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Methi Paneer Recipe
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
Cook Time
20
minutes
Total Time
35
minutes
Servings
4
Author
Bindu
Ingredients
200
g
paneer/cottage cheese
½
cup or 10 g
Kasuri methi
1/3
cup or 60 g
green peas
2
medium or 100 g
onions chopped
2
green chilies
150
g
tomato puree
1
tbsp
ginger garlic paste
¼
cup
milk
1/3
cup or 70 g
cream
Salt as required
½
tsp
turmeric powder
1
tbsp
red chili powder
1
tbsp
coriander powder
1
tsp
garam masala
½
tsp
cumin seeds
1
bay leaf
3
cardamoms
3
cloves
1-
inch
cinnamon stick
1-
star anise
6
cashew nuts
4
tbsp
oil
1
tbsp
butter
¼
cup
coriander leaves
Instructions
Soaking
Cut the paneer into cubes and soak in salted hot water for 15 minutes and strain out the water.
Soak Kasuri methi in warm water, leave for 10 to 15 minutes and strain out the water.
Preparing the Curry
Heat oil in a pan, roast the cashew nuts until brown and keep aside.
Add bay leaf, cardamom, cloves, cinnamon, star anise, cumin seeds and sauté for a minute.
Add chopped onions, green chilies, salt and sauté until soft.
Put ginger garlic paste and fry until the raw flavor is gone.
Later, add turmeric powder, red chili powder, coriander powder and mix well.
Add tomato puree, green peas, mix well and cook until the oil oozes out.
Put the paneer pieces, mix well with the gravy and sprinkle half of the garam masala on the paneer pieces.
Cover and cook for 3-5 minutes so the paneer pieces could absorb all the flavors.
Open the lid, add milk, cream, some water and mix well.
Add the soaked Kasuri methi, remaining garam masala, mix well and cook until the gravy thickens.
Finally, add some butter, roasted cashew nuts, coriander leaves and turn off the flame.