) for the curry to simmer with the paneer in step 7 of the recipe. In step 8, add heavy cream. stir and let rest. If you do not want cream either. Mix 2 tbsp of yogurt in little less than 1/2 cup water and use in step 7. Allow to cook till it thickens to desired consistency. Happy cooking! ๐Ÿ™‚

  13. Great recipe Prash, I love tofu and like so much Indian food, I’ll try this one.

  14. Was invited to like this page today. Have not been able to leave the page since then. This is simply too good.

    • I am so glad that you decided to explore the blog Pratibha ๐Ÿ™‚ Please do try out recipes and keep visiting ๐Ÿ™‚

  15. Hi. I tried this recipe today using yoghurt instead of coconut milk. Its tasting a little sour. Any tips to correct it? It looks so yummy and im feeling bad i messed it up. ๐Ÿ™ Plz help.

    • Hey Shraddha! Awww… I am not sure what went wrong girl. How much yogurt did you add? May be some sugar to redeem it?

      • Hey! Yes i did add sugar and let it cook a little more… It became alright on its own… And it was delicious ๐Ÿ™‚ Thanks!

  16. Hey Prashanti..
    You have a lovely recipe here.. I am cooking this tonight and have an urgent question.. do u blend only the garlic and onion mix or u blend even the tomatoes and methi too..

    Do let me know..


    • Hey Prateeksha, You have to blend everything together. Do make sure you are not adding methi stems and only the leaves. The stems lend a bitter taste. Happy cooking! ๐Ÿ™‚

  17. Thanks for the quick reply.. I will definately let u know how it turns out..

  18. The cheese curry looks wonderful! There’s a few authentic Indian restaurants in Beijing. Every time I went there, I always ordered chicken curry… I have to try this out next time!
    Just pinned the recipe and I’ll definitely try to cook it if I can find the right cheese! Thanks for sharing this wonderful recipe and happy Friday!

  19. What a creamy eye catching dish!!!! I have to try this version of paneer. I am pinning it!!!

  20. This is all kinds of wonderful comfort food!! I love the paneer makhani, but, this is 100 times better than paneer makhani.

  21. Hi prashanthi. Your recipe was very good. Pooja tried and it came out well.. We all enjoyed. Good luck

    • Aunty, Your words mean so much!! School days were that much more tastier because of what you packed for Pooja’s lunch. So, hearing this from you is like a certificate of recommendation! ๐Ÿ˜€ ๐Ÿ™‚

  22. Hi. I loved this recipe. Simple yet flavorful. I would like to try making this.
    Could you plz clarify the amount of onions and tomatoes? It is mentioned in cups. What is the volume of that cup? Or could you tell me how many onions and tomatoes did you use? Thanks ๐Ÿ™‚

    • Hi Manju, I do not know where you live. In the US, the onions and tomatoes are ginormous in size which means I use only half or less to make a curry for 2. That is the reason I have provided measurements in cups. The regular measuring cups you get in the market (the ones used for baking etc.). even if the cup size varies, maintain the ratio of the ingredients and you should be good. Happy Cooking! ๐Ÿ™‚

  23. Hi, tried this recipe and must say it was a hit.. thank you for sharing your recipe

  24. Tried this recipe as-is with light cream instead of coconut milk, a little sugar and it came out wonderful, just loved it. Thanks :-)!

  25. Hi Prash, tried this recipe and my husband loved it.. It’s like winning a competition for me as hubby is very particular about his dishes and taste. Thank u sooo much and pls pls pls keep on posting such wonderful recipes ๐Ÿ™‚

  26. Awesome recipe loved it…..

  27. I tried this recipe today, and it turned out very well. Truly better than a restaurant curry! Thanks for this awesome recipe..

  28. Hello Prash is there anything I could repackaging the fenugreek work I have neither seeds or leaves? And how do I make the garam masala please ?

    • Hi Lorena, if there is an Indian store near by, I recommend you but dried fenugreek leaves (sold as Kasoori Methi) and garam masala.
      Else, substitute fenugreek with spinach (you will not be able to replicate the flavors but a herb flavour can be achieved)
      Garam masala only for the sake of this curry can be tedious. Skip it or but from any major supermarket’s Asian food section.

