Methi Paneer Recipe:
Methi Paneer alludes to a dish that combines paneer (Indian cottage cheese) with methi, which is the Hindi term for fenugreek leaves. The dish ordinarily highlights a spiced curry made with a base of tomatoes, onions, and fenugreek leaves, along with the expansion of paneer cubes.
Yummy! That’s what you would say after eating, to begin with, a spoonful of this basic and sound garlic-flavored Indian curry. Methi Paneer, one of the best recipes with fenugreek leaves, arranged by this recipe is not as it were healthy but too has a decent and top-notch sauce of cashew nuts, garlic, and onion, whose flavor combines well with fenugreek clears out and paneer, giving it a complex however wealthy character. The revolt of flavors doesn’t halt here, the expansion of milk makes it rich as well as gives a decent unobtrusive flavor.
Here’s a recipe for Methi Paneer, a flavorful Indian dish combining new fenugreek leaves (methi) with paneer (Indian cottage cheese):
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings
| Ingredients: |
| 1 cup chopped Methi Leaves(fresh fenugreek leaves) |
| 1/2 cup Paneer, cubed into 1 inch pieces |
| 1/2 teaspoon Cumin Seeds, optional |
| 1/2 cup Paneer, cubed into 1-inch pieces |
| 1 little Tomato, finely chopped (approx. 1/3 cup) |
| 6 Garlic Cloves, chopped (approx. 1½ tablespoons)(or to taste) |
| 1 teaspoon Ginger, chopped |
| 2 tablespoons chopped Cashew Nuts or Almonds (approx. 6) |
| 1/8 teaspoon Turmeric Powder |
| 3/4 teaspoon Red Chilli Powder |
| 1 teaspoon Coriander Powder |
| 3/4 cup Water |
| 1/4 cup Milk |
| 3 tablespoons Oil |
| Salt to taste |
Directions :
1. Warm 1 tablespoon oil in a non-stick pan (kadai) over medium fire. Include cumin seeds. When they begin to turn light brown, include finely chopped onion, garlic, and ginger.
2. Blend and cook until the onion turns light pink.
3. Include chopped tomato, cashew nuts, and salt.
4. Sauté until tomatoes turn delicate. Exchange the blend in a medium bowl and let it cool at room temperature for 5-6 minutes. Exchange the blend with the little chutney bump of a blender processor and pound to a smooth paste.
5. Meanwhile, warm 1/2 tablespoon oil in the same dish. Include paneer cubes and blend broil until they turn light brilliant brown on all sides. Exchange them to a plate. Utilize a non-stick skillet to anticipate the staying of the paneer.
6. Warm 1½ tablespoons oil in the same pan over medium fire. Include chopped methi leaves.
7. Blend and cook for 2 minutes. Include ruddy chili powder, turmeric powder, and coriander powder.
8. Blend well and cook for a minute.
9. Include onion-tomato-cashew-nut paste (arranged in step-4).
10. Mix and cook for 2 minutes.
11. Include 3/4 cup water, blend well, and cook for 2 minutes.
12. Include shallow-fried paneer cubes and 1/4 cup milk.
Methi Paneer | How to Make Matar Paneer?
13. Blend well and cook for around 3-4 minutes or until you get the craved consistency of gravy. Turn off the fire and exchange the arranged curry to a serving bowl.
Tips and Variations:
- If you don’t like garlic flavor, include as it were 1-2 cloves of garlic.
- If you are utilizing solidified paneer cubes, at that point douse them in hot water for 10 minutes and deplete some time recently using.
- Shallow fried paneer cubes are utilized in this curry to get a wealthier encounter of paneer methi. Be that as it may, you can include paneer cubes without shallow frying.
- Use a non-stick dish to avoid staying whereas shallow broiling paneer cubes.
- For a basic alter, utilize bubbled and cubed potatoes in put of paneer.
- Add 1/3 cup bubbled matar (peas) in step 12 to make however another wonderful and healthy variation.
Taste: Mild zesty with a decent taste and flavor of garlic with fenugreek leaves.
Serving Ideas: Methi paneer masala served with butter naan or tandoori roti, sweet lassi, and masala papad is a delicious meal.