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We make Methi Paneer Sabji a lot. We grind the methi shak (Fenugreek leaves) and cook with fried cubed Paneer (Indian cottage cheese) along with onion, garlic, tomato, and many other aromatic spices- call Methi Paneer. We are not very paneer fan, but my family like this Methi Paneer dish quite a much.

Generally, people make either Paneer stuffed paratha, or Methi (Fenugreek leaves) stuffed paratha separately. But, usually, I make Methi Paneer parathas. I love stuffed parathas, especially on Saturday or Sunday breakfast😁, but they have to be stuffed with meat, potato, cauliflower😃, or with our favorite filling. Did not make this paratha for a long time. So I thought of making it today for breakfast. My family loves these Methi Paneer parathas. Here I will share with you the step-by-step processes.

BTW, Fenugreek leaves are really good for health it helps to control sugar level, and we all know panner is high in protein and calcium. So a tasty paratha stuffed with a lot of important nutrients.😃



To make paneer and Fenugreek leaves / Methi leaves Stuffing

2 bunches of Fenugreek leaves / Methi leaves washed and blanched in hot water

1 green Chili

1/2 teaspoon Salt

1/2 teaspoon Sugar

1 cup fresh homemade Paneer (Chana )

1 tablespoon Ginger paste

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/2 teaspoon Turmeric powder

1/4 teaspoon Red chili powder

1 tablespoon oil

To make paratha:

2 cups of all-purpose flour

1 teaspoon whole Ajwain or ajowan caraway seeds

1 teaspoon salt

1 tablespoon oil

3/4 cup of warm water

Ghee to fry the parathas

Step 1: Make the Dough Ready

In a mixing bowl, mix all-purpose flour, Ajwain, salt, oil, and 3/4 cup of water.

Add water little by little and make a soft dough.

Wrap the dough with plastic wrap or with a kitchen towel and rest the dough for at least 15 mins.

In the meantime, make the stuffing ready.

Step 2: Make the Methi Paneer Stuffing

Methi Paneer stuffing is pretty simple, easy, and straight forward. Firstly we need to prepare the Panner fenugreek puree. Heat water in a pan and blanch the washed methi for 2-3 minutes. Drain the water and immediately add cold water to the leaves and let it sit for few minutes. It helps retain the green color of the Methi greens.

Next, drain and add the blanched fenugreek leaves and green chili and blend into a fine smooth paste.

Use a fork and mash the paneer and make it lump-free and smooth.

Heat oil in a frying pan on medium heat. When hot enough, add the fenugreek puree and saute for 5 mins, then add paneer and mix with it.

Next, add all spices (Ginger paste, Cumin powder, Coriander powder, Turmeric powder.

Red chili powder, salt, and sugar ) and mix well.

Add 2 tablespoon of water to incorporate everything.

Cook for another 5 to 7 mins or until the water dries off and the stuffing is dry enough like this 👇.

Step 3: Make the Methi Paneer Stuffed Paratha

Divide the dough into 6 pcs.

Roll out the dough to approx 3 inches diameter and put a tablespoon of stuffing in the middle of the rolled out dough.

Make close the stuffing and make a dough ball again.

Roll out the dough ball and make the paratha.

Fry the Paratha with Ghee or oil on medium heat.

Serve the hot paratha with pickle and yogurt.

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