Methi paneer (fenugreek flavoured paneer curry)
A mildly spicy, deliciously fragrant paneer curry that will come together in less than 30 minutes. This makes for a great side dish with Indian flatbreads and pulaos
Equipment
- Shallow cooking pot
Ingredients
- 250 g paneer cut in 1 inch cubes
- ¼ cup yoghurt whisked
- 2 tbsp fresh cream optional
- 1 large onion ground to a smooth paste
- 1 tbsp ginger garlic paste
- 2 tbsp tomato paste or pure´
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp cumin powder
- 1 tbsp coriander powder
- 3 tbsp kasuri methi dried fenugreek leaves
- 1 small stick cinnamon
- 1 dried red chili
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tbsp oil
- salt to taste
Instructions
- Heat the oil in your cooking pot and add the whole spices
- When fragrant, add in the onion and ginger garlic pastes. Fry until their raw smell goes away and it is well cooked
- Add all the spice powders (except the kasuri methi and garam masala) along with ¼ cup water and cook
- Once the oil separates from this masala paste, mix in the tomato paste and the yoghurt, over low flame. Cook for couple minutes
- Add ¼ cup water, salt and the kasuri methi and cook the curry for 5-7 minutes
- Now add the paneer and mix in gently, without breaking them. Cover and cook for 5 minutes more
- When done turn the flame off, stir in the cream (if using) and garam masala. Keep covered for 5 minutes before serving
- Serve your delicious methi paneer or fenugreek flavoured paneer curry with Indian breads or rice of your choice. Enjoy!
Notes
- If you find the taste of the kasuri methi bitter, increase the amount of yoghurt in the curry
- In case using fresh fenugreek leaves, wash them well and chop them. Keep them soaked in salted water for 15 minutes, drain and add in step 3
- For fresh methi, use about 2 cups for this recipe
- You can also cook the entire curry in butter, if you wish
- If you are using paneer from your fridge (instead of fresh) then soak it in warm water for about 15 minutes before cooking with it. This will soften them
- You could add water to the curry as per your choice of the curry's consistency. The curry will thicken once it cools
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
- g - grams