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Paneer Dana Methi: A Recipe From The Iconic Rajasthani Thali

Paneer Dana Methi

Paneer Dana Methi is a rich and robust dish which gets a touch of bitter from the methi dana, one of the key ingredients in this recipe.


Prep time: 45 minutes + soaking time

Caters to: 2 gobblers

Challenge level: Intermediate

From the pantry:

  • 250 grams paneer
  • 50 grams fenugreek seeds
  • 10 ml oil
  • 2 tablespoon whole cumin seeds
  • 12 grams garlic
  • 250 grams chopped onions
  • 62 grams curd
  • 1 tablespoon green chillies
  • 1 tablespoon green coriander
  • Ghee for frying
  • 1 ½ teaspoons turmeric powder
  • 2 teaspoons coriander powder
  • 2 teaspoons deghi mirch
  • 1 teaspoon fried raisins
  • ½ teaspoon nagauri methi

Cook Away:

  1. Soak fenugreek seed overnight and boil them thrice to reduce the bitterness.
  2. Heat oil and desi ghee in a kadhai. Add whole cumin seeds and wait for them to crackle. Add garlic and sauté till it turns golden brown.
  3. Add chopped onions, cook till light brown in colour. Add green chillies, turmeric powder, coriander powder, deghi mirch, and curd. Cook till oil floats to the top.
  4. Add fried raisins, paneer cubes, and boiled methi dana. Add chopped coriander leaves and mix well.
  5. Finally add nagauri or kasuri methi and mix. Serve hot.


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