Methi Paneer

Methi Paneer


  • 1/2 kg paneer
  • 2 onions, chopped
  • 6 tomatoes, pureed
  • 1 tsp ginger garlic paste
  • 2 – 3 tbsp kasuri methi (dried fenugreek leaves) crushed
  • 2 tbsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp cumin seeds
  • Red chilli powder to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp refined oil
  • 1 tbsp fresh cream
  • 2-3 cloves
  • 1 piece javitri (mace)
  • Chopped coriander leaves for garnishing
  • Salt to taste

Heat oil in a wok, add cumin seeds and let it splutter. Next add cloves and chopped onions. Saute for 3-4 minutes, then add the ginger garlic paste. Saute till light brown in color. Add the pureed tomatoes, then gently stir and add all the dry masalas except kasuri methi.

Let it cook on slow flame for 9-10 minutes till the mix starts releasing oil. Then add fresh cream, kasuri methi and paneer cubes, mixing gently.

Adjust salt and spices and cook on slow flame with lid covered for 5-6 minutes. Transfer to serving dish and garnish with freshly chopped coriander.

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