Recipe Contributed By: Soma Prasad, Bengaluru |
Paneer – 200 gm (cut into small cubes)
Onion – 2 (medium size, ground to paste)
Tomato – 2 (medium size, ground to paste)
Garlic paste – 1 tsp
Ginger paste – 1 ½ tsp
Garam Masala powder – ½ tsp
Turmeric powder – ½ tsp
Methi (Fenugreek seeds) – 1 tsp
Curd – 2 tbsp
Cream – 1 tbsp (optional)
Kaju Powder – 1 tbsp
Kasuri Methi – 1 tbsp
Green Chilli – 2 ( or as per taste)
Oil – 1 tbsp
Salt to taste
1. Heat oil in kadai, add methi and allow it to crackle.
2. Add onion and tomato paste. Add turmeric powder and stir for 3-4 min.
3. Add ginger garlic paste and keep stirring till the raw smell goes.
4. Add 2 ½ cups of water, salt and garam masala powder. Allow the gravy to boil.
5. Add paneer and allow to cook on medium heat for approx 5 min.
6. Mix curd, cream and kaju paste together into a paste and add it to the gravy.
7. Allow it to cook on slow heat for 2-3 min.
8. Add slit green chillies and kasuri methi. Remove heat and keep covered for 5 min.
9. Methi Paneer is ready to serve.