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
prepping:
firstly rinse and chop tomatoes. no need to blanch them.
without adding any water grind or blend to get a smooth tomato puree. if using ready tomato puree, then add 1 cup tomato puree.
in a separate small bowl, whisk ¼ cup fresh curd till smooth. keep aside.
preparing gravy/curry:
heat 3 tablespoons oil in a pan. add all the whole spices, listed under the list title "whole spices"
saute the spices for some seconds till the spices splutter and become fragrant.
now add ⅓ cup tightly packed chopped onions.
begin to stir and saute the onions on a low to medium flame.
saute till the onions start turning golden or getting caramelized.
now add ½ tablespoon ginger-garlic paste.
mix and saute till the raw aroma of both ginger & garlic goes away.
then add 1 or 2 green chilies, slit or chopped and tomato puree. mix well.
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.
saute the masala, till you see some oil releasing from the sides.
Recipe by Scope at https://themes.wpstud.io/scope/phasellus-eget/