Methi paneer recipe
- 1 cup paneer cubes (fresh or frozen)
- 11/2 cup fresh fenugreek leaves (methi), washed thoroughly, stems removed and finely chopped
- 2 large onions, 1 for ground paste and 1 finely chopped
- 15-20 cashewnuts
- 3-4 dry red chillies
- 1/2 tsp nigella seeds/kalonji
- 1/2 tsp cumin seeds/jeera
- 1 tsp ginger-garlic paste
- 1/2 cup tomato puree
- 1/2 tsp red chilli powder (optional)
- 1/2 tsp coriander powder
- 1/2 tsp kitchen king masala
- 1/4 tsp turmeric powder
- 1/2 tsp dried fenugreek leaves (kasoori methi)
- Salt to taste
- 1 tsp sugar
- 2 tbsp ghee/oil
- Fresh cream for garnish
- Vegetable oil for deep frying
Method:
- Heat some vegetable oil and when hot, drop the paneer cubes and fry until golden brown.
- Drain the paneer cubes in a bowl of warm water (this makes the residual oil come out of the paneer and makes them soft). Keep aside.
- In a skillet, fry 1 roughly chopped onion until golden brown and then add in and sauté the dry red chillies for a few seconds.
- Blend the onions and red chillies with 10-12 cashews & 1/2 tsp nigella seeds (kalonji) with a little water to a smooth uniform paste.
- In the same skillet from before, heat a little more ghee/oil and add in the cumin seeds (jeera).
- Once it begins to splutter add the ginger-garlic paste and 1 finely chopped onion. Fry until the onions turn translucent.
- Add in the chopped fenugreek leaves and fry until they are cooked (takes 2-3 minutes).
- Now add in the onion-cashew paste, red chilli powder (if desired), coriander powder, kitchen king masala, turmeric and simmer on low flame for a few minutes.
- Drain the water from the fried paneer cubes. Add the tomato puree, fried paneer cubes, salt & sugar to the curry.
- Add quarter to a half cup of water. Mix well and bring to a boil. Check the seasoning.
- Once the curry thickens to the desired consistency, switch off the heat, add in the kasoori methi, mix well and garnish the curry with fresh cream.
- Serve hot with naan/rotis/parathas or steamed basmathi rice.