Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
Course Main Course
Cuisine Indian
Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3people
Ingredients
1-1/2cupspaneer cubed in about 1/2 inch piecesused 8oz paneer
1-1/2cupstomatoeschopped
1Tbspgingerchopped
1green chilichopped
2Tbspoil
1/2tspcumin seedsjeera
1/8tspasafetidahing
1/4tspturmerichaldi
1/4tspred chili powderlal mirch
2Tbspcashew powderkaju
2tspcoriander powderdhania
1tspfennel seed powdersaunf
1Tbspdry fenugreek leaveskasoori methi
1tspsalt
1-1/2cupmilk
1/4tspgaram masala
Instructions
Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
Blend tomatoes, ginger, green chili to fine paste. Set aside.
Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
Paneer Methi is ready.
Notes
To make vegan, Substitute paneer with tofu and milk with coconut milkServe Paneer Methi with Naan, or Lacha Paratha.