Methi paneer pulav

methi pulavA traditional lunch in the weekends in our house would have a kuzhambu, rasam , and 2 vegetables which we have with rice. But weekends also means spending time with family, catching up on movies, shopping and spending time with friends. This weekend I finally had some time do everything as I was done with my exam. So I decided to make something simple and get out of the kitchen as quickly as I could. I made this very easy methi pulav with a long beans side dish and raita. Simple and satisfying, our lunch was done in no time. Later in the day we went to see some fall colors and  had a nice dinner in little dipper, a fondue place in town.

Methi leaves/ fenugreek leaves tend to be a little bitter. But it is very healthy, so the little bitterness does not stop us from using them in our diet regularly. The extra veggies added to this pulav makes it extra nutritious.


  • 1 cup Methi/fenugreek leaves
  • 3/4 cup paneer cut into cubes
  • 1/2 cup corn
  • 1/2 cup capsicum
  • 1/2 cup coriander leaves
  • 1 1/2 cup basmati rice (or normal rice)
  • 1 inch cinnamon
  • 2-3 black pepper corns
  • 2 cloves
  • 2-3 cardamom
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1/2 tsp shah jeera
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies slit
  • 1 tsp garam masala
  • 1 onion
  • salt to taste
  • 1 tbsp oil/butter


Wash the methi/fenugreek leaves and place in a bowl with little water and  1/2 tsp salt. After twenty minutes drain the water, wash the leaves and set it aside. This is to take the bitterness out of the leaves. (If you do not mind the bitterness go ahead and use it as it is)

Soak rice in water for twenty minutes to half and hour.

In a pan, add oil and the spices ( cinnamon, cloves, pepper, bayleaf, cardamom, shah jeera, jeera) and saute for a minute until you get a nice aroma.

Add sliced onions and ginger garlic paste until the garlic just starts to brown and the raw smell of ginger garlic is gone.

Add the washed fenugreek leaves, paneer, and the veggies,and saute for a couple of minutes.

Add 3 cups hot water, coriander leaves, green chillies, salt and mix well.

Let the water come to a boil and then lower the flame and rice by covering the pan with a lid.

Stir the rice in between. The rice is done when all the water is evaporated.

Serve hot with any side dish of your choice.


You can add sauteed mushrooms, beans , potatoes to it if needed.

This can also be done with brown rice to make it more nutritious

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