Methi Paneer Recipe
This Methi paneer recipe is not only delicious and flavorful but also very nutritious. It has the benefits of Methi/fenugreek leaves and protein-packed Paneer/Cottage cheese. On top of it, to give a healthier touch, I have used hung curd instead of fresh whipped cream or full-fat milk. The taste didn’t compromise and instead helps to remove the bitterness of Methi without pre-processing steps such as soaking Methi in salt-water or cooking it separately. It can be used and cooked directly with all ingredients, infusing flavor and aroma more strongly. Since it is medium-spicy, it is ideal for kids too. They will love it!
Prep time: 10 min
Cook time: 15 min
1 bunch Methi/fenugreek leaves
200 gms paneer/cottage cheese.
2/3 cup hung curd/whipped cream
3/4 cup chopped onions
1 cup tomato puree
7-8 soaked cashew nut paste
1 tbsp ginger-garlic paste
1 and 1/2 tbsp chili powder
1 tbsp coriander powder
1 tsp turmeric powder
1/2 tsp garam masala(optional)
1/2 tsp cumin seeds
1/4 tsp asafetida
2-3 bay leaves
2-3 small stick cinnamon
1-2 star anise
1-2 big cardamom
Salt as per taste.
Methi Paneer Preparation Method:
Take oil in a deep skillet. Add cumin seeds, asafetida and let it splutter.
Next, sauté all spices into it till they leave an aroma.
Add onions and cook them till it turns slightly brown and transparent.
Mix ginger-garlic paste and cook for around 1 min with continuous mixing to get rid of its rawness.
Pour cashew nut paste and tomato puree to it. Stir well and bring it to boil. It may take around 2-3 minutes.
To it, add turmeric powder, chili powder, coriander powder, and garam masala. Mix well and cook till oil separates from the sides.
Add washed and fresh fenugreek leaves. Sprinkle salt to taste and toss it up and down till Methi/Fenugreek leaves blends well in the curry. Don’t add water at this stage because leaves may release water.
Once Methi shrinks and is almost done, add hung curd to it. Mix the mixture and let it simmer for around 1 minute.
Note: You can replace hung curd with fresh whipped cream.
Release paneer pieces into the gravy, add water if needed and simmer for 1-2 minutes.
Note: You can also add a dash of sugar if you wish to.
A tangy, sweet, medium spicy Paneer Methi is ready.