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Methi paneer

(4.00/5 - 5 votes)


A delicious Indian curry with fenugreek leaves (methi) and cottage cheese (paneer) in a subtly spiced, rich onion-cashew-tomato gravy.

Methi PaneerRecipe type: Main Dish
Number of serving: 4 servings
Preparation time: 30 minutes
Cook time: 15 minutes
Ready in: 45 minutes
Difficulty: Easy

Ingredients:

1 cup paneer cubes (fresh or frozen)
11/2 cup fresh fenugreek leaves (methi), washed thoroughly, stems removed and finely chopped
2 large onions, 1 for ground paste and 1 finely chopped
15-20 cashewnuts
3-4 dry red chillies
1/2 tsp nigella seeds/kalonji
1/2 tsp cumin seeds/jeera
1 tsp ginger-garlic paste
1/2 cup tomato puree
1/2 tsp red chilli powder (optional)
1/2 tsp coriander powder
1/2 tsp kitchen king masala
1/4 tsp turmeric powder
1/2 tsp dried fenugreek leaves (kasoori methi)
Salt to taste
1 tsp sugar
2 tbsp ghee/oil
Fresh cream for garnish
Vegetable oil for deep frying
Preparation:

Step 1: Heat some vegetable oil and when hot, drop the paneer cubes and fry until golden brown. Drain the paneer cubes in a bowl of warm water (this makes the residual oil come out of the paneer and makes them soft). Keep aside.

Step 2: In a skillet, fry 1 roughly chopped onion until golden brown and then add in and sauté the dry red chillies for a few seconds.

Step 3: Blend the onions and red chillies with 10-12 cashews & 1/2 tsp nigella seeds (kalonji) with a little water to a smooth uniform paste.

Step 4: In the same skillet from before, heat a little more ghee/oil and add in the cumin seeds (jeera). Once it begins to splutter add the ginger-garlic paste and 1 finely chopped onion. Fry until the onions turn translucent.

Step 5: Add in the chopped fenugreek leaves and fry until they are cooked (takes 2-3 minutes). Now add in the onion-cashew paste, red chilli powder (if desired), coriander powder, kitchen king masala, turmeric and simmer on low flame for a few minutes.

Step 6: Drain the water from the fried paneer cubes. Add the tomato puree, fried paneer cubes, salt & sugar to the curry. Add quarter to a half cup of water. Mix well and bring to a boil. Check the seasoning.

Step 7: Once the curry thickens to the desired consistency, switch off the heat, add in the kasoori methi, mix well and garnish the curry with fresh cream.
Serve hot with naan/rotis/parathas or steamed basmathi rice.




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