Easiest Way to Fall Yummy Methi Paneer Masala

Easiest Way to Fall Yummy Methi Paneer Masala Delicious, fresh and tasty.

Methi Paneer Masala. Paneer and methi are two ingredients that can turn any curry in to rich and healthy curry respectively. In this methi paneer masala curry recipe, these both ingredients are combined together to make one of the best Indian curries. Paneer Methi is a delicacy of Northern India.

Any way or time you serve this, it is delicious.

Methi paneer recipe - a healthy and home style easy dish made with paneer & fenugreek leaves i.e methi leaves.

Methi paneer can be served with roti, naan or plain paratha.

You can cook Methi Paneer Masala using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Methi Paneer Masala

1. It’s 150 gm of paneer.

2. You need 1.5 cup of fresh methi leaves.

3. It’s 2 of medium onion finely chopped.

4. You need 1/2 of square cut small green pepper.

5. Prepare 1 of small tomato finely chopped.

6. Prepare 1 tbsp of minced garlic.

7. Prepare 1/2 inch of ginger minced.

8. It’s 3/4 cup of stirred yogurt.

9. It’s 8 of cashew nut fine paste.

10. Prepare 1 tbsp of Kashmiri red chilli powder.

11. You need 1/2 tbsp of MDH deggi mirch powder.

12. Prepare To taste of Salt.

13. It’s 1 tbsp of chopped green chilli.

14. Prepare 1 tbsp of oil.

15. You need 2 tbsp of salted butter.

16. It’s 1 tsp of cumin seeds.

17. Prepare 1 of bay leaf.

18. You need 1 of black cardamom.

19. It’s 1 tsp of roasted chickpea flour (besan).

It also goes good with any flavored rice like plain rice, jeera rice, ghee rice or veg pulao.

To keep this methi paneer recipe simple, I have not used cashews or cream like in the methi malai paneer.

How to Make Methi Channa Paneer Masala.

Fry the paneer cubes in oil and let them sit in hot water.

Methi Paneer Masala instructions

1. Heat oil and butter in a pan. Once it heat up add cumin seeds let it splutter. Add bay leaf, black cardamom and asafoetida..

2. Add onion and sauté until golden. Now add garlic ginger and green chilli. Cook for 2-3 mins then add both chilli powders. Add dash of water so chilli powder doesn’t get burnt..

3. It’s time to add chopped tomato and cook until oil oozes. Add chopped fresh methi leaves and cook until and green pepper. Cook for 5-6 minutes or until methi is cooked..

4. Add roasted chickpea flour and stir. Add yogurt, cashew nut puree and salt. Cook until oil oozes. Add paneer and close the lid to cook for another 2-3 minutes..

5. Garnish with cilantro and serve hot with paratha..

Meanwhile, grind all the ingredients from the list 'To Grind' with half a cup of water into a fine paste and keep aside.

Add the cumin seeds, fry until they splutter.

Badami Methi Paneer Masala is a rich curry made with toasted cottage cheese and cooked in rich almond gravy.

The subtle taste of dried fenugreek leaves take the curry to another level.

It is creamy, rich and appreciated by my whole family.