This Methi Paneer recipe has become a favourite in my home. I am not too fond of the traditional Palak Paneer. I have tried a variation with Cashews in the gravy and that is a version I can live with.
So I was looking for other greens that I could cook Paneer with when I discovered an array of Methi Paneer recipes.
After much research, I adapted the recipe featured at Yummily Yours because I loved the texture I saw in the photo. The result was a creamy dish that was a delight to relish with warm rotis. This recipe uses a gravy made from tomatoes, onions, cashews, fenugreek, and yogurt. The result is a gravy that tastes quite different from the regular gravies. The slight bitterness of the sauteed fenugreek is offset by the tangy tomato, the sweetness of the sauteed onions, and the yogurt. The cashews and the yogurt also result in a silky smooth texture that just calls to be tasted ever so often. 🙂
How to Make Methi Paneer
Creamy Methi Paneer
- 200 Gms Paneer or Cottage Cheese
- 1/2 Cup Sliced Onions
- 1/2 Cup Finely Chopped Tomatoes
- 1/2 Packed Cup Fresh Methi or Fenugreek Leaves Substitute with 1/3 Cup Kasuri Methi, if required
- 2/3 Cup Dahi or Yogurt
- 6 to 8 Cashews
- 2 Green Chillies
- 1 tbsp Finely Chopped Garlic
- 3/4 tsp Kitchen King Masala Or Garam Masala
- 1/4 tsp Turmeric
- 3 tbsp Oil
- Salt to Taste
- Cut the Paneer into 1/2" cubes.
- In a pan, over low heat, heat 1 tbsp oil.
- Add the Paneer cubes and stir-fry till light golden. Be sure to cook over medium heat or the paneer will become tough.
- Remove from pan and step aside.
- To the same pan, add 1 tbsp oil.
- Add the garlic and onion.
- Saute till the onion is translucent.
- Add the green chillies and tomato pieces.
- Saute till the tomato is stewed.
- If you are using Kasoori Methi, add and stir-fry for a few seconds.
- Remove from the pan and let it cool
- If you are using fresh methi/fenugreek, to the same pan, add about 1/2 tsp oil, add the fresh methi/fenugreek leaves and fry till they wilt.
- Remove and set aside.
- Beat the yogurt till smooth.
- Set aside.
- Without using any water, grind the fried onion-garlic-tomato and cashews to a fine paste.
- To the paste add the fried methi.
- Just grind a bit so that the methi is reduced to small bits but is not a paste.
- In the pan, heat 1 tbsp oil.
- Add the ground paste, Kitchen King/Garam Masala, and Turmeric.
- Mix well and saute for about 3 minutes till the oil leaves the sides.
- Turn the heat to low.
- Add the beaten yogurt and mix well.
- Add about 1/4 cup water and salt.
- Mix well.
- Over low flame, let the gravy simmer a bit. Add more water, if required.
- Turn off the heat,
- Add the fried Paneer pieces.
- Mix well.
- Serve the Methi Paneer with warm rotis.
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