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Methi Paneer
Methi Paneer is a traditional north Indian recipe for a classic vegetarian curry of cubed paneer cheese in a lightly-spiced green fenugreek and milk based curry gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Methi Paneer.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Makes:
4
Rating: 
Tags : CurryVegetarian RecipesCheese RecipesIndian Recipes
Flavoured with garlic and fenugreek leaves, this is a classic curry. Here the flavourful gravy is combined with paneer cheese to yield a protein-packed vegetarian dish. This is a restaurant curry adapted to be cooked easily at home.
Ingredients:
60g (2 cups) chopped Methi Leaves(fresh fenugreek leaves)
225g (1 cup) Paneer, cubed into 3cm (1 inch) pieces
1 tsp Cumin Seeds, optional
2 small Onions, finely chopped
2 small Tomatoes, finely chopped
12 Garlic Cloves, chopped
2 tsp fresh Ginger, chopped
4 tbsp Cashew Nuts or Almonds, chopped
1/4 tsp Turmeric Powder
1 1/2 tsp Red Chilli Powder
2 tsp Coriander Powder
3600ml (1 1/2 cups) Water
120ml (1/2 cup) Milk
6 tbsp Oil
Salt to taste
Method:
Place a non-stick pan, kadai or wok over medium heat. Once hot add 1 tbsp oil and allow to become hot. At this point add the cumin seeds and when they lightly brown add the onion, garlic and ginger. Stir-fry for about 2 minutes or until the onion softens then add the tomatoes, cashew nuts and season to taste with salt.
Continue-stir frying until the tomatoes soften then take off the heat and set aside to cool for 5-6 minutes. Turn into a blender, pulse to chop then render to a smooth puree.
In the meantime, return the pan to the heat and add 1/2 tbsp oil. Add the paneer cubes and stir-fry until they become light golden brown all over. Remove with a slotted spoon and transfer to a plate.
Add a further 1 1/2 tbsp oil to the same pan then add the chopped methi leaves. Stir-fry for 2 minutes until well wilted then add the chilli powder, turmeric and coriander. Mix and cook for 1 minute then add the onion and tomato puree prepared earlier. Stir to combine and cook for 2 minutes then add the 260ml (1 1/2 cups) water. Mix well, bring to a simmer and cook for 2 minutes.
At this point add the fried paneer cubes and 120ml (1/2 cup) milk.
Mix well to combine, and cook for 3-4 minutes or until your gravy reaches the desired consistency.
Take off the heat, transfer to a warmed serving dish and serve.
