Methi paneer
Author: 
Recipe type: Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
methi paneer masala recipe - easy paneer curry recipe with bitter hints of fresh fenugreek leaves in a tangy tomato based gravy.
Ingredients
  • 3 tablespoons oil
  • 1 medium to large onion, 60 grams or ⅓ cup tightly packed chopped onions
  • ½ tablespoon ginger-garlic paste
  • 1 or 2 green chilies, salt
  • ½ teaspoon turmeric powder/haldi
  • ½ teaspoon red chilli powder/lal mirch powder
  • 1 teaspoon coriander powder/dhania powder
  • 40 grams fresh methi leaves or 1 cup tightly packed chopped methi leaves
  • 70 grams curd or ¼ cup fresh curd/dahi/yogurt
  • ½ cup water or add as required
  • 200 to 250 grams paneer/cottage cheese, sliced in cubes, squares or rectangles
Instructions
  1. prepping:
  2. firstly rinse and chop tomatoes. no need to blanch them.
  3. without adding any water grind or blend to get a smooth tomato puree. if using ready tomato puree, then add 1 cup tomato puree.
  4. in a separate small bowl, whisk ¼ cup fresh curd till smooth. keep aside.
  5. preparing gravy/curry:
  6. heat 3 tablespoons oil in a pan. add all the whole spices, listed under the list title "whole spices"
  7. saute the spices for some seconds till the spices splutter and become fragrant.
  8. now add ⅓ cup tightly packed chopped onions.
  9. begin to stir and saute the onions on a low to medium flame.
  10. saute till the onions start turning golden or getting caramelized.
  11. now add ½ tablespoon ginger-garlic paste.
  12. mix and saute till the raw aroma of both ginger & garlic goes away.
  13. then add 1 or 2 green chilies, slit or chopped and tomato puree. mix well.
  14. then add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 teaspoon coriander powder. mix the spice powders very well with the onion-tomato masala.
  15. saute the masala, till you see some oil releasing from the sides.
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