Kasoori Methi Paneer
This Kasoori Methi Paneer recipe features tender paneer cubes in a fragrant, creamy fenugreek gravy. It's a comforting Indian main course that's perfect with naan or rice.
Ingredients
- 2 tablespoons ghee
- 200 grams paneer, cut into 0.7 inch cubes
- 1 medium onion, finely chopped
- 1.5 tablespoons ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 3 tablespoons kasoori methi (dried fenugreek leaves)
- 0.75 cup tomato puree
- 0.5 cup plain yogurt, whisked
- 0.75 cup water
- 0.5 teaspoon salt, or to taste
- 0.25 cup fresh cream
- 2 tablespoons fresh cilantro leaves, chopped, for garnish
Instructions
- Heat 1 tablespoon ghee in a large pan over medium heat. Add 200 grams paneer cubes and shallow fry them until they are light golden brown on all sides. Remove the paneer and set aside on a plate.
- In the same pan, add the remaining 1 tablespoon ghee. Once hot, add 1 medium finely chopped onion and cook until it turns translucent and light golden, about 5-7 minutes.
- Add 1.5 tablespoons ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 1 teaspoon garam masala, and cook for 30 seconds, stirring continuously to prevent burning.
- Add 3 tablespoons kasoori methi, crushed between your palms, to the pan and mix well with the spices. Cook for 15 seconds.
- Pour in 0.75 cup tomato puree and mix. Cook for 2-3 minutes, stirring occasionally, until the puree thickens slightly and the oil starts to separate from the sides.
- Reduce the heat to very low. Add 0.5 cup whisked plain yogurt gradually, stirring constantly to prevent curdling. Increase heat to medium-low and cook for 2 minutes until well incorporated.
- Add 0.75 cup water and 0.5 teaspoon salt. Bring the gravy to a gentle simmer, then cover and cook for 5 minutes, allowing the flavors to meld.
- Gently add the fried paneer cubes to the simmering gravy. Stir carefully to coat the paneer without breaking it. Cook for another 2-3 minutes.
- Stir in 0.25 cup fresh cream. Mix well and remove from heat immediately to prevent the cream from splitting.
- Transfer the Kasoori Methi Paneer to a serving bowl and garnish with 2 tablespoons chopped fresh cilantro leaves. Serve hot with roti, naan, or steamed rice.