This is one of THOSE recipes. You know, the ones when you are just not into cooking, but you have to present something for the family because they are looking up at you with really hopeful expressions on their collective faces? Make Methi Paneer then, which needs few ingredients, a bit of stirring, and 15 minutes of your time. If you have all the things in hand, it takes even less time to make it.

Here’s what you should do. Beat 4-5 tablespoons of yogurt (preferably something which is creamy) with 1 tsp. cornstarch and 2 tbsp. milk. Trust me.

Fried raisins. I ate a few before allowing the rest to go in.

Just after you have beaten it up, grab a handful of raisins or sultanas. What you should ideally then do is heat about 3 tbsp. of oil in a pan and fry the sultanas in it for 2-3 minutes, stirring briskly to let them plump up. Once done, remove them from the oil, and add a teaspoon of sugar and half teaspoon of grated ginger or ginger paste to it. When the ginger sizzles, add 3 tablespoons of tomato ketchup. Yes. This recipe needs it. Close your eyes and add it.

However, if you aren’t as adventurous as I am, you can use Tomato puree. I’ll let you live.

Let the tomato puree cook for a minute over high flame, and then add 1 heaped teaspoon of dried kasuri methi (dried methi, or, Fenugreek, leaves). Stir till the methi mixes in, lower the heat to a simmer, and add a heaped teaspoon of garam masala powder and the sultanas.

Then, add the yoghurt-milk mixture. Stir briskly and put in 300 gm. fresh paneer, at room temperature preferably, cut in 1-inch cubes and your fried sultanas/raisins (which you can just as easily leave behind, but I did not). This recipe easily feeds four, by the way. Once the paneer is mixed in, check for salt, add a dollop of ghee, cover the pan and turn off the heat. Exit kitchen premises for 10 minutes to allow the paneer to soak in the flavors.

Serve. I love this with Jeera Rice, Naan, Rotis, and bread slices, slightly toasted.

Sometimes, in life, the best things are quite unpretentious and soft. 

Written by Poorna Banerjee


  1. Quintin Ereaux 2016-11-30 at 7:51 am

    I have been checking out many of your posts and i can claim pretty good stuff. I will surely bookmark your site.

  2. poorna banerjee 2012-12-08 at 12:50 am

    Not at all, Sangeeta. Please go ahead. 🙂

  3. MyWorld 2012-12-07 at 4:58 pm

    I made this last night and it turned out to be amazing!! too bad i didnt click a pic of it. but i am going to make this again and put up in my blog. shall credit you, of course..would you mind if i put up your recipe?


  4. poorna banerjee 2012-11-15 at 10:02 pm

    🙂 oh do so, I will be eager for the feedback.

  5. Shehrzad Dastaan 2012-11-15 at 8:17 am

    i will defintly try it.i really want to try some good paneer recipe at home.i think i will start with this

  6. poorna banerjee 2012-11-07 at 7:57 pm

    Just try it, Ife… this is so good!

  7. ife 2012-11-07 at 6:55 pm

    poorna this looks awesome… wow.. been drooling for the past ten minutes… looks restaurant quality…yummm

  8. poorna banerjee 2012-11-07 at 4:31 pm

    Sure, will look up your suggestion. Thanks.

  9. Taimoor 2012-11-07 at 4:21 pm

    Hi Poorna, you have Nice blog! 🙂
    I will suggest you to work on your blog design and layout.. 🙂 🙂 That will be great!!
    Best Wishes from Pakistan! 🙂
    I have a IT Blog at: – Hope you will visit! 🙂

  10. poorna banerjee 2012-11-07 at 4:07 pm

    Thank you! Do try and let me know… I will be very happy.

  11. very nice and easy paneer recipe… shall try and will let you know…