Methi Paneer vs Palak Paneer

Methi Paneer vs Palak Paneer: 6 Insights From Experts

Methi (fenugreek leaves) and palak (spinach leaves) are like cousins who are difficult to distinguish. When you make their dishes, they become a bit distinguishable. But what about methi paneer vs palak paneer?

1. Methi Paneer vs Palak Paneer: More About These Dishes

Before we get to the expert insights, let us know what exactly these Indian dishes are. 

First off, Methi paneer is a delicious, flavorful curry that utilizes fresh fenugreek leaves and cottage cheese cubes. Both the ingredients are mixed in spiced and tangy gravy, consisting of tomatoes, onions, and curd (yogurt).

This Indian curry hints that the bitter taste of fresh fenugreek leaves balances the savory flavors of other ingredients. The restaurant-style version of this dish works best with roti, naan, or paratha.

Another famous Indian dish is palak paneer. As MasterChef Sanjeev Kapoor says, “Just the sight of white paneer cubes peeping through the emerald green spinach puree will make your mouth water.” There are two ways to make this healthy dish: one is the Indian restaurant-style, and the other is the homemade style. 

Both ways give off the vibrant green color of fresh spinach leaves, herbs, spices, and aromatics like garlic cloves, cinnamon, etc.

These recipes are famous in Indian restaurants. Enter any North Indian restaurant, and you are sure to find these two dishes on their menu list. Also, check out palak paneer vs Kashmir paneer.

Since we have a basic understanding of these Indian dishes, let’s see what the experts say.

2. The Difference in Ingredients

As their name suggests, both use a different set of primary ingredients. The methi recipe uses fenugreek leaves, whereas the palak recipe prefers fresh or frozen spinach leaves. However, the common link that connects them is the Indian cottage cheese. Do you want to know which acidic substance is better for producing cottage cheese? Check out vinegar vs lemon for paneer.

Another big difference is that the former dish uses yogurt in its preparations. Conversely, no trace of curd is found in the latter. Most other ingredients are similar, but the proportions may vary. 

3. Preparation Methods

While preparing the cuisines from methi paneer vs palak paneer, you will see quite some similarities and dissimilarities. For instance, you will have to create puree in both cases. But the Methi paneer utilizes a tomato puree, while the latter needs pureed spinach. 

When making puree, you will have to follow the blanching step for spinach. On the contrary, there is no requirement for blanching with tomatoes. If you feel that you cannot prepare a palak paneer by yourself, click below to see a step-by-step guide.

Both recipes are easy-to-make. Follow the instructions carefully, and your favorite homemade dishes will turn out delicious. Serve them with rotis, naans, biryani rice, etc.

4. Calories

One serving of the methi variant gives you about 366 calories. On the other hand, you will consume about 470 calories with the palak variant for the same amount. This makes fenugreek a better option for people aiming to lose weight.

An enormous portion of calories in both dishes comes from fat. It still contains significant amounts of carbohydrates and protein to keep you healthy. From methi paneer vs palak paneer, you should choose the one that suits your lifestyle and body weight goals. 

5. Health Benefits

Rupali Dutta (consultant nutritionist) quotes that fenugreek is often put in the diet chart of diabetic patients due to its various health benefits. The same goes with spinach. Does the addition of cottage cheese make any difference? Let’s find out. You can also check the health benefits of palak paneer vs matar paneer.

  • Methi Paneer: You will find various essential nutrients in it, such as Iron, calcium, potassium, etc. Furthermore, it is a rich source of Vitamin C and K. Since it contains fenugreek leaves, it is better for people with high cholesterol. 
  • Palak Paneer: The fresh cubed pieces of cottage cheese present in it is a great source of omega 3 fatty acids. These acids help in promoting heart health. Furthermore, you will find many vital nutrients like Vitamin C, Iron, etc. Also, the palak paneer is good for the heart, eyes, and diabetes. 

6. The Ultimate Fusion: Palak Methi Paneer

By far, we have been seeing the methi paneer vs palak paneer. But what if we combined these dishes into something even healthier? Fortunately, there is a recipe in existence that does the same. 

To produce this dish, you need cottage cheese as a vital ingredient. But which paneer to choose? Check out Indian paneer vs Bangladeshi paneer for more details. 

The resulting dish we get is the ultimate fusion of palak and methi, the saag paneer. This vegetarian dish consists of the earthy taste of spinach and the delightful bitter taste of methi. These two combine with the Indian spices and creamy cheese so well that it will keep you craving for more.

Furthermore, the green color of spinach and other herbs adds to the beauty of this vegetarian dish. Eating this delicious recipe with your flatbread is nothing but a luxury. The green leafy vegetables will give just the right taste to your taste buds.

Furthermore, it brings together the health benefits of both fenugreek and spinach into the mix. If you love the combo of Indian cheese and leafy greens, here is one of the healthiest recipes you can find.


  • 5 cups chopped fresh or frozen spinach
  • 2 tablespoon oil
  • 1 tsp cumin seeds
  • 3 Thai green chilies (chop and crush them to make a coarse paste)
  • 2 cloves of garlic minced
  • 1 tsp grated ginger
  • ½ teaspoon turmeric powder
  • ½ tsp medium onion chopped
  • ½ teaspoon chili powder
  • ¼ tsp coriander powder
  • ½ lime squeezed
  • 1 tsp garam masala
  • 10 oz cubed cottage cheese cut into 1″ cubes
  • pinch of salt 
  • ½ cup dry fenugreek leaves (Kasuri methi) 


Here is the step-to-step guide to making palak methi paneer:

  • Start by blanching palak. Pour it into a container of boiling water for a couple of minutes and add fresh spinach leaves. Drain them in cold water repeatedly. It will stop and kill most of the harmful enzymes present on the leaves. 
  • Make a spinach puree using green chilies or green chili powder, garlic, and ginger. Use a regular blender for this step. Once made, keep it aside for some time.
  • Pour 2 tbsp oil into a Kadai and medium heat it for 1-2 minutes. Subsequently, add cumin seeds to the Kadai and wait for them to splutter and turn golden brown. Saute the mix after adding onions. 
  • After they soften, add coriander powder, salt, turmeric powder, and red chili powder.
  • Finally, add the prepared spinach puree and mix it well with fresh cottage cheese cubes and dry fenugreek leaves. Steam the blend for 2-3 minutes.
  • Add garam masala and squeeze the lime into the Kadai. Mix well.

Your delicious saag paneer is finally prepared. Serve it with basmati rice, jeera rice, plain rice, and plain paratha, and you can even try your own-made combinations.

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