Saag Methi Paneer ~ Delicious Kashmiri Recipe with Anita Randhawa

by on September 15, 2011

SAAG METHI PANEER IS A TRADITIONAL KASHMIRI RECIPE WITH FENUGREEK GREENS. The spicy and rich methi saag is best paired with rotis and is a delicious way of sneaking in health on the plate. Mrs Anita Randhawa was very happy to share this popular recipe with us.



  • Paneer – 250 gms, cut into medium cubes
  • Spinach (Palak leaves) – 1 large bunch or 2 medium bunches
  • Fenugreek leaves (Methi) – 1 small bunch
  • Dry red chillies – 2
  • Garlic – 5-6 cloves, chopped fine
  • Onion – 1 small, chopped fine
  • Coriander powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Mustard oil – 2 ½ tbsp, and for deep frying
  • Salt – to taste

Saag Methi Paneer Soulfood


1) Wash the spinach & fenugreek leaves very well. Drain. Snap off the ends of the larger spinach leaves & roughly tear the leaves up. Chop the fenugreek leaves. Set them aside together.
2) Heat 2 ½ tbsp mustard oil in a wok. Reduce heat and add the red chillies. As they turn deep red, add the chopped garlic & onions. Saute for 2-3 minutes.
3) Now add the spinach & fenugreek leaves, red chilli powder, coriander powder & salt to taste. Allow this to cook on low flame, stirring occasionally until tender & the oil starts separating.
4) In the meanwhile, heat the oil for deep frying in another wok. When hot, deep fry the paneer cubes until golden, remove and drain off excess oil by placing on an absorbent paper.
5) Toss the paneer into the simmering greens. Add ½ cup hot water, stir & allow to cook over low flame for 10-15 minutes. Switch off flame & transfer to serving dish.


Serve with steaming hot rice.

Photo Courtesy: Food pic by Manasvi.


This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Anita & Major Gen. Randhawa from Chandigarh.


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