Methi Paneer
Gluten free delicious Paneer recipe, by fusing methi (fenugreek) with paneer to leave a mouth watering flavour.
Ingredients
- 250 Grams Paneer / Indian Cottage Cheese
- 2 Onions Medium size
- 3 Tomatoes Medium size
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Cup Yogurt
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Salt As per taste
- 1/2 Teaspoon Kashmiri Red Chilli Powder
- 1 Teaspoon Cumin Seeds
- 2 Bayleaves
- 1 Inch Cinnamon stick
- 3 Tablespoon Fenugreek Leaves / Kasuri Methi
- 1 Tablespoon Oil
- 1 Tablespoon Butter
Instructions
- First of all grind the tomatoes and onions separately and beat the yogurt to make it smooth and keep them aside.
- In a pan heat oil over medium heat. Add butter and once it’s melted, add cumin seeds, bay leaves and cinnamon stick and sauté for a minute.
- Add ground onion paste to it and sauté till it turns pink.
- Add ginger garlic paste and sauté again till the raw smell fades away. Add all the spices (Garam Masala, Kashmiri Red Chilli, Turmeric Powder, Coriander Powder, Cumin Powder) except salt now and sauté again for a minute.
- Add puréed tomatoes and sauté till all the moisture is evaporated.
- Now add yogurt and 1/3 cup of water and continuously stir it till it starts boiling.
- Add 2 tablespoon of Kasuri methi and salt now and mix. Cover the pan with lid and let it cook for 7-8 minutes.
- Open the lid and sauté again for 2-3 minutes till you start seeing oil on the edges. Now add paneer cubes and rest 1 tablespoon of Kasuri methi to it and mix well. Sauté for 2-3 minutes and switch off the heat.
- Transfer it to a serving bowl and enjoy it with parantha, naan or bread of your choice.
Notes
- You can add/reduce the amount of Kasuri methi in this recipe, I used 3 tablespoon as that was the right quantity for my family’s taste. Remember too much of fenugreek would taste bitter.
- Roast the mixture properly before adding paneer as roasting gives perfect taste as well the colour of gravy also looks lush.
- At the point of adding yogurt, remember to constantly stir, else yogurt will curdle, and can spoil whole dish.
- If its store bought paneer, keep the paneer in warm water for about 20 mins, so that paneer can soften.
- You can add more yogurt if your methi is bitter.
Nutrition
Nutrition Facts
Methi Paneer
Amount Per Serving
Calories 182
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 767mg33%
Potassium 360mg10%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.