Paneer Methi Masala Recipe
Paneer Methi Masala is a delicious North Indian style curry made using paneer, and fresh fenugreek leaves (methi). Make it at home using my easy recipe.
Servings: 4 people
Ingredients
To Marinate The Paneer
- 7 ounces paneer 200 g
- ¼ cup thick plain yogurt (dahi, curd)
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- 1 tablespoon crushed Kasuri methi
- ¼ cup crispy fried onion
- 1 tablespoon mustard oil or any other cooking oil
For The Gravy
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ cup thinly sliced onions
- 2 teaspoons ginger garlic paste
- ½ cup pureed tomatoes
- 1 teaspoon salt or to taste
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 cup chopped methi leaves (fenugreek leaves) packed
- 2 tablespoons unsweetened heavy cream
Instructions
Marinate The Paneer
- Rinse the paneer slab with water and cut it into bite-sized pieces.
- Note – If the paneer is chewy, then soak the cubes in hot water for 10 minutes.
- Mix all the marination ingredients in a medium mixing bowl.
- Add the paneer pieces to the bowl and mix well to coat them with the marinade. Set the bowl aside.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add onions and cook them until they are slightly browned (6-8 minutes), stirring frequently.
- Add ginger garlic paste and cook for 3-4 minutes until the onions are nicely browned.
- Add cumin seeds and let them crackle for 4-5 seconds.
- Now add pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
- Add salt, coriander powder, chili powder, and turmeric powder, and cook until oil starts to separate from the sides of the pan.
- Add some water if required.
- Reduce the heat to low.
- Now add methi leaves and mix well.
- Cover the pan and cook for 2 minutes.
- Now add the marinated paneer along with the marinade and 1 cup of water and mix well.
- Cover and cook for 10 minutes.
- Add heavy cream and cook for another minute.
- Check for salt and add more if needed. Serve hot.
Video
Notes
You can skip adding cream if you are making paneer methi for your everyday meals.
Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 621mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 279mg | Iron: 1mg