  29. I tried this recipe a couple of months ago and it was delicious! I’m going to make this curry again for a few friends. Thanks so much for the recipe!

  30. I have recently discovered just how amazing and yummy India food is. I love to cook and trying new foods is at the top of my list. I have decided to make paneer, I found a recipe, but would like to know if you have any suggestions. I know so little about this, so please bare with me, is it naan that you use and would you suggest a recipe for me. I gotta say it…I LOVE CURRY…LOL Thank you for your help…Sara

  31. Well, I learned a valuable (and bitter) lesson today. Fenugreek seeds are not the same as dried fenugreek! As long as we didn’t chew the curry it was good… I’m still figuring out Indian ingredients, but now I know the difference and will try this recipe again with the correct stuff. It was delicious minus my mistake!

    • Oops! Dried fenugreek is the dried herb that grows out of the fenugreek seeds. Found in Asian stores as Kasoori Methi. hope your curry turns out better next time ๐Ÿ™‚

  32. Hello Prash! So glad to have found your blog and having a glimpse into your experiments. I have to thank you so so much for this recipe- its so damn delicious! Genius! I’m wondering what else I could use the gravy for ๐Ÿ˜‰ Thanks so so much!

  33. Wow… will definitely try!!!

  34. Thank you so much Prash for posting this recipe. I’ve made this so many times and this dish is now a permanent feature on dinner table for guests. Everyone simply loves it. Thank you again.

  35. My husband loves to try different paneer recipes (by try I mean just eat ๐Ÿ˜› and hardly cook), So I love to play around with paneer and keep innovating with stuff in my pantry. I came across your blog and just loved the idea of combination of garlic, coconut milk and fenugreek leaves. ๐Ÿ™‚ This one is definitely next in my list. I am sure he would love it. ๐Ÿ™‚ Thanks for sharing!

  36. Hi,

    I don know where to start from… i accidentally found this recipe on pinterest and i did pinned it almost two months before or may be more thzn that..and i opened up my boards on friday evening..we were supposed to go out for dinner but i chose to make this curry until my husband returned back from work…n i was like it justifies for not going out for dinner… and my gosh the recipe turned out to be a super duper hit!!!! so simple yet wonderful…thankyou so much for making my friday evening so wonderful!! ๐Ÿ™‚

  37. Your recipe looks delicious! I could only find frozen paneer. Should I thaw it before cooking or can I throw it in the pan frozen?

    Can’t wait to try this out!

    • Hey Dana,
      You can use it directly in the curry without thawing but the cooking time would increase which might cause the curry to thicken too much. So, I recommend thawing before using the paneer by adding in in hot water

  38. Hi , I tried this recipe today but did not turned out good May be my measurement were not correct. Can you please tell me how much methi,garlic , onion and tomato need for 200gm paneer . I am new to cooking. Thank you so much will try again once u posted the qty. also possible if you could post the video please

    • Hi Sana, I have approximately used 200-250 g paneer for the recipe. Could you please elaborate what went wrong? Taste, texture? I shall try my best to trouble shoot it. I hope you have a better experience next time ๐Ÿ™‚

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  40. Hi!I just love the color of your dish!! So inviting!! I am hoping to make it tomorrow but I would like to almost double the quantity of the subji. Do you think doubling of all the ingredients along with fresh methinks leaves would work out or should I put little less than double the methi leaves but keep rest of the ingredients double?

    Thanks for such a mouthwatering recipe. ๐Ÿ™‚

    • Hi Anjali, Thank you. I would definitely double the quantity of fresh methi but I would be careful not to add any stem because it can cause bitterness. You can also try a combination of fresh+dry if you are very skeptical.

  41. I never try any recipes step-by-step. I did your’s today because I have never tried a Lasooni methi paneer dish and it turned out to be amazing!! I used cream though, not coconut milk.

  42. Followed the recipe to the T and it came out great and was finished in no time. The recipe is a keeper. I added 3 cashews, almonds and walnut to make it healthy and it helped thicken up the gravy which was great also. The recipe is a keeper for me. Thanks for posting the recipe

  43. Hi

    I made this wonderful dish today. I used far less garlic and yogurt instead of coconut milk and a bit more fenugreek than you have. The result was a super silky gravy and a taste like none other.

    Thank you. ๐Ÿ™‚

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