Paneer Methi Channa Recipe

Cube or Tear Paneer

Cut 250 g paneer into 1-inch cubes or tear into bite-sized pieces. If you prefer a lightly fried texture, heat 1 tbsp oil in a nonstick pan over medium heat and shallow-fry the paneer until golden on two sides (about 2–3 minutes per side). Remove and drain on paper towels. If skipping frying, proceed with raw cubes.

Prepare Chickpeas

If using canned chickpeas, drain and rinse well. If using home-cooked chickpeas, ensure they're tender but hold shape. Set aside 2 cups cooked chickpeas.

Wash & Chop Methi

Wash the methi leaves thoroughly to remove grit. Roughly chop to yield about 2 cups packed. Pat dry to reduce extra moisture.

Heat 2 tbsp oil or ghee in a wide pan over medium heat. Add 1 tsp cumin seeds and let them sputter (about 15–20 seconds). Add the finely chopped onion and sauté until soft and translucent, about 5–7 minutes, stirring occasionally so it browns lightly but doesn’t burn.

Add the minced garlic (4 cloves), minced ginger (1 tbsp), and chopped green chili. Sauté for 1–2 minutes until fragrant.

Add 1 medium chopped tomato (or 1/2 cup tomato puree) and cook until the raw tomato smell disappears and oil begins to separate from the masala, about 4–6 minutes. Stir often to prevent sticking.

Stir in the ground spices: 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Cook the spices with the onion-tomato mixture for 1 minute to bloom their flavors.

Add the chopped methi (2 cups) to the pan. It will wilt and reduce in volume; stir well to combine with the masala. Cook for 3–4 minutes until wilted.

Add the cooked chickpeas (2 cups) and mix thoroughly. Pour in 1/2 cup water to create a slightly saucy consistency. Stir, bring to a gentle simmer, and cover for 5 minutes so flavors meld. If using canned chickpeas and the mixture is too thick, add up to 1/4 cup more water.

Gently fold in the paneer cubes. Simmer uncovered for 3–4 minutes so the paneer warms through and absorbs some masala flavor. Stir gently to avoid breaking the paneer.

Sprinkle 0.5 tsp garam masala and 0.5 tsp crushed kasuri methi (or 1 tsp lemon juice / 0.5 tsp amchur) over the dish. Stir gently to combine and simmer for 1 minute.

Adjust salt to taste. Turn off heat and garnish with chopped cilantro (2 tbsp). Let rest for 2 minutes before serving so flavors settle.

Serve hot with roti, naan, or steamed rice.