Methi Paneer

Sharing today another paneer recipe which is so high on flavours and can be relished with your favourite bread or rice, and it is Methi Paneer!!! You’ll need paneer (Indian Cottage Cheese), fresh fenugreek leaves, whole spices, onions, tomatoes, yogurt, ginger-garlic and spices. 

Also try: Afghani Paneer, Shahi Paneer, Paneer Butter Masala, Dhaba Style Achaari Paneer or Paneer Kaali Mirch.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 20 mins, Cooking – 25 mins, Total – 45 mins.

Servings: 4

Ingredients:

1. Paneer (Indian Cottage Cheese) – 400 grams (cut into cubes)
2. Fresh Fenugreek Leaves (Methi) – about 2 cups (chopped)
3. Onion – 1 large (finely chopped)
4. Tomato – 2 large (blend to a smooth paste)
5. Green Chilli – 2 (finely chopped)
6. Ginger-Garlic Paste – 1 tbsp
7. Plain Yogurt – 1/2 cup (beat until smooth)
8. Cumin Seeds – 1.5 tsp
9. Black Cardamom – 1
10. Green Cardamom – 2
11. Whole Red Chilli – 2
12. Black Peppercorns – 5-6
13. Clove – 2
14. Bay Leaf – 1
15. Cinnamon Stick – 1/2
16. Kashmiri Red Chilli Powder – 2 tsp
17. Turmeric Powder – 1 tsp
18. Coriander Powder – 2 tsp
19. Garam Masala Powder – 1/2 tsp
20. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
21. Cream – 1/4 cup
22. Mustard Oil – 3 tbsp
23. Water – 1/2 cup
24. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Methi Paneer:

1. Heat mustard oil in a kadai or a pan, let it smoke for a min then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
2. Add whole spices – black cardamon, green cardamom, black peppercorns, whole red chilli, clove, bay leaf and cinnamon stick. Saute for a few secs 
3. Add cumin seeds and let it splutter
4. Add onions and saute for 2-3 mins
5. Add ginger-garlic paste and green chilli. Saute until onions are golden brown
6. Add spices – kashmiri red chilli powder, coriander powder, turmeric powder and dried fenugreek leaves. Saute for a few secs
7. Add tomato paste. Mix well and cook until oil starts to separate
8. Add yogurt and stir continuously. Cook for 1-2 mins
9. Add fresh fenugreek leaves and salt. Mix well and cook covered on a medium-low flame for 4-5 mins
10. Add water and mix, bring it to a boil
11. Add paneer, cream and garam masala. Mix well and cook covered on a medium-low flame for 2-3 mins
12. Your Methi Paneer is ready. Relish with paratha, roti or naan.